Originally made by Master Blacksmith Hiroshi Kato.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 petty knife gets its name from the French word "petite". An extremely useful multi purpose blade for a majority of kitchen tasks.
The Koishi line is now being made by Kato -san's son in Law Yoshimi Kato. The skill is still very present in these knives.
|Blade||75mm / Double Bevel|
|Steel||Aogami Super / Stainless clad Kurouchi|
|HRC||63 - 64|
|Handle||115mm / Octagonal American Cherrywood|