• Masakage Koishi AS Gyuto 240mm from Masakage
  • Masakage Koishi AS Gyuto 240mm from Masakage
  • Masakage Koishi AS Gyuto 240mm from Masakage
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Masakage Koishi AS Gyuto 240mm

Masakage Koishi AS Gyuto 240mm

$632.00 CAD
$632.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Si vous voulez tout avoir, ce couteau est fait pour vous. Esthétique, prestige et performance se conjuguent dans n'importe quel Koishi. Parfait pour un chef de haut niveau qui n'a pas peur de garder son couteau propre et sec !

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À propos de Masakage Koishi -

Ces lames sont fines et légères, mais suffisamment solides pour couper les légumes avec facilité. J'aime la façon dont la majeure partie du poids est concentrée sur l'extrémité active du couteau, qui est faite d'un acier vraiment remarquable. Kato-san a forgé ce couteau à partir d'Aogami Super, qui devient incroyablement tranchant et conserve son tranchant plus longtemps que la plupart. Le roi incontesté de l'acier à couteaux à mon avis.

La finition « tsuchime » (signifiant « martelé ») et « kurouchi » (signifiant « martelé noir ») donne l'impression de galets de rivière, inspirant le nom Koishi (signifiant « petits rochers »). Un vrai dur à cuire culinaire, comme Jason Momoa sous forme de couteau de cuisine.

Yoshimi Kato est le gendre et successeur de Hiroshi Kato, l'un des fondateurs du village de couteliers de Takefu. La transition d'apprenti à maître forgeron et chef d'entreprise s'est faite sans heurts pour Yoshimi-san. Il me dit qu'il s'efforce d'améliorer continuellement ses compétences jour après jour, et j'ai hâte de travailler avec la prochaine génération de Kato pour les décennies à venir !

Yoshimi-san est un homme tranquille, avançant calmement à un rythme régulier et s'exprimant plus par ses couteaux que par ses paroles. Et ils parlent, c'est le moins qu'on puisse dire ! Les couteaux de Yoshimi-san comptent parmi les lames les plus magnifiques et les plus précises que j'aie jamais manipulées.

À propos de la forme - Inspirés par le profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère tendance à la découpe de viande. « Gyuto » se traduit par « épée à vache ». Si vous voulez un seul couteau pour tout faire, c'est celui-ci. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier amateur ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

Shape Gyuto
Maintenance Level
Blade Length 240 mm |
Blade Height 52 mm
Thickness 3,2 mm
Weight 180 g
Steel Type Aogami Super (Blue Carbon Steel) avec revêtement en acier inoxydable
Dureté Rockwell 63 - 64
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Bois de cerisier Collier en pakkawood noir
Knife Line Masakage Koishi AS
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: MAKA240GY

Expédition et retours

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Overall rating: 4.97 / 5 from 100 reviews.

AI Generated Review Summary

The Masakage Koishi AS Gyuto 240mm knife is praised for its sharp, beautifully crafted blade, excellent balance, and the outstanding service provided by Knifewear. Customers appreciate the helpful staff and the fast, prompt shipping.

Summary topics

  • Shipping Speed: 11%
  • Blade Sharpness: 6%
  • Knife Balance: 10%
  • Customer Service: 9%
  • Store Staff Helpfulness: 5%

Review topics: ["weight","fit","shipping","handle","looks","finish","craftsmanship","edge","shape","balance","staff","gift","feels","service","set","price","knife","blade","cuts","steel","work of art","knifewear","tool","koishi","sharpness","questions","advice","store","gyuto","tang"].

Review highlights

  • "Beautiful piece, weight is balanced great, blade is sharp as ever, and just the design is a work of art" — Carson J.
  • "Perfect weight, balance and excelent blade for those in love with japanese knifes." — Warly H.
  • "Amazing knife; great handle, perfect balance and spectacular edge." — Jon T.

Reviews

Masakage- sexy and functional

"Razor out of the box. Nice finish. Good weight and feel. Recommended"

— Danny G. (5/5)

Masakage Rules!

"This is one of 3 Gyuto I own and by far my favorite. I have the same SantoKu and Kiritsuke knives and can only say I will be purchasing more of this tremendous craftsman’s ship/knife making. 🤩"

— Laurie S. (5/5)

Koishi is best

"Purchased a workhorse knife previously and it didn't feel right. Went with the koishi and haven't looked back. 240s are so versatile, if I only had to choose 1 knife for my roll, this would be it."

— Christopher R. (5/5)

Uno más Masakage Koishi 240mm Gyuto

"Added one more Masakage Koishi to my knives. I have a SantoKu and a Kiritsuke from Masakage and this one, like them, is also a dream to work and prep with. After using this 240mm, 270 - 300+mm does not seem so big. Fantastic for slicing and dicing heaps of veg and meat. I have another 240mm Gyuto, Yoshihiro VG10 64 layer Damascus, that does not have a patch on this beauty. I’d avoid Yoshihiro, the knife was not properly finished, very thick, and I needed to take more than 1mm off each side to get it to cut veg nicely. I was not taking it back and will never buy another. That was the trigger for this new Masakage 👍🙂 Thanks again to all at Knifewear. You guys always call it as it is. Honest to goodness advice, quality service and a beautiful selection from various artisans. See ya all next I’m visiting Canada. Thanks guys and gals. Laurie Slaven"

— Laurie S. (5/5)

Fantastic knife!

"I needed something a little longer than my 170mm bunka, this gyuto is amazing to use. It’s well balanced and very sharp. I can’t to get many years of use from it!"

— Kameko W. (5/5)

Awesome!

"Awesome!"

— Patrick D. (5/5)

Absolutely amazing!

"The knife is razor shape and just falls through food. It's nicely weighted and feels great in the hand. I can't wait to build up a nice patina on the carbon core which will make the knife look even better than it already does!"

— JUSTIN Y. (5/5)

Stop with all the emails!

"It's a good knife. I'm only writing this review because Knife Wear keeps harassing me with emails. Still a good knife. Would recommend"

— Christopher M. (5/5)

As good as the pictures

"Looks good, cuts great Just buy one."

— Jason W. (5/5)

Awesome

"The knife is beautiful; works like a charm, performe like a athlete"

— Pablo J. (5/5)

Q&A

I read that the Masakage Koishi AS Gyuto edge is uniquely sharpened with a different grind on each side. Is that correct? What is meant by that and how would I duplicate this sharpening technique when sharpening the knife?
Hey there, so there is some truth to it, Shibata-san will sharpen one side at 800-1000 and the other to 3000-4000, making one side more toothly and other finer. It is something cool to try out for sure. - Ellie
What is the thickness of the spine at the heel? Judging by the weight, I'm guessing around 2-3mm.
Hey James, thanks for your question, as they are handmade there is some variation, I would say it is 2.8-3.2mm. Let me know if I can help with anything else. - Ellie
I am sure this is a question you guys get all the time, but I was wondering when this Masakage Koishi 240mm might come back into stock? Is there a typical time that they do? Thank you!
Haha, right you are - we get that one a lot!!! We're hoping to see some more Koishi knives show up at some point in April. My strongest suggestion would be to enter your email address into the Notify Me When Available section of it's product page on the website and we'll let you know when they arrive. Once you get the notification, act quick as they sell extremely quickly!
would you either recommend this or the Takeda NAS gyuto? looking for a sharp laser!
Thanks for getting in touch with us! Both of these knives are absolutely incredible so I will start by saying that you won't pick a bad knife here. As for which we would recommend that is a difficult question to answer. It definitely depends on what you are looking for in a knife. Takeda-san is one of our more unique blacksmiths, he doesn't use a template when making his knives so each knife is quite different. Takeda knives also don't have a micro-bevel. Kato-san produces some very consistent knives and the Koishis' are no exception. They are also on sale for 15% off this month. They are both favourites amongst the staff here. As for sharpness, they are both wickedly sharp and have the same Aogami Super Blue carbon steel core so will hold an edge for a year and a half to two years when honed regularly with a ceramic honing rod. Hopefully this helps a little. If you have any more questions please feel free to get in touch!

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