Masakage Koishi knives are hand made by Kato san out of Aogami Super Steel. This steel is highly prized in the world of cutlery for its ability to take and hold very sharp edges. They also have the Koishi (meaning pebble) finish which are dimpled hammer marks that help the knives cut through ingredients without sticking. 

Photo shows a 210 and 240mm

Maker: Yoshimi Kato San 

Location: Echizen Japan

Steel: Aogami Super

Cladding: Stainless Kurouchi Tsuchime 

HRC: 64

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.
• Use a sharpening stone to maintain the sharpness of the blade.