The Masakage Koishi Gyuto chef’s knife, which has a blade length of 210 mm, is universal for culinary activities. It is suitable for most kitchen tasks, from mincing to cutting larger pieces of meat. Handmade Masakage Koishi knives are the works of master Yoshimi Kato representing Takefu Knife Village. Takayuki Shibata is responsible for their sharpening. This collection is created using Aogami Super steel, from which the core is produced with a hardness reaching 63-65 HRC. The blades in the San Mai construction consist of the mentioned core, as well as stainless steel, with which it has been clad on both sides. These knives have an octagonal handle made of cherry wood, which is decorated with a ferrule made of pakka wood. In the translation of the word Koishi, we refer to stones – the hammered finish of the blades (Tsuchime) gives them a unique look resembling river pebbles, which is where the name of the collection comes from. The entire series occupies a very high position among Masakage knives, as it is characterized by extremely hard and sharp blades. The manual method of making each knife contributes to their uniqueness.
Technical data:
- Blade: Aogami Super steel core clad with stainless steel
- Handle: cherry wood, pakka wood ferrule
- Hardness: 63-65 HRC
- Overall length: 360 mm
- Blade length: 210 mm
- Blade width: 46 mm
- Blade thickness: 2.8 mm
- Sharpening method: double-sided
- Weight: approx. 149 g
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