Aogami Super is prized across the cutlery world for its ability to take a keen edge and hold onto it, and this 150mm petty from the Masakage Koishi line puts that steel to work in a lightweight, nimble package. The Koishi name comes from the dimpled tsuchime, or hammered, finish across the top half of the blade, which both looks distinctive and helps minimize stiction while cutting.
The core is wrapped in a stainless cladding to help reduce blade reactivity, and the handle is a cherry wood wa style with a black pakka wood ferrule. This petty makes a wonderful all purpose prep knife for small vegetables and proteins, quick work of shallots and garlic, and any task that calls for detailed tip work.
What Customers Are Saying:The lone reviewer on this listing describes the knife as looking like it means business, with great fit and finish, perfect balance, and a hair popping edge straight out of the box.
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 core is wrapped in a stainless cladding to help reduce blade reactivity, and the handle is a cherry wood wa style with a black pakka wood ferrule. This petty makes a wonderful all purpose prep knife for small vegetables and proteins, quick work of shallots and garlic, and any task that calls for detailed tip work.
What Customers Are Saying:The lone reviewer on this listing describes the knife as looking like it means business, with great fit and finish, perfect balance, and a hair popping edge straight out of the box.
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: 2.5 oz (72 g)
- Blade Length: 181 mm
- Total Length: 279 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 30 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Product ReviewPosted By: Bob Woodward - verified customer
6 people found this review helpful
This knife looks like it means business - like an A-10 coming around for another gun run or a flight of Apaches popping up over the horizon - and it does mean business. Fit and finish are great, balance and feel are perfect, and it takes a hair-popping edge. The blade profile is incredible. Simply a great, great knife.
6 people found this review helpful
This knife looks like it means business - like an A-10 coming around for another gun run or a flight of Apaches popping up over the horizon - and it does mean business. Fit and finish are great, balance and feel are perfect, and it takes a hair-popping edge. The blade profile is incredible. Simply a great, great knife.
