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Made by Master Blacksmith Hiroshi Kato. The Koishi line of knives are some of the top performers in the Masakage range. Utilizing Aogami Super (Super Blue Carbon) and hardened to 63 HRC. These are amazing knives. Kurouchi is left on to further protect the carbon steel and gives the knife a traditional and rustic characteristic. Koishi translates to "pebble". The Tsuchime (hammered) finish is made to resemble river pebbles. These knives are cladded with stainless steel but must still be kept dry and clean to avoid discolouration. Subtle Japanese beauty.
The 180mm Gyuto is great for a majority of tasks. Large enough for everyday work in a professional kitchen and small enough for quick work at home.
|Blade||180mm / Double Bevel|
|Steel||Aogami Super / Stainless clad Kurouchi|
|HRC||63 - 64|
|Handle||125mm / Octagonal American Cherrywood|