Yoshimi Kato has been making knives for over fifty years, and this 165mm nakiri from his Koishi line is handmade at Takefu Knife Village using Aogami Super steel and a stainless kurouchi cladding. The top of the blade carries the kurouchi, or black hammer, finish, while the dimples across the surface come from the tsuchime hammering, both combining into the pebble-like Koishi look the line is named for.
The nakiri bocho translates roughly to knife for cutting greens, and this tipless, rectangular shape excels at any vegetable prep task. The flatter belly creates more contact with the cutting board, and nakiris like this one are best used with a push or draw cut rather than a Western-style rocking motion.
What Customers Are Saying: With eleven reviews, this nakiri is one of the most loved knives in the Koishi line, with several owners saying it only needs a quick monthly sharpening to stay razor sharp and calling it an investment they expect to pass down for generations. The extra blade height compared to other nakiris draws repeated praise for the additional board and knuckle clearance it provides, and more than one reviewer specifically chose the Aogami Super core over other Masakage nakiris for its edge retention, with one going three months on stropping alone before needing an actual sharpening. A few reviewers note some initial drag from the kurouchi finish when first put to use, though this settles down within the first month of regular use and cleaning.
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 nakiri bocho translates roughly to knife for cutting greens, and this tipless, rectangular shape excels at any vegetable prep task. The flatter belly creates more contact with the cutting board, and nakiris like this one are best used with a push or draw cut rather than a Western-style rocking motion.
What Customers Are Saying: With eleven reviews, this nakiri is one of the most loved knives in the Koishi line, with several owners saying it only needs a quick monthly sharpening to stay razor sharp and calling it an investment they expect to pass down for generations. The extra blade height compared to other nakiris draws repeated praise for the additional board and knuckle clearance it provides, and more than one reviewer specifically chose the Aogami Super core over other Masakage nakiris for its edge retention, with one going three months on stropping alone before needing an actual sharpening. A few reviewers note some initial drag from the kurouchi finish when first put to use, though this settles down within the first month of regular use and cleaning.
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: 5.8 oz (166 g)
- Blade Length: 160 mm
- Total Length: 313 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 59 mm
Reviews
11 review(s) WRITE A REVIEW (Reviews are subject to approval) My best knife ever!Posted By: P. B.
33 people found this review helpful
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!
33 people found this review helpful
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!
Great knife Love Masakage Great nakiri Chop and Scoop Magic!Posted By: Martin Wolf
7 people found this review helpful
I was a little cautious about ordering this knife since it is so tall (my previous Nakiri is only 48mm tall) but after buzzing through a handful of veggies, I have to say I really prefer this Nakiri.
The extra height gives me more board/knuckle clearance, and also tons of extra "scoop" surface.
I did cheat and ordered the CKTG finish sharpening service. The OOB edge is wicked sharp!
7 people found this review helpful
I was a little cautious about ordering this knife since it is so tall (my previous Nakiri is only 48mm tall) but after buzzing through a handful of veggies, I have to say I really prefer this Nakiri.
The extra height gives me more board/knuckle clearance, and also tons of extra "scoop" surface.
I did cheat and ordered the CKTG finish sharpening service. The OOB edge is wicked sharp!
Changed my workflowPosted By: George
8 people found this review helpful
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.
8 people found this review helpful
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.
My veg prep workhorsePosted By: Robin - verified customer
10 people found this review helpful
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.
10 people found this review helpful
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.
Amazing Grind and Edge RetentionPosted By: Danny - verified customer
8 people found this review helpful
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.
8 people found this review helpful
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.
Back to the cutting boardPosted By: Justin - verified customer
8 people found this review helpful
I have never used a Nakiri before so this knife is super fun to re-sharpen my cutting skills. I just want things to chop, all the time. This knife works on your finesse for sure. Very very happy.
8 people found this review helpful
I have never used a Nakiri before so this knife is super fun to re-sharpen my cutting skills. I just want things to chop, all the time. This knife works on your finesse for sure. Very very happy.
a fantastic knifePosted By: david a - verified customer
7 people found this review helpful
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.
7 people found this review helpful
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.
