Menu
0
0

Your Cart is Empty

Japanese Knives
  • All Japanese knives
  • Knife Shapes
  • Quizzes and other Resources
  • Blacksmiths
  • Knife Makers & lines
  • Other ways to find knives
    • Sharpening
  • Sharpening
  • Sharpening Stones by Grit
  • Sharpening Services
  • Sharpening Classes
  • Learn more about sharpening
    • Accessories

    Knifewear MERCH - Shirts, Stickers, & More
  • Kitchen Tools
  • Cutting Boards
  • konro and bbq
  • Knife Storage
  • Japanese Cookware and tools

  • Knifewear MERCH - Shirts, Stickers, & More
    • Home / Masakage Koishi AS / Page 1 of 1

    Masakage Koishi AS

    These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that gives the impression of river pebbles. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Think Chuck Norris, but if he was a kitchen knife.

    Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. The outer layer is stainless steel, making this knife very easy to maintain.

    These blades are forged by Yoshimi Kato in Takefu Knife Village.

     
    Blacksmith Yoshimi Kato
    Steel Type Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding
    Rockwell Hardness 63–64
    Handle Wa (Japanese) Handle - Octagon Cherrywood Handle with Pakkawood Collar
    Brand Masakage