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 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.
|Blade||270mm / Double Bevel|
|Steel||Aogami Super / Stainless cla Kurouchi|
|HRC||63 - 64|
|Handle||140mm / Octagonal American Cherrywood|