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Masakage Koishi knives are very highly regarded amongst chefs and knife collectors alike. They have earned an almost legendary status that comes from the combination of superior grinds, heat treatment, and fine fit and finish. Oh, and these babies cut! In fact this is a baby in the gyuto world coming in at just 180mm in length.
Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.
The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.
Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better.Blacksmith: Kato San
Region: Echizen, Japan
Core Steel: Aogami Super
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124 g)
Edge Length: 185 mm
Total Length: 327 mm
Spine Thickness at Base: 3.0 mm
Blade Height at Base: 45.0 mm
Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.
The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.
Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better.
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