About the Masakage Koishi - The tsuchime (hammered) and kurouchi (black) finish give the impression of river pebbles, this is where the name Koishi comes from. The octagonal cherry wood & 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. They are then clad in a softer stainless steel to help lower the possibility of rusting. Just brilliant.
About the Shape - This little beauty is a small, uniquely shaped vegetable knife. It has a flat edge like a Nakiri. Making it perfect for chopping herbs or slicing small vegetables like shallots or garlic. Its compact size makes it great for line cooks. The extended blade height is awesome for people who have bigger hands and have a tough time keeping their knuckles off the cutting board. Originally designed to cut rubber soles for shoemaking, the Kamagata compliments any knife collection.