This Masakage Koishi Gyuto 210mm was used once and then returned, and we are offering it for $30. The knife is in excellent condition, and the photos shown are of the exact knife you will receive.
The Koishi line is forged from Aogami Super steel, hardened to approximately 64 HRC, making it one of the hardest—and best edge-holding—knives in the Masakage lineup. These knives are handmade by Yoshimi Kato in Echizen, Japan. Stainless steel cladding helps keep maintenance relatively low while still delivering the exceptional cutting performance Aogami Super is known for. While not ultra-thin “lasers,” Koishi knives feature an outstanding grind and are thin behind the edge, giving them an excellent balance of durability and cutting efficiency.
The 210mm gyuto is the Japanese equivalent of an 8" chef’s knife and remains one of the most versatile blade lengths in the kitchen. It performs equally well rocking, chopping, and slicing, handling vegetables, proteins, and general prep with ease. This size is ideal for cooks who want a full-size chef’s knife without stepping up to the longer 240mm or 270mm formats.
Brand: Masakage Line: Koishi Made In: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.2 oz / 148 g Edge Length: 216 mm Total Length: 358 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm
The Koishi line is forged from Aogami Super steel, hardened to approximately 64 HRC, making it one of the hardest—and best edge-holding—knives in the Masakage lineup. These knives are handmade by Yoshimi Kato in Echizen, Japan. Stainless steel cladding helps keep maintenance relatively low while still delivering the exceptional cutting performance Aogami Super is known for. While not ultra-thin “lasers,” Koishi knives feature an outstanding grind and are thin behind the edge, giving them an excellent balance of durability and cutting efficiency.
The 210mm gyuto is the Japanese equivalent of an 8" chef’s knife and remains one of the most versatile blade lengths in the kitchen. It performs equally well rocking, chopping, and slicing, handling vegetables, proteins, and general prep with ease. This size is ideal for cooks who want a full-size chef’s knife without stepping up to the longer 240mm or 270mm formats.
