Masakage Koishi 16,5cm handmade Japanese santoku knife

A renowned Japanese blacksmith: Yoshimi Kato

Masakage Koishi knives are hand-forged by the renowned Japanese blacksmith Yoshimi Kato. This renowned craftsman offers high-quality Japanese kitchen knives with unique designs.

This blacksmith learned from renowned masters such as Hiroshi Kato, his father-in-law, an internationally respected cutler. Indeed, he is one of the founding members of the famous Takefu Cutlery Village, a place where blacksmiths share their experience, know-how and equipment. After his master's retirement, Yoshimi san took over his workshop to continue making his knives, while offering his own designs.

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

A top-quality forged knife

Yoshimi Kato has forged this santoku knife with a typically Japanese San Maï blade structure. This consists of a forged core of rigid steel covered by a layer of softer steel. The core of this blade is made of Japanese Aogami Super steel (also known as Blue Super Steel). This steel is produced by the famous steelmaker Hitachi, renowned for the quality of its alloys.

Next, a softer layer ofstainless steel covers the core, creating the 3 layers of San Mai steel. This provides ideal protection for the core of your blade, while ensuring optimum balance! As a result, your blade becomes softer (without becoming flexible) while retaining its strength.

Blue Super Steel alloy has a high carbon content of around 1.5%, the Western average being around 0.5%. This element increases a steel's hardness, ensuring greater durability for your cutting edge. It also enhances performance, especially on fibrous foods.

Aogami Super steel is very practical because, despite its rigidity, its cutting edge is easy to maintain with a Sharpening stone!

The blade of this handcrafted Japanese knife has a rough forged finish that adds a touch of authenticity. It also features traditional hammering, which contributes to the blade's dark appearance and gives it added character. In fact, the name of this range, Koishi, means "pebbles" in Japanese, in reference to this original hammering.

The handle is made from cherry wood, a species renowned for its longevity and aesthetic appeal. It's a typical Japanese wood that perfectly represents the land of the Rising Sun.

It is octagonal in shape to suit the hands of all cooks: left-handed and right-handed alike! This handle offers an ergonomic grip for comfortable use, especially over time.

The handle is complemented by a black pakka wood bolster, a composite material made from laminated wood and resin, all heat-hardened. So you get the strength of composite, but with the natural look of wood grain.

To bridge the gap where the blade meets the handle, wood putty has been added. This ensures a watertight seal, preventing water or small pieces of food from seeping inside.

Optimum care of a Japanese craft knife

To care for your handcrafted knife, wash it only by hand with a non-abrasive sponge, avoiding wetting the handle. Once cleaned, dry it immediately to remove all moisture and store it in a dry place. Do not put in the dishwasher or leave to soak in the sink.

Between cuts, we advise you to wipe your blade with a paper towel to prevent the acidity of the food from attacking the blade.

Over time, the color of your Japanese knife may change slightly, which is normal! This is a natural reaction of the carbon caused by the acidity of the food and the humidity in the air.

This Masakage knife comes in a sober, traditional blue box.

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