• Masakage Koishi AS Nakiri 165mm from Masakage
  • Masakage Koishi AS Nakiri 165mm from Masakage
  • Masakage Koishi AS Nakiri 165mm from Masakage
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Masakage Koishi AS Nakiri 165mm

Masakage Koishi AS Nakiri 165mm

$465.00 CAD
$465.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
If you want it all—this knife is for you. Looks, romance, and performance come together in any Koishi. Perfect for a high level chef, not afraid to keep their knife clean and dry!

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

About Masakage Koishi -  These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.

The ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.

Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! 

Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.

About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

Shape Nakiri
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 59.1 mm
Thickness 2.8 mm
Weight 160 g
Steel Type Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 63 - 64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Cherrywood Black Pakkawood Collar
Knife Line Masakage Koishi AS
Blacksmith Yoshimi Kato
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.


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: MAKA165NA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.9384613 / 5 from 130 reviews.

AI Generated Review Summary

The Masakage Koishi AS Nakiri 165mm knife is celebrated for its exceptional sharpness, beautiful finish, and comfortable handling. Customers praise its ability to make precise cuts and maintain a sharp edge, making it a top choice for vegetable chopping. The knife's balance and weight distribution enhance its usability, while its aesthetic appeal adds to its value.

Summary topics

  • Handling (14%): It was highlighted by customers that the knife has a great feel and is easy to use.
  • Aesthetic Appeal (9%): It was noted by customers that the knife looks great and holds an amazing edge, making it a top choice.
  • Handle Comfort (8%): Customers expressed appreciation for the handle, stating that it was comfortable and looked great over time.
  • Edge Retention (13%): Customers appreciated the smooth and comfortable edges of the knife, which retains its sharpness over time.
  • Finish Quality (11%): Customers expressed satisfaction with the beautiful and rugged finish, which was mentioned multiple times in the reviews.

Review topics: ["size","fit","weight","issues","shipping","quality","looks","handle","packaging","finish","balance","edge","height","craftsmanship","staff","service","works","use","set","feels","knife","nakiri","addition","cuts","blade","line","vegetables","holds","onions","steel"].

Review highlights

  • "This nakiri is well designed and has a great weight and balance." — Quinn
  • "fit and finish are incredible, excellent sharpness out of the box, grind is beautiful." — Jacques
  • "Use this all the time and nicely holds an edge...good grip and plots through vegetables no problem" — Craig E.

Reviews

Failed quality control

"Knife came to me with basically one side unsharpened, so a single sided bevel instead of a double at 50/50. This is not only laughably poor quality control but potentially dangerous to use as this kind of bevel can unpredictably steer if you are not expecting it. Outside of that the knife is fine, just shouldnt have to reprofile a brand new knife, especially one at this price point. The conceit behind these “handmade” knives is that you expect something of quality, something special - this failed. Im unlikely to buy another knife from Masakage as this was obvious carelessness."

— KDR (1/5)

Beauty

"Looks amazing. Sharp. Feels great. Beautiful knife. Just a little pricey. But worth it if you can’t get your hands on a grail nakiri as they sell out in minutes :hands_heart_light_skin_tone:"

— Kathleen P. (5/5)

Great blade. I like the

"Great blade. I like the taller height then many other Nakiris. And I like the thinness. Sharp right out of the box. Cuts through any veggie. I like the classic Nakiri shape which just glides through any veggie. I get no food build up on the blade."

— Bruce E. (5/5)

The Vegetable Terminator

"This thing is an absolute vegetable machine. Sharp as hell, light, nimble, and just feels really satisfying to use. The Koishi finish looks awesome too."

— Steve C. (5/5)

Amazing knife, but quick to rust.

"Love this purchase, this was a phenomenal addition to our knife collection. Useful, great size and weight. Only negative aspect is this knife started rusting after 1 week - have had multiple knives in this collection for years and never once experienced that issue."

— Adam M. (5/5)

My First Nakiri

"After sharpening the nakiri, it cuts through veggies like butter. The fit and finish was good with the spine ad choil well rounded and sanded."

— Larry B. (5/5)

I love it!

"Very sharp, and the handle is a great fit. Perfect for me!"

— Rebecca W. (5/5)

It’s a Kato blade, what is not to like!

"Knife is sharp, looks good, and has great forward balance. I appreciate the nice high blade height."

— bettieguitar (5/5)

I bought this gift for

"I bought this gift for my husband for Christmas! It was on his wish list and part of the collection that he has. He’s a grill master who’s always smoking meat in the backyard! He will be so happy - I can’t wait to give it to him :)"

— Amanda M. (5/5)

Masakage Koishi AS Nakiri 165mm

"I love this knife. I cook almost everyday and it is a workhorse. It is amazing for cutting and chopping vegetables. The product is very sharp and has not changed since I have purchased the knife. It is easy to clean. I am very happen with tis knife and look forward to having it for a long time."

— Rod S. (5/5)

Q&A

will these be available soon and is it possible to submit an order in advance with a time line?
We actually have some arriving shortly in our warehouse! If you are signed up for the back in stock list, you'll know when they land. We don't take pre-orders at this time though due to the demand. - Ellie
Do you sell sayas for this knife? Thanks!
Hi there, unforunately we do not have sayas at this time for this knife. We do have blade guards though that work really well!

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