240mm Masakage Koishi AS Wa Gyuto

Masakage Koishi knives are handmade with carbon steel clad with stainless steel. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting.

Masakage Koishi knives are hand-forged by renowned blacksmith Yoshimi Kato.

Kato-san visited District Cutlery in 2018 and performed a forging demonstration for our customers.

Location: Echizen, Japan

Line: Koishi

Construction: San mai

Edge Steel: Hand-forged Aogami Super (HRC ~64)

Cladding: Stainless Steel

Finish: Tsuchime Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal American cherry and pakka ferrule.

Weight: ~ 150grams

Blade Length: 210mm

Overall Length: ~310mm

Thickness at Heel: ~3.7mm

Blade Height: ~51mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.