Masakage Koishi x Kato Yoshimi x Shibata Takayuki Aogami Super Gyuto 210mm

Feature

Description

Knife Type

Gyuto (Chef’s Knife)

Blade Length

210 mm

Blade Height

~47 mm

Thickness at Heel

~3.5 mm

Weight

~150 g

Core Steel

Aogami Super

Cladding

Stainless Steel

Finish

Kurouchi  with Tsuchime

Edge

Double-Bevel (50/50)

Hardness

HRC 63–65

Handle

Octagonal Cherry Wood with Black Pakkawood Collar

Blacksmith

Yoshimi Kato

Sharpener

Shibata Takayuki

Brand

Masakage (Koishi series)

Made in

Echizen, Fukui, Japan

Additional information

Brand

Masakage

Forging Type

San-mai

Steel Type

Aogami Super

Knife Shapes

Gyuto

Blade Length

210mm

Finishes


Kurouchi, Tsuchime

Blade Edge

Double Bevel

Handle

Octagonal Cherry wood

 285 EUR

In stock

🌟 Highlights

  • Premium Aogami Super Steel Core – Delivers pro-level edge retention and ultra-fine sharpness

  • Masterful Forging & Finishing – Yoshimi Kato’s smithing meets Shibata’s expert sharpening

  • Unique Rustic Finish – Kurouchi with Tsuchime yields gorgeous patina and functional anti-sticking

  • Optimal Weight & Ergonomics – Lightweight (~145 g), balanced for effortless daily use

  • Artisanal Handle – Traditional octagonal cherry wood with pakkawood collar for comfort and elegance


🔎 Who is this knife for?

  • Culinary professionals or serious home chefs seeking a high-end blue steel core with artisan craftsmanship

  • Users upgrading from stainless steels to experience the cutting precision of Aogami Super

  • Collectors or enthusiasts drawn to rustic finishes and traditional Japanese aesthetic


🌐 Brand & Craftsmanship

Masakage, created by Shibata Takayuki in 2007, is a celebration of Takefu Knife Village’s finest — with each knife hand-sharpened by Shibata himself  .

The Koishi line—meaning “pebble”—is named after the textured finish that resembles smooth river stones .

Yoshimi Kato, a rising star among Takefu’s smiths, brings the Koishi series to life through expert forging .

Brand / Maker

Knife Shape