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|---|---|
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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 - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
| Shape | Sujihiki |
|---|---|
| Maintenance Level |
Medium - Part of the blade can rust
Rust Prone ⓘ
This knife can rust, click to learn more.
|
| Blade Length | | |
| Blade Height | |
| Thickness | 3 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | 63 - 64 |
| Edge/Bevel | |
| 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.
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Overall rating: 5.0 / 5 from 11 reviews.
Review topics: ["knife","slices","razor"].
"This is hands down the best knife I currently own. Razor sharp out of the box and very well balanced given its size. I was debating whether to get the 270mm or the 300mm: I got the 300mm and I wish they had something longer, at least 330mm. I use it mainly to cut down my own ribeye and tuna steaks and it makes the job that much easier. It's a pleasure to use and even more to look at. Patina has already started developing after a few uses too."
"Very hard, very sharp out of the box. Not a toothy sharp, but a slicing smooth sharp. My one issue is that if you have meat with a hard sear or bark on the outside, it's harder for this knife to bite into the protein because of the way it was sharpened. I have cut into many steaks and roasts with this knife so far. Great for large cuts. Mine has started to take on a nice blue tint at the edge because of the patina which is cool."
"After purchasing 3 Makakage Koishi knifes last year, I decided to purchase a Sujihiki 300mm this year. I ordered one and took about 2 months to get in. Now I have it, I think that it is beautifuly balanced and the craftsmanship is top notch. Makes slicing anything so easy. Now I a very happy owner."
"Good balance, good price, and I absolutely love it."
"Which the Masakage Koishi AS Sujihiki 300mn you get: Pleasure to look at it all the time. Very aesthetic design and quality of finish remarquable. Pleasure to handle and feel it.Properly balance. Pleasure to slice.The razor sharp edge make it easy. Even with sticky stuff like salmon gravlax. The 300mn length is very appreciated with that type of knife."
"Now the most commonly pulled knife from my roll. Replaced even some of my chefs knives."
"Perfect long slicer!!!! Amazingly. Uult"
"It’s great and it’s defently the sharpest knife out of the box. I love it"
"This knife is fantastic. The koishi line from Masekage is perfect. Handle and blade are very nice. The knife is perfectly balanced. Could'nt be more hapier. Thanks"
"This knife pretty much makes me a meat ninja!"
