New Mazaki Profile. Opinions?

Discussion in 'The Kitchen Knife' started by DitmasPork, Jul 4, 2018.

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  1. Oct 18, 2018 #91

    Gjackson98

    Gjackson98

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    Ya variations always exists :) or maybe it has something to do with carriers
     
  2. Oct 18, 2018 #92

    Jon-cal

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    Looks like the markings on the left side of the blades are different between JNS and K&S. Doesn’t that usually denote steel, ht, etc?
     
  3. Oct 18, 2018 #93

    MrHiggins

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    I know not to put too much stock into out of the box edges, but my new mazaki has, by far, the best OOTB edge I've ever tried. Super sharp with a huge amount of bite. Feels lovely. I'm impressed.
     
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  4. Oct 18, 2018 #94

    panda

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    You should see a heiji carbon OOTB edge, now that's what you call over the top impractical edge. Lol
     
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  5. Oct 18, 2018 #95

    Chicagohawkie

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    I concur. I’ve been bitten once bad by a gesshin Heiji.
     
  6. Oct 18, 2018 #96

    ob-gym

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    JNS left side kanji says "sumiyaki" referring to heat treatment in coal, not just a gas oven. Other Mazaki blades only have the steel type
     
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  7. Oct 19, 2018 #97

    MrHiggins

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  8. Oct 19, 2018 #98

    panda

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    Ugh, really not liking new profile at all.
     
  9. Oct 19, 2018 #99

    Jville

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    Let's hear the strengths.
     
  10. Oct 19, 2018 #100

    MrHiggins

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    De gustibus non disputandum est, and all that.

    I haven't used it long enough to know if the new profile will fit me from a functional standpoint, but I can say that the grind is very well executed and the knife balances in my hand just about perfectly.

    Maybe not for everyone (what knife is?), but certainly not a bad knife.
     
  11. Oct 19, 2018 #101

    tgfencer

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    Because...? :)
     
  12. Oct 19, 2018 #102

    MrHiggins

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    I'm hoping a strength of this knife will be its strength. I am a workhorse kinda guy and I hate the feel of delicate knives. Indeed, I recently branched out and bought a Fujiyama clone that was RIDICULOUSLY thin behind the edge. One mirepoix prep later, and the edge had a fairly substantial chip in it. I don't want to have to baby my knives, especially large gyutos.
     
  13. Oct 19, 2018 #103

    ashy2classy

    ashy2classy

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    I didn't either but it's growing on me. I really dig his old profile and just picked up a 240 nashiji from Yoshihiro. We'll see which I like more. I can't say anything bad about the "new" version right now as it's a great performer and sharpens really easily.

    OT: If anyone's interested in getting a nashiji Mazaki check 'em out here...

    https://www.echefknife.com/product/yoshihiro-nashiji-high-carbon-gyuto/
     
  14. Oct 19, 2018 #104

    Jville

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    The older mazaki seems tough to me. I haven't had any issues with it feeling frail at the edge. I was thinking that what you are referring too. Both knives are extremely sturdy, I'm sure. Do you notice a difference in the strength on the heat treat?
     
  15. Oct 19, 2018 #105

    MrHiggins

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    You interpreted me just right. No frail knives!

    I haven't sharpened my new mazaki yet, so I can't comment on the quality of the steel.
     
  16. Oct 19, 2018 #106

    Jon-cal

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    Another version?? This guy must be a forging machine
     
  17. Oct 19, 2018 #107

    Jon-cal

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    Interesting. Thanks for the translation. I have one of the new ones from JNS on the way. I’m interested to see if there’s a difference in sharpening compared to my old one. I’ve seen lots of comments saying the old one is difficult to sharpen but I haven’t experienced that
     
  18. Oct 19, 2018 #108

    Barmoley

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    Right, insane.... how is this even possible for one guy to do this? Different profiles, grinds, heat treats, finishes and even steels. Even if he did just one type with one steel and one heat treat his output would be extremely impressive.
     
  19. Oct 19, 2018 #109

    ob-gym

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    I wouldn't say mine from Cleancut was hard to sharpen, definitely harder than typical Sanjo White #2, but I set the bevel on a 3k stone and it went fast. Would love to hear how the new charcoal ones from JNS sharpen!
     
  20. Oct 20, 2018 #110

    Ruso

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    Easy, he must be outsourcing ton of work to another smiths or have ppl working for him. I don't buy he is a "solo guy in a shack" anymore.
     
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  21. Oct 20, 2018 #111

    Ruso

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    I see, you are a santoku guy. It's alright - to each their own.
     
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  22. Oct 20, 2018 #112

    Chicagohawkie

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    This could be said for most jknives now. Most out of takefu is done by apprentices and kurosaki knives have to be the biggest fraud of them all. No way he does dozens of lines for dozens of vendors on top of all the OEM stuff. I heard he’s a celebrity now mostly traveling and whooping it up.
     
  23. Oct 20, 2018 #113

    Spipet

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    Like a breeze to be honest, but I usually set an edge bevel on a 1k!
     
  24. Oct 20, 2018 #114

    Barmoley

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    Which is fine really, but all the vendors keep on saying he does everything himself and I have no reason not to believe them, but sounds pretty unbelievable....
     
  25. Oct 20, 2018 #115

    ob-gym

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    Sorry, I meant harder as in higher HRC than typical Sanjo White #2 by feedback on stones. My example wasn't as easy as Wakui to sharpen, but definitely far from difficult.
     
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  26. Oct 20, 2018 #116

    labor of love

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    Well, Maxim was pretty quick to criticize Watanabe for outsourcing and at the same time championing his own inventory as being accurately represented. Maxim also states that Mazaki is indeed a one man show (with tutelage).
    Theorizing how you think things go down can be a fun pastime, but without empirical evidence isn’t it just better to not vocalize stuff you have zero clue about?
     
  27. Oct 20, 2018 #117

    labor of love

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  28. Oct 20, 2018 #118

    Eloh

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    From my understanding they are using pre laminated steel. So they are basically stock removal knives with minimal 'forging' for cosmetic reasons if at all and then put stock handles on it.
    So It's not impossible to bang out high volume of knives imo.
     
  29. Oct 20, 2018 #119

    labor of love

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    I can relate. I just found out the colonel hasn’t been frying the chicken all these years at KFC.
     
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  30. Oct 20, 2018 #120

    Garm

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    I'm with Labor of Love on this one. What's written on a forum stays online, and I'd be careful about throwing assumptions out there about how something must be done based on limited knowledge. It could hurt the reputation of both makers and vendors.

    Take this video for example, where Carter states how long it takes him to forge out a blade to perhaps 90% of it's final shape:


    This following statement made by the same man regarding Kenichi Shiraki is also quite telling as to how efficiently some of these smiths can work:

    "Mr. Shiraki has made more than 700,000 kata-ha blades. (50 years X 60 blades/day. In his prime he could forge over 250 blades per day, so this estimate is very conservative)."

    Factoring in heat treating, grinding, polishing etc. Mazaki's output may very well be down to himself alone, and I have no reason to doubt Maxim's statement. Not saying definitively this is the case, but in my humble opinion it's very plausible.

    As for using pre-laminated bar stock, this doesn't equal a stock removal blade like mentioned above.
    I've only heard of a couple of bladesmiths who actually forge weld carbon steel to stainless steel themselves(one being TF), but you certainly get hand forged to shape stainless-clad blades from Takefu makers as well as countless other makers.

    Circling back to the original topic, I'm looking forward to more comparisons and opinions on the new vs. old Mazaki knives as I'm seriously considering getting a 240mm from him.
     
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