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Japanese Knives
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Masakage Koishi AS Gyuto 270mm
€422,00 EUR
| Shape | Gyuto |
|---|---|
| Blade Length | 270 mm |
| Blade Height | 55 mm |
| Steel Type | Aogami Super (Blue Carbon Steel)
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
| Rockwell Hardness | 63–64 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle - Octagon Cherrywood Black Pakkawood Collar |
| Blacksmith/Maker | Yoshimi Kato |
| Knife Line | Masakage Koishi |
| Made in | Echizen, Fukui, Japan |
| Brand | Masakage |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
About Masakage Koishi -These knives, which are hand forged by Yoshimi Kato have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give 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.