Masakage koishi bunka 170mm. Masakage Koishi knives are handmade by Kato san, the Masakage Koishi collection is handmade with Aogami Super steel and hardened to 63:65 rockwell. The knives use san mai construction and are clad with stainless steel. The octagonal handles are made with Cherry wood with pakka wood ferrules. The name Koishi means pebbles and the name comes from the tsuchime (hammered) finish which gives the impression of river pebbles. These are the top performing line from Masakage with the hardest, most long lasting edges they make.
What a dream this knife is! Wonderfully crafted and functional blade. As you might expect,this knife has it’s limitations. It definetly excels at vegtable prep,but because of its length won’t be great for slicing or fabricating proteins. If you are looking for a more multipurpose knife,a gyuto is your best bet. Very pleased with the steel and would definetly recommend adding this knife to your collection!