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.
"Ko" means small. A smaller version of the popular bunka. We find this little knife to be great for small chopping tasks like slivering garlic, ginger, shallots and also great for small butchery. Amazing at de-boning small foul and fish.
|Blade||130mm / Double Bevel|
|Steel||Aogami Super / Stainless clad Kurouchi|
|HRC||63 - 64|
|Handle||115mm / Octagonal American Cherrywood|