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Masakage Koishi Gyuto 210mm
Masakage Koishi Gyuto 210mm
Masakage Koishi Gyuto 210mm

Masakage Koishi Gyuto 210mm

Item #: KoishiGyuto210

Average Customer Rating:
(5 out of 5 based on 2 reviews)

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Our Price: $311.00
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The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. These knives have the best edge retention of any of the Masakage line. Handmade by Hiroshi Kato in Takefu, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge.

The 210mm Gyuto is the Japanese equivalent of an 8" Western chef's knife. It is a multipurpose blade with unmatched versatility. It is perfectly at home rocking, chopping, or slicing, be it through vegetables, tubers, or proteins. A perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240 or 270mm.

  • Blade Length: 217 mm
  • Thickness at Heel: 3.8 mm
  • Blade Height: 46 mm
  • Handle: Cherry wood octagonal
  • Ferrule: Buffalo Horn

  • Customer Reviews

    Product Reviews

    5  Product Review, September 3, 2014
    Posted By: Gary L Nelson - verified customer

    Masakage Koishi gyuto 210mm
    This is an impressive knife. I have been using it for over 6 months, I prefer using an item before reviewing. I'm a consultant and I have not cooked professionally for over 15 years, but I'm still picky about my knives and equipment and they get extensive daily use.
    This a “beautiful” knife very light and comfortable in the hand. It was extremely sharp out of the box, finish and fit are perfect as I would expect for this level ($) of knife. The carbon steel edge has been a non issue with me. It holds it's edge and I have yet had to sharpen it, only the ceramic Mac black rod so far.
    The only slight problem I have is with the “pebble/tsuchime“ surface it's beautiful, however, I find thin slices of onions, tomatoes, cucumber, etc. have a tendency to hang on the blade. This is a minor problem and would not stop me from recommending this knife to anyone. Next up a Masakage petty.
    The bottom line is I love it. 5 Stars
    As always CKTG are accurate in product descriptions fast in their shipping and a pleasure to do business with.

    Gary L Nelson
    Little Rock, AR


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    5  Product Review, January 7, 2014
    Posted By: B.B.C. - verified customer

    First off, a few specks:

    Cutting edge: 219mm
    Length from back of choil: 215mm
    Height at heel: 47mm
    Spine width at handle: 5mm
    Spine width in front of pinch grip(5cm from handle): 2mm

    I work at a moderately high volume restaurant (between 500 and 750 covers on a busy night) so in the few weeks I've had this it has seen some pretty heavy use.

    My first impression of the knife upon opening it is that the pictures didn't do it justice. The fit and finish is impeccable. This knife is simply stunning and as the exposed edge has patinaed it has only gotten more so. It was also wicked sharp out of the box w/ no need to sharpen it at all. I have a coworker who is afraid of it. It has also kept its edge extremely well. I've yet to sharpen it. I do however stop it nightly and hone it occasionally on my mac black ceramic rod. The handle is also gorgeous however, there is a distinct texture difference between the cherry wood handle and pakka wood ferrule. Once i hit them with a quick sanding with 1200 grit sandpaper that was all taken care of. Also i was a little unsure of an octagonal handle but found no problems with it. In fact, this is the most comfortable knife i have ever held (for reference I do use a pinch grip).

    It has been a pleasure to cut with and, I have used it for pretty much everything requiring a knife in the kitchen. This knife is not a laser, but the grind is excellent. It only experiences minor wedging in taller hard ingredients such as squash. I mostly chop and use push/pull cuts and on anything softer than an onion the knife does quite literally fall through. When chopping celery I could not feel the blade go through, only hear it. The hammered kurouchi finish is a bit rough to the touch but the only effect when cutting is you can really hear the knife when cutting. The koishi is also quite nimble and i have been using it to peel all sorts of ingredients (carrots, cucumbers, jicima, potatoes,etc.) and even for parring a bit. I also love the slight recurve of the choil area. I used to use chinese cleavers and tend to use the heel of knives as my point for many pairing tasks. This knife is the best for that of any i have tried. I also have never had an easier time of trimming and butterflying multiple cases of chicken the edge on this knife just glides through any meet laid before it.

    There have been many statements that decry the use of carbon steels in the professional kitchen because of maintenance issues. I found just keeping a damn sanitizer rag and a dry rag both folded next to my board gives me the ability to give the knife a few wipes on each occasionally. I have had absolutely no problems with rust and with the way this AS steel performs more maintenance we would still be worth it.

    I only have a couple of very minor qualms with this knife. First, I find it to be a little short for my tastes, however if i had gone for the 240 I think it would have fixed this. I should have paid more attention to what I read in the forums. My own fault there. Second, was the handle texture I mentioned before.

    All in all I love this knife. I am extraordinarily pleased with all aspects of my purchase. Thank you to everyone at Chef Knives to Go for your exemplary service, and to every one on this forum for being the wealth of information and positive feedback that you are.


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