How do you describe an iconic knife? A knife that has a following of chefs and avid knife lovers worldwide. A knife that stands tall in so many ways pertaining to design, balance, refinement, and supreme cutting abilities. The knife in question is the highly esteemed Masakage Koishi Gyuto 210mm.
The blade is constructed with one of the best carbon steels in existence, Aogami Super, or AS. Yoshimi Kato forges these blades in the san mai fashion using an outer layer of stainless steel to reinforce the core while minimizing the need for strict maintenance regimes. Please note that the inner core is still reactive and must be treated with the due care that is needed in cleaning and drying the blade after every use. 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 of steel.
What sets these blades apart are the grinds and geometry, which on the Koishi line are done with performance in mind. They have some of the best grinds and edges we have encountered and justifiably occupy the top spot in the Masakage range of Japanese knives—which, in our opinion, and those of countless other knife aficionados, marks them as iconic. The beautiful custom handle is the cherry on top!
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Handle: Custom Octagonal
Engraving: Hand Engraved
Edge Grind: Even
Blade Length: 215 mm
Thickness at Heel: 3 mm
Blade Height: 48 mm
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