Best-Selling Masakage Koishi Gyuto 180mm

First Impressions

Handmade using incredibly strong Aogami Super carbon steel clad with stainless steel, the Koishi is extremely easy to sharpen and holds a brilliantly sharp edge which will be more than a match for anything in the kitchen.

Beauty

Koishi translates as “pebbles” which is the effect the hammered finish of the blade gives. Combined with a matt, dark grey/black blade and cherry wood octagonal handle with black (pakka wood) collar this is one of the stand-out knives we sell.

In Hand

The knife is lightweight and extremely sharp meaning you’ll expend less effort cutting than with many other knives. The handle is comfortable and the shape sits well in your hand.

Durability

Aogami Super carbon steel is highly regarded for its hardness and ability to stay sharp although carbon steel does require a little extra care after use (please see “ease of care” section).

Ease of Care

This range is a super blue steel clad using the san mai technique with stainless steel. This means only the edge is exposed. The carbon steel edge will patina over time but the only care you need to take is to wipe it down after use.

Our Verdict

We rate these as one of the best knives we stock and have reviewed. The combination of blade quality, craftsmanship, appearance and sharpness mean we’re more than happy to give it our best marks.