Masakage Koishi Gyuto 210mm

Handmade by Kato-san, the Masakage Koishi pairs Aogami Super steel with a distinctive hammered finish. Aogami Super is valued for its ability to take a keen edge and retain it through use.


Koishi means “pebble,” a reference to the dimpled hammer marks across the blade. Along with giving each knife its recognizable appearance, the textured finish may help reduce food sticking during some cuts.

Aogami Super is a high-carbon steel prized for its ability to take a keen edge and hold it through extended use. It offers the precise cutting feel that many cooks seek in a Japanese knife, while rewarding regular maintenance. Because it is not stainless, dry the blade promptly after use and avoid leaving it wet or in contact with acidic foods for long periods.

This listing is for the blade only. A handle is not included.

Photo shows a 210 and 240mm

• Maker: Yoshimi Kato San 
• Location: Echizen Japan
• Steel: Aogami Super
• Cladding: Stainless Kurouchi Tsuchime 
• HRC: 64
• Length: 215 mm
• Height: 46 g
• Width at heel: 2.6 mm
• Width at 1/2 way: 1.4 mm 
• Width about 1 cm from tip: 0.5 mm

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.