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Japanese Knives
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.
| Steel Type | Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding |
|---|---|
| Rockwell Hardness | 63–64 |
| Blacksmith | Yoshimi Kato |
| Brand | Masakage |
| Handle | Wa (Japanese) Handle - Octagon Cherrywood Handle with Pakkawood Collar |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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.
