Masakage Koishi 15cm handmade Japanese honesuki knife

Masakage Koishi knives are handcrafted by Japanese blacksmith Yoshimi Kato. Renowned for his expertise, he offers unique, high-quality Japanese kitchen knives!

Yoshimi Kato, a talented blacksmith, was trained by renowned masters, including his father-in-law Hiroshi Kato, an internationally respected cutler. He is one of the founding members of the Takefu Cutlery Village, a place dedicated to sharing know-how and experience between blacksmiths. Yoshimi Kato took over his master's workshop after his retirement, and continues to make traditional knives while developing his own designs.

(Hiroshi san on the left and Yoshimi san on the right)

A top-quality Japanese kitchen knife

This Masakage Koishi honesuki knife features a forged blade with a San Mai structure. This typically Japanese technique consists of forging a core of rigid steel, surrounded by a layer of softer steel folded in on itself. The core of this blade is made of Japanese Aogami Super Steel (also known as Blue Super Steel), an alloy produced by the famous steelmaker Hitachi. A layer of stainless steel is then added to balance the rigidity of the Aogami, giving it a slight suppleness (without being flexible).

Aogami steel has a high carbon content of around 1.5%. By way of comparison, the Western average for a good kitchen knife is around 0.5%, so this is a remarkable steel! Carbon is an indispensable element for enhancing a steel's hardness, which in this case is 65HRC on the Rockwell scale. This guarantees excellent edge retention for a high-performance cutting edge! What's more, this cutting edge is particularly effective on fibrous foods.

And despite its high hardness, Aogami steel is easy to maintain with a whetstone when necessary.

This handcrafted knife features a rough forged finish that lends it a traditional charm much appreciated by Japanese chefs. Its distinctive hammering adds character to this knife. The name of the range, Koishi, which means "pebbles" in Japanese, is inspired by this unique hammering.

The handle of this Japanese kitchen knife is made from cherry wood, a species renowned for its durability and exceptional aesthetics. Its octagonal shape adapts perfectly to the palm of the hand, offering a comfortable grip for both right- and left-handers.

A bolster made of black pakka wood, an antibacterial, moisture-resistant composite material, connects the blade to the handle. The junction between blade and bolster is filled with wood putty to ensure a watertight seal and prevent water from seeping into the handle.

How do I maintain a carbon knife?

Because of its high carbon content, this honesuki knife is considered oxidizable, despite the presence of a layer of stainless steel on the top. It is therefore crucial to hand-wash and wipe it regularly during use to prevent damage caused by the acidity of food. Use lukewarm water and mild soap, avoiding abrasive sponges. After washing, dry immediately with a soft cloth to remove all traces of moisture from the blade and wooden handle.

Over time, the color of the blade may change slightly, which is perfectly normal! This variation is a natural reaction of carbon to the acidity of food and humidity in the air.

For more thorough maintenance, you can apply mineral oil to the blade from time to time.

This knife is presented in an elegant, traditional blue box.

Discover the rest of Masakage Japanese knives on Knifeleader.eu!