Aogami Super, often shortened to AS on the CKTG forums, arguably has the best edge retention of any blue or white carbon steel sold here, and this 170mm santoku from the Masakage Koishi line is one of the most revered, highest performing knives in the catalog. The line is crafted by Yoshimi Kato, with a heat treat in the 63 to 65 HRC range.
Surrounding the AS core is a softer stainless cladding with a tsuchime, or hammered, texture, adding durability and strength to the very hard core steel. The finish over that hammering is a well executed kurouchi, and the grinds and geometry throughout the Koishi line are built with performance in mind. The handle is octagonal cherry wood with a black pakka wood ferrule, and the fit and finish on both the blade and handle stand out.
What Customers Are Saying:Reviewers consistently call this santoku exceptional, citing good food release, a sharp edge that holds for an impressively long time, and a quick, easy sharpening process when the time comes. One long term owner of three years notes that, like any AS core knife, proper maintenance is important to prevent corrosion, but says the knife remains their go to all purpose blade. Another reviewer who opted for the optional sharpening service called the result a bit heavy feeling for their taste but still loved the heft, food release, and overall look.
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.
Surrounding the AS core is a softer stainless cladding with a tsuchime, or hammered, texture, adding durability and strength to the very hard core steel. The finish over that hammering is a well executed kurouchi, and the grinds and geometry throughout the Koishi line are built with performance in mind. The handle is octagonal cherry wood with a black pakka wood ferrule, and the fit and finish on both the blade and handle stand out.
What Customers Are Saying:Reviewers consistently call this santoku exceptional, citing good food release, a sharp edge that holds for an impressively long time, and a quick, easy sharpening process when the time comes. One long term owner of three years notes that, like any AS core knife, proper maintenance is important to prevent corrosion, but says the knife remains their go to all purpose blade. Another reviewer who opted for the optional sharpening service called the result a bit heavy feeling for their taste but still loved the heft, food release, and overall look.
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: 4.5 oz (128 g)
- Blade Length: 171 mm
- Total Length: 308 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 46 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Koishi, November 22, 2025 Simply wonderfulPosted By: Quinn Horn
21 people found this review helpful
I have been using this knife for about three years now and I am still extremely happy with it. This is my go-to, all-purpose kitchen knife. It is a breeze to sharpen, and it stays sharp for an amazing amount of use. Obviously, with an AS core you need to make sure that you maintain the steel properly to prevent corrosion, but assuming you are willing to wipe it down and put it away dry, this knife will treat you well.
21 people found this review helpful
I have been using this knife for about three years now and I am still extremely happy with it. This is my go-to, all-purpose kitchen knife. It is a breeze to sharpen, and it stays sharp for an amazing amount of use. Obviously, with an AS core you need to make sure that you maintain the steel properly to prevent corrosion, but assuming you are willing to wipe it down and put it away dry, this knife will treat you well.
Eat Other Knives for BreakfastPosted By: Lynsey
21 people found this review helpful
I agree, this looks like it will eat other knives for breakfast. This is super sharp (did get Mark's sharpening service, so I don't know out of the box sharpness). Great finish. A bit heavy of a blade IMO, but just a great go too knife. Love the heft, good food release. Great length for a quick chop. Get it! Plus it looks BADA$$
21 people found this review helpful
I agree, this looks like it will eat other knives for breakfast. This is super sharp (did get Mark's sharpening service, so I don't know out of the box sharpness). Great finish. A bit heavy of a blade IMO, but just a great go too knife. Love the heft, good food release. Great length for a quick chop. Get it! Plus it looks BADA$$
