Hiroshi Kato hand makes the Koishi knives in Takefu Village. He has been making knives for over fifty years and creates these knives out of Aogami Super Steel with a stainless tuschime kurouchi cladding. The top of the blade is Kuro-Uchi (meaning black-hammer) and refers to the dark color. Tsuchime means hammered and refers to the dimples along the blade. These blades are strikingly beautiful and take razor-sharp edges.
The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking.
Please note that our nakiri sayas do not fit this knife--we recommend the felt guard instead.
I use it daily to prepare some veggies. It need a quick sharpening once a month, and that's it to keep it razor sharp. I know I will keep it for the decades to come, and it will be passed to my family after me. A investment for a lifetime!
This knife has changed how I work. It is my go-to knife. There are limitations on specific tasks, however for 85% of my daily duties this nakiri excels. As far as fit and finish this knife has been surprisingly durable and has held up well. I have used it aggressively 5 days a week for over the past 2 years, and still looks almost-new. It sharpens quick and the edge lasts. I highly recommend it for chefs/cooks.
Since I love my Masakage Yuki gyuto, I debated between the Yuki and Koishi nakiris. I chose this one for its aogami super core. 3 months later, I havent had to sharpen it yet. All its needed so far is stropping. The first time I chopped (push cut) veggies with this knife, I noticed some drag caused by the kurouchi finish. But within its first month of frequent veggie prepand oiling between usesI got used to the feel of the blade and it no longer felt sluggish. Is the Koishi a super nimble knife? Nope. But its no slouch: it happily mows down anything (within reason) you put in its path, and it can efficiently brunoise with the best of em. Hell, its now the knife I use most often for my home veggie prep. Sure, I couldve picked a thinner edged nakiri, or I could thin the Koishis edge myself. But honestly, I dont need that right now. The Koishi nakiri doesnt wedge everything to death, so Im good with it. I have small hands but can easily keep a secure pinch grip on this knife. I also have a smaller nakiri that I barely use anymore because the Koishis large blade is much more useful: less chopped veg in the way while Im cutting, and lots of veggie scoop surface. And kudos to CKtG for the saya they picked to send with this knife. I usually stain and/or paint wood sayas, but Ive left this one alone because the wood grain contains a thick umber and black streak that perfectly matches the knifes look. Overall, very glad I chose this knife.
This is on a whole other level compared to my Tojiro DP 210 and Misono Swedish 240 gyuto's. The grind and thinness behind the edge just falls and glides through product. The edge retention is also amazing as I have yet needed to sharpen it yet compared to my other knives.
i wanted to run this knife through a week or so of heavy work in a busy kitchen before i rated it.It is a fantastic knife. Out of the box it was razor sharp and the fit and finish where just what i hoped for. Balance is great and it goes through everything wonderfully from green onions to carrots. I mostly got this for use as a line knife because i didn't need a full sized chefs knife and i work next to a couple people in a very close environment. I ended up on all my prep work also. I have pretty much used this on everything at work not just vegetables and so far its been a great all around knife.After beating on it for over a week i still haven't had to touch the edge and its still hair popping sharp. Every cook in the kitchen has had a go with it and everyone says the same thing, WOW!.I would have to say if it got stolen i would cry and then i would order another one.I also purchased the CKTG Nakiri Saya B which i would recommend even if you have a knife roll.