Masakage Koishi AS Ko-Bunka 130mm
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 - The Ko-Bunka is a smaller version of a Bunka. Any guesses on what āKoā means in Japanese? You nailed it! It translates to āsmall.ā This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.
Ā
Original: $262.14
-65%$262.14
$91.75Product 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 - The Ko-Bunka is a smaller version of a Bunka. Any guesses on what āKoā means in Japanese? You nailed it! It translates to āsmall.ā This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.
Ā
