Masakage Koishi AS Gyuto 240mm
Ā
About Masakage Koishi -Ā
These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.
The ātsuchimeā (meaning āhammeredā) and ākurouchiā (meaning āblack hammeredā) finish gives the impression of river pebbles, inspiring the name Koishi (meaning āsmall rocksā). A true culinary badass, like Jason Momoa in kitchen knife form.
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!Ā
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-sanās knives are among the most gorgeous, laser-like blades Iāve ever handled.
About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. āGyutoā translates to ācow sword.ā If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
Original: $465.38
-65%$465.38
$162.88Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ā
About Masakage Koishi -Ā
These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.
The ātsuchimeā (meaning āhammeredā) and ākurouchiā (meaning āblack hammeredā) finish gives the impression of river pebbles, inspiring the name Koishi (meaning āsmall rocksā). A true culinary badass, like Jason Momoa in kitchen knife form.
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!Ā
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-sanās knives are among the most gorgeous, laser-like blades Iāve ever handled.
About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. āGyutoā translates to ācow sword.ā If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
