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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 gyuto translates to "cow sword". A Japanese take on the classic Western chef's knife. Made a little thinner and with a lower blade profile. The gyuto is best used in a push and slice and/or slicing action as opposed to a rock and chop. This is your main knife.
|Blade||240mm / Double Bevel|
|Steel||Aogami Super / Stainless clad Kurouchi|
|HRC||63 - 64|
|Handle||125mm / Octagonal American Cherrywood|