• Masakage Koishi AS Gyuto 270mm from Masakage
  • Masakage Koishi AS Gyuto 270mm from Masakage
  • Masakage Koishi AS Gyuto 270mm from Masakage
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Masakage Koishi AS Gyuto 270mm

Masakage Koishi AS Gyuto 270mm

$696.00 CAD
$696.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

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 270 mm |
Blade Height 55.9 mm
Thickness 2.9 mm
Weight 202 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.

SKU: MAKA270GY

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: 4.888889 / 5 from 9 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["quality","balance","edge","blade","knife","chef","sharpening"].

Review highlights

Reviews

A great blade, with quality

"A great blade, with quality fit and finish. Even with a length of 270, you can get some very fine work done... a great blade for the home chef.."

— Morgan M. (4/5)

Excellent chef's knife

"Gave this as a gift to replace an average chef's knife. It's apparently a pleasure to use. I'm glad I went through a local channel."

— Corbin B. (5/5)

Yet another premium piece from Knifewear

"I used to use a 12" chef knife when I worked in kitchens, this 270mm really fits. The knife is not heavy at all and is very nicely balanced - a bit blade heavy, but just slightly which is actually a bonus, e.g. dealing with things like tomatoes, just draw the knife and that tomato doesn't stand a chance. Furthermore, this is hands down the best bread knife I've ever used - I'll never use my serrated bread knife again. If you like a long blade, you can't go wrong with this knife."

— Blair W. (5/5)

Great knife for the kitchen samurai

"I have been lusting after a Masakage gyuto for a while and couldn't stop myself during the latest sale. The koishi with stainless steel clad AS core was my choice. Great material n beautiful aesthetics. The blade was laser sharp OOTB n a delight to use making mundane tasks a joy. The only cons is I can't stop myself from thinking about my next Masakage"

— Desmond O. (5/5)

Closest thing I have to a sword!

"A knife chooses its user. I have spent a better part of the year searching and trying different knife. Most Western knives I have used feel like well made cutting tools in the hand, a well engineered, well designed cutting tool. Zwilling, Wusthof, even the gyuto made by zwilling I.e. Miyabi, or Kai/shun feels good on the hand, cut well, nicely polished, still lack what one may refers to as personality. This knife oozes of personality and character. As soon as I picked up the knife I immediately want to bring out some vegetables to chop, or meat to cut. If I don’t have any I would feel compelled to go purchase some just for the chance to use the knife. I could go on about how great the fit and finish is or how sharp it is out of the box but all of which can be read from other reviewers and knife forum. What u can say is that this knife compels one to use and take good care of it. It makes you want to be a better chef and a better sharpener. I find myself sharpens/ touch up the knife more often. The blue super steel takes a keen edge with just a few pass on 800 grits and 3000 grits polish. The knife retains its edge very well being 64 hardness and aogami steel, but I do like my knife super sharp hence the frequent sharpening, although not as obsessed as others who strop knoves on various micron stroping compound. (I might in the future). Patina builds at a slow but even rate. One can chose to leave it or scrub off with rust eraser. Carbon knife helps train me to get in good habit of wiping the knife after each use. This is the knife that will serve anyone well for many years to come if one is willing take care of it. It is a badass sword but has an elegant edge."

— Anh T. (5/5)

Impressive chef's knife

"I am really impressed with the quality and sharpness of this knife. The edge is extremely sharp and has a great balance when slicing and come chopping."

— Brandon G. (5/5)

Amazing quality

"This knife is absolutely incredible. I have been using it quite heavily for a week + and I have noticed very little change in the sharpness of the blade. Seems to be extremely durable and I will certainly purchase more koishi knives down the road! I knew the moment that I picked it up that I was going to have a new favorite..."

— William P. (5/5)

Now that’s a knife!

"This is a big knife. I bought it to use on large fruit and squash. The balance is perfect for me and the blade is stiff enough not to deflect when cutting a large butternut in half. I love this line."

— William H. (5/5)

Awesome knife! I love my

"Awesome knife! I love my set. two more to go!"

— Brad B. (5/5)

Q&A

Hello is some way can change the color on the handle?
Hey there! We are sometimes able to get some pretty cool handles into the warehouse, so we can always remove the handle and replace it with something else! Email us at hello@knifewear.mom and let us know what kind of handle you're looking for and we'll see what we can do for you!

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