New Mazaki Profile. Opinions?

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

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  1. Jan 6, 2019 #211
    @Gregmega - that looks like a poorly made handle in combination with a very short tang.
     
  2. Jan 6, 2019 #212

    panda

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    That's what happens when you opt for yuppy handles lol
     
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  3. Jan 10, 2019 #213

    Viggetorr

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    Thanks guys. I wonder how much of the differences actually come down to the vendor and how much is simply individual differences between knives...
     
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  4. Jan 11, 2019 #214

    bahamaroot

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    The tip on my CC version is awesome too. I think it is just a great knife regardless of where you buy it.
     
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  5. Jan 11, 2019 #215

    Gregmega

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    Gotta agree on both those points. Handmade has its variations. I don’t think the vendors are calling too many shots as far that the geometry would make too large or noticeable difference. Either way it’s a GD joy to use. No matter the vendor.

    My 180 petty arrives tomorrow. Pumped.
     
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  6. Jan 12, 2019 #216

    Colonel Mustard

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    I couldn't agree more. It's really growing into me more and more everyday. I just love the way it feels in the hand and it cuts awfully well!
     
  7. Jan 12, 2019 #217

    Gregmega

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    camphoto_1251336619.jpg
    When the sun comes back I’ll post the new ones, -180 petty and 150 yanagi
     
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  8. Jan 12, 2019 #218

    Xenif

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    Very interested in your thoughts about 150 yanagiba!
     
  9. Jan 12, 2019 #219

    Viggetorr

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    Who’s selling the 150 yanagi?
     
  10. Jan 12, 2019 #220

    bahamaroot

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    That pictures just makes me feel all warm and fuzzy inside. :rolleyes:
     
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  11. Jan 12, 2019 #221

    MrHiggins

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    I know what you mean. Love me some Mazaki!!

    20190112_134034.jpeg
     
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  12. Jan 12, 2019 #222

    bahamaroot

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    ^^ Very nice! ^^
     
  13. Jan 12, 2019 #223

    preizzo

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    I terribly want that mazaki kiritsuke..,
     
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  14. Jan 12, 2019 #224

    Spipet

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    JNS
     
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  15. Jan 12, 2019 #225

    MrHiggins

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    It's sweet. Here's a choil shot, just 'cuz.
    20190112_143631.jpeg
     
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  16. Jan 12, 2019 #226

    preizzo

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  17. Jan 13, 2019 #227

    Gregmega

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    It’s a great knife for the price. I really like it, it feels super sturdy and it’s a great length for small prep/slicing. A cool little knife (especially for a pro kitchen) that you didn’t know you needed.

    Though like all JNS Maz, it needs a bit of a clean up... the ku is definitely painted on (not a true ku), the ura hasn’t been opened up yet, rough in a couple place, but no one ever said JNS is the benchmark for quality control.

    Verdict- buy one. At 130$ it’s cool as H E double hockey sticks.
    0d9cd66a0147692ed7679d3f488b08ec.jpg
     
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  18. Jan 13, 2019 #228

    Gregmega

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    JNS, kinda buried down in the mid-bottom of the Maz section.
     
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  19. Jan 14, 2019 #229

    Chef Doom

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    Mazaki is a nice knife, but it's not one of my favorites. Maybe it was the OOB edge that let me down. Will see how I feel after some sharpening and maybe thinning.
     
  20. Jan 14, 2019 #230

    MrHiggins

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    De gustibus non disputandum est, my man.
     
  21. Jan 15, 2019 #231

    Chef Doom

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    True but I am not complaining about the knife. Plenty of things to like about it so far.

    I do believe people are praising the strengths while ignoring the weaknesses.
     
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  22. Jan 15, 2019 #232

    tgfencer

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    I've never really take to mine (JNS old version). I should really love it because its most things I like in a knife. Thick spine, heft, and a nice distal taper. I thinned mine, it helped some. The steel still feels off to me on the board and its not great on the stones.
     
  23. Jan 15, 2019 #233

    Wdestate

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    I agree with this, it’s not the worst knife I have used but it’s certainly not close to the best either..
     
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  24. Jan 15, 2019 #234

    HRC_64

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    Wasn't this OP / Panda's original complaint? I'm personally on the suprised with Mazaki for two reasons:

    1) hasn't mastered his own profile yet; and
    2) hasn't mastered white2 heat treat

    Because while he's a young smith, he's still like 40 years old isn't he?
     
  25. Jan 15, 2019 #235

    HRC_64

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    How do you go 10 years of apprentice
    or whatver an then change profile in 6m
    and make like hundreds and hundreds of them?

    Not just gyutos, but the petty and whatever
    looks different now too?

    Not trying to be a buzzkill, but its a bit strange
    and would be intersting to hear vendor/dealer
    perspective (are they happy? pissed? inolved?)
     
  26. Jan 15, 2019 #236

    Gregmega

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    Doom- that could totally be true. But that list is short imo, especially against knives that are twice as much.

    Wdestate- true, not the best, but fun as hell, cheap, and climbed to the top of the ones that I grab when putting together my kit for the day.

    HRC- I’m not sure what’s happening, but the evolution is swift. Also I’ve been very lucky. Even with inconsistencies that happen, mine have largely been the winners. A couple buddies got some pretty wonky pieces and had completely opposite experiences to mine. At 6 days on the original edge (a couple strops in between), I was shocked. So heat treat clearly not an issue anymore. What’s the best way to get better- repetition and modulation. And damn he’s fast.

    I have a widely unbalanced collection towards white 1/2, it’s a preference for my kind of work (but that’s another story entirely), and I’ve only one knife to compare the level of heat treat to- Hinoura. The edge even outlasts some of my blues.
     
  27. Jan 15, 2019 #237

    Eloh

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    The one i tried was okay, but certainly too thick behind the edge and too wedgy for my taste.
     
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  28. Jan 15, 2019 #238

    ashy2classy

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    I like this. In most instances it's the opposite - people only remember and ***** about the negatives. I'm reading very general comments about how these are good but not great to some. I would love to hear more details about what folks don't like about them. I definitely don't think everything about them is perfect, but there are a lot of things to like about Mazaki's blades and, as @Gregmega stated, the list of weaknesses is pretty short, IMO.
     
    Last edited: Jan 15, 2019
  29. Jan 15, 2019 #239

    Wdestate

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    There is so many versions out there now I’m sure there are different things, on my part I have one of the newer jns versions. It came very thick behind the edge especially towards the tip which is specifically where I don’t want that, not a huge fan of the feel of the steel either, retention however was good, the Choil area was very half hearty rounded and had a bunch of sharp parts to it and the “working Kasumi” finish is extremely rough and scratches were deep, I had to use a 140 diamond plate to get them out. That being said after the work put into it it’s a fine knife and yes it doesn’t break the bank but it’s also not cheap, I can think of quite a few knives I would prefer in the price range.
     
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  30. Jan 15, 2019 #240

    Chef Doom

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    A few of us are sprinkled around but we get drowned out by the hype hahaha.
     
    Last edited: Jan 15, 2019
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