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Masakage Koishi Sujihiki 270mm



Made by Master Blacksmith Yoshimi 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 sujihiki is the knife to be used for all larger slicing tasks.  Slightly easier to use than a traditional Yanagiba.  Sujihikis excel at portioning, slicing raw protein and also amazing for breads and cakes. 


Collection Knives
Blade  270mm / Double Bevel
Steel  Aogami Super / Stainless clad Kurouchi
HRC   63 - 64
Handle  140mm / Octagonal American Cherrywood
Weight   171 grams

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