Short gyutos have been picking up a following lately, prized for being controllable, stiff, and versatile in smaller spaces or smaller hands, and this 180mm version from the Masakage Koishi line is about as small as gyutos get. Koishi knives have earned an almost legendary status among chefs and collectors for their superior grinds, heat treatment, and fine fit and finish.
The blade is forged from Aogami Super carbon steel, one of the best high carbon alloys available and prized for its durability and its ability to hold an extremely fine edge. The core is clad with a softer stainless layer using the san mai method, leaving the spine and edge exposed while the outer layer takes on a dimpled kurouchi finish, the look that gives the Koishi line its name, since koishi means pebbles in Japanese.
What Customers Are Saying:The lone reviewer on this listing calls it a beautiful knife and a perfect size for working the line, with good edge retention and easy sharpening, and credits the CKTG team directly for the overall buying experience.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
The blade is forged from Aogami Super carbon steel, one of the best high carbon alloys available and prized for its durability and its ability to hold an extremely fine edge. The core is clad with a softer stainless layer using the san mai method, leaving the spine and edge exposed while the outer layer takes on a dimpled kurouchi finish, the look that gives the Koishi line its name, since koishi means pebbles in Japanese.
What Customers Are Saying:The lone reviewer on this listing calls it a beautiful knife and a perfect size for working the line, with good edge retention and easy sharpening, and credits the CKTG team directly for the overall buying experience.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
- Brand: Masakage
- Line: Koishi
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: Hammer Forged, San Mai
- Cladding: Stainless Steel
- Edge Steel: Aogami Super
- HRC: 63-65
- Finish: Kurouchi
- Edge Grind: Even
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.4 oz (124 g)
- Blade Length: 185 mm
- Total Length: 327 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 45 mm
1 review(s) 
