• Masakage Koishi AS Gyuto 240mm from Masakage
  • Masakage Koishi AS Gyuto 240mm from Masakage
  • Masakage Koishi AS Gyuto 240mm from Masakage
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Masakage Koishi AS Gyuto 240mm

Masakage Koishi AS Gyuto 240mm

£353.00 GBP
£353.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
If you want it all—this knife is for you. Looks, romance, and performance come together in any Koishi. Perfect for a high level chef, not afraid to keep their knife clean and dry!

Frustrated? Learn more about why Japanese knives are frequently out of stock.

 

About Masakage Koishi - 

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 ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). 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! 

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-san’s knives are among the most gorgeous, laser-like blades I’ve 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. “Gyuto” translates to “cow sword.” 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.

Shape Gyuto
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 240 mm |
Blade Height 52 mm
Thickness 3.2 mm
Weight 180 g
Steel Type Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 63 - 64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Cherrywood Black Pakkawood Collar
Knife Line Masakage Koishi AS
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.97 / 5 from 100 reviews.

AI Generated Review Summary

The Masakage Koishi AS Gyuto 240mm knife is praised for its sharp, beautifully crafted blade, excellent balance, and the outstanding service provided by Knifewear. Customers appreciate the helpful staff and the fast, prompt shipping.

Summary topics

  • Shipping Speed: 11%
  • Blade Sharpness: 6%
  • Knife Balance: 10%
  • Customer Service: 9%
  • Store Staff Helpfulness: 5%

Review topics: ["weight","fit","shipping","handle","looks","finish","craftsmanship","edge","shape","balance","staff","gift","feels","service","set","price","knife","blade","cuts","steel","work of art","knifewear","tool","koishi","sharpness","questions","advice","store","gyuto","tang"].

Review highlights

  • "Beautiful piece, weight is balanced great, blade is sharp as ever, and just the design is a work of art" — Carson J.
  • "Perfect weight, balance and excelent blade for those in love with japanese knifes." — Warly H.
  • "Amazing knife; great handle, perfect balance and spectacular edge." — Jon T.

Reviews

Masakage- sexy and functional

"Razor out of the box. Nice finish. Good weight and feel. Recommended"

— Danny G. (5/5)

Masakage Rules!

"This is one of 3 Gyuto I own and by far my favorite. I have the same SantoKu and Kiritsuke knives and can only say I will be purchasing more of this tremendous craftsman’s ship/knife making. 🤩"

— Laurie S. (5/5)

Koishi is best

"Purchased a workhorse knife previously and it didn't feel right. Went with the koishi and haven't looked back. 240s are so versatile, if I only had to choose 1 knife for my roll, this would be it."

— Christopher R. (5/5)

Uno más Masakage Koishi 240mm Gyuto

"Added one more Masakage Koishi to my knives. I have a SantoKu and a Kiritsuke from Masakage and this one, like them, is also a dream to work and prep with. After using this 240mm, 270 - 300+mm does not seem so big. Fantastic for slicing and dicing heaps of veg and meat. I have another 240mm Gyuto, Yoshihiro VG10 64 layer Damascus, that does not have a patch on this beauty. I’d avoid Yoshihiro, the knife was not properly finished, very thick, and I needed to take more than 1mm off each side to get it to cut veg nicely. I was not taking it back and will never buy another. That was the trigger for this new Masakage 👍🙂 Thanks again to all at Knifewear. You guys always call it as it is. Honest to goodness advice, quality service and a beautiful selection from various artisans. See ya all next I’m visiting Canada. Thanks guys and gals. Laurie Slaven"

— Laurie S. (5/5)

Fantastic knife!

"I needed something a little longer than my 170mm bunka, this gyuto is amazing to use. It’s well balanced and very sharp. I can’t to get many years of use from it!"

— Kameko W. (5/5)

Awesome!

"Awesome!"

— Patrick D. (5/5)

Absolutely amazing!

"The knife is razor shape and just falls through food. It's nicely weighted and feels great in the hand. I can't wait to build up a nice patina on the carbon core which will make the knife look even better than it already does!"

— JUSTIN Y. (5/5)

Stop with all the emails!

"It's a good knife. I'm only writing this review because Knife Wear keeps harassing me with emails. Still a good knife. Would recommend"

— Christopher M. (5/5)

As good as the pictures

"Looks good, cuts great Just buy one."

— Jason W. (5/5)

Awesome

"The knife is beautiful; works like a charm, performe like a athlete"

— Pablo J. (5/5)

Q&A

I read that the Masakage Koishi AS Gyuto edge is uniquely sharpened with a different grind on each side. Is that correct? What is meant by that and how would I duplicate this sharpening technique when sharpening the knife?
Hey there, so there is some truth to it, Shibata-san will sharpen one side at 800-1000 and the other to 3000-4000, making one side more toothly and other finer. It is something cool to try out for sure. - Ellie
What is the thickness of the spine at the heel? Judging by the weight, I'm guessing around 2-3mm.
Hey James, thanks for your question, as they are handmade there is some variation, I would say it is 2.8-3.2mm. Let me know if I can help with anything else. - Ellie
I am sure this is a question you guys get all the time, but I was wondering when this Masakage Koishi 240mm might come back into stock? Is there a typical time that they do? Thank you!
Haha, right you are - we get that one a lot!!! We're hoping to see some more Koishi knives show up at some point in April. My strongest suggestion would be to enter your email address into the Notify Me When Available section of it's product page on the website and we'll let you know when they arrive. Once you get the notification, act quick as they sell extremely quickly!
would you either recommend this or the Takeda NAS gyuto? looking for a sharp laser!
Thanks for getting in touch with us! Both of these knives are absolutely incredible so I will start by saying that you won't pick a bad knife here. As for which we would recommend that is a difficult question to answer. It definitely depends on what you are looking for in a knife. Takeda-san is one of our more unique blacksmiths, he doesn't use a template when making his knives so each knife is quite different. Takeda knives also don't have a micro-bevel. Kato-san produces some very consistent knives and the Koishis' are no exception. They are also on sale for 15% off this month. They are both favourites amongst the staff here. As for sharpness, they are both wickedly sharp and have the same Aogami Super Blue carbon steel core so will hold an edge for a year and a half to two years when honed regularly with a ceramic honing rod. Hopefully this helps a little. If you have any more questions please feel free to get in touch!

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