mazaki knives

Discussion in 'The Kitchen Knife' started by panda, Feb 15, 2018.

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  1. Feb 24, 2018 #121

    labor of love

    labor of love

    labor of love

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    They have a couple on instagram. Probably be on the website soon.
     
  2. Feb 24, 2018 #122

    labor of love

    labor of love

    labor of love

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    So he’s lying?
     
  3. Feb 24, 2018 #123
    I'll post something this weekend, but so far I'm very impressed
     
  4. Feb 24, 2018 #124

    MrHiggins

    MrHiggins

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    I'm looking forward to trying out the 180 gyuto I just ordered...
     
  5. Feb 24, 2018 #125

    panda

    panda

    panda

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    my reasoning for picking one up was not the price although it certainly was a welcome aspect.
     
  6. Feb 24, 2018 #126

    DitmasPork

    DitmasPork

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    Panda, what was your main reasoning for buying a Mazaki?
     
  7. Feb 24, 2018 #127

    panda

    panda

    panda

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    #1 reason was the profile along with its unique set of specs (taller, runs long, pointy tip, plus the thick spine with strong distal taper and thin behind the edge was a HUGE part of it). it basically matched what i would order if i were to get a fully custom.
     
  8. Feb 24, 2018 #128

    DitmasPork

    DitmasPork

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    Cheers! Good reasons. I do remember you saying “looks like a fat arse santoku.”
     
  9. Feb 24, 2018 #129

    QCDawg

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    What did U get Chef? I have a 270 Otw from JNS. Love my 180 petty. Caught and released a 180 gyuto
     
  10. Feb 24, 2018 #130

    chuck239

    chuck239

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    Hey, no worries. Not sure it’s like wearing a shirt inside out but everyone has their own reasons. I just put it out there since I am a lefty and have had a severe gyuto obsession for about 10 years and owned lots of righty d handles. No tools or glue needed for most. Just takes a wood block. I only suggest looking into it because I would have missed out on tons of amazing knives if I only went for octo handles.
     
  11. Feb 25, 2018 #131

    JBroida

    JBroida

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    wait... chuck... when did you start posting again?
     
  12. Feb 25, 2018 #132

    Gregmega

    Gregmega

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    Dawg!!

    Just a 22cm mazaki from cleancut, value looks great, as do the specs (must be something too as all these fine folks are here weighing in on it). I'll let you know my thoughts:). Didn't remember you having the 180, glad to hear you like it:)
     
  13. Feb 25, 2018 #133
    So I'm ready to give a few of my initial impressions, but understand Panda and I have very similar tastes (good taste) in knives...

    I am drawn to knives with great distal tapering. I prefer a knife with split personalities. The heel should be stout and have a bit of weight. At the same time the tip should be thin and nimble allowing you to do more detailed work. This knife meets that requirement.

    As I said in an earlier post this knife has a flat(ish) profile with a fairly low tip. Think Santoku/Gyuto hybrid. They run long and tall, but being hand made there is some variance. My example is nearly 55mm tall.

    The OOB edge is rather uninspiring, but being white steel this is a fast and easy fix. After sharpening the knife, I agree it's pretty hard for white steel (Not Kato hard but not far off). I'm a home cook so I can't speak of edge retention. I've experienced no microchipping or other problems.

    In regards to fit and finish, it's about what you should expect for this amount of money. It appears the final grind/shaping is done on stones and there is zero attempt to remove the scratches. It's a very rustic finish similar to Heiji. The spine and choil have been eased but not rounded.

    The cladding is reactive, but no more than you would expect from soft iron. I find most variances of reactivity come from differences in finish and polish.

    The grind is well executed and very even. I did see some slight wedging in items like thick carrots or sweet potatoes. The other end of the thicker geometry allows for decent food separation. I do prefer the grind of my Toyama (my knives a very similarly spec'ed).

    Overall this knife is a bargain at this price point (currently around $250). It's focus is function over form, but it is beautiful in a raw way. It's shows all the marks of being hand made and doesn't attempt to cover them up. The handle on mine (cleancut) is very nice and one of the best stock handles I have seen.
     
  14. Feb 25, 2018 #134

    panda

    panda

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    one task this knife excels at is cutting buffalo mozzarella, every other knife i have just gets clumps of cheese built up on both blade faces and also the pieces all get stuck, not so with mazaki. i even cut length wise into 4, flipped it 90 deg cut into 3, then diced and it stayed put like if you dice an onion really carefully with the right knife it still maintains its shape instead of falling all over the place.

    little things like this add up and just speaks to me more than other knives i have tried over the years. its not a master at any one thing, but it does pretty much everything really well and in a pro environment that is a very welcome trait. the function over form really suits me and its the primary reason it has become my favorite (yes i like it more than the ks!!)

    word of caution, it takes on a really hideous patina (just as bad as shigs) if you cut a bunch of potatoes with it :D
     
  15. Feb 25, 2018 #135
    It's like I don't even know you anymore
     
  16. Feb 25, 2018 #136

    panda

    panda

    panda

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    But my Mario should arrive shortly to give a run.

    When ever I have to do bulk amounts intake out a different knife than ks, where as Maz I am comfortable doing anything. When you use this stuff all day comfort is King.

    When I'm not busy KS always comes out tho.
     
  17. Feb 26, 2018 #137

    chuck239

    chuck239

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    I guess this past week. Started looking again a couple months ago but not that I actually have some time, I figured that I could start posting again haha.
     
  18. Feb 27, 2018 #138

    Sleep

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    Interesting that you say the cladding is very reactive. I have the old JNS version and it has the least reactive iron cladding I've seen. Almost semi-stainless. Just takes a light grey patina without any funky colours.

    I have one on the way from cleancut and really looking forward to it.
     
  19. Feb 27, 2018 #139

    labor of love

    labor of love

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    The plot thickens!

     
  20. Feb 27, 2018 #140

    labor of love

    labor of love

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    Minimal reactivity means a lot to me...I’d like to hear more about this. Also, Maxim etched some Mazakis and posted them on Instagram, they look nice...I believe he said the had “clouds”.
     
  21. Feb 27, 2018 #141
    It's reactive, certainly not minimally in my experience
     
  22. Feb 27, 2018 #142

    panda

    panda

    panda

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    Yeah mines looking really gross right now 🤣
     
  23. Feb 27, 2018 #143
    I live a patina free lifestyle, but otherwise it would be the same
     
  24. Feb 27, 2018 #144

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    [​IMG]

    Had it about 6 months. Probably my 3rd most used knife at work. It doesn't get any special treatment. Never removed the patina other than the wide bevel when sharpening. I'm pretty sure there's no lacquer on the blade. Surely it would have disappeared a long time ago. I was hoping the cleancut version would have similar reactivity :(
     
  25. Feb 27, 2018 #145

    Jville

    Jville

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    That one is the newer grind from jki, right?
     
  26. Feb 27, 2018 #146
    That's the older wide bevel grind from JNS
     
  27. Feb 27, 2018 #147

    QCDawg

    QCDawg

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    Great user pic!
     
  28. Feb 27, 2018 #148

    panda

    panda

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    Old grind look like a tall heiji, even the profile looks different.
     
  29. Feb 27, 2018 #149

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  30. Feb 27, 2018 #150

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