Knife Type: Bunka
Steel Type: Aogami Super
Blade Length: 170mm
Blade Finish: Kurouchi,(黒打ち) Tsuchime,(槌目)
Blade Type: Double Edge


Masakage Koishi knives are meticulously handcrafted with a core of carbon steel clad in stainless steel. This crafting method offers the best of both worlds, providing all the benefits of carbon steel—such as long-lasting edge retention, ease of sharpening, and a smooth cutting experience—while significantly reducing the risk of tarnishing. Utilizing Aogami Super carbon steel for the cutting edge ensures that Koishi knives maintain their sharpness longer than any other knife in the Masakage lineup.

Named “Koishi” (pebbles) for their tsuchime (hammered) finish, which resembles river pebbles, these knives feature an American Cherry wood octagon handle that enhances overall balance and feel, meeting the desires of chefs.

Aogami Super carbon steel core with stainless steel cladding
Rockwell Hardness: 63-65
Octagon handle made of American Cherry wood and black pakka wood


Masakage’s Advantage Masakage’s primary goal is to provide stunning handcrafted Japanese knives.

These knives stay sharper longer than commonly available knives because renowned blacksmiths use harder steels.

All Masakage knives are hand-sharpened by Takayuki Shibata, one of Japan’s top professional knife sharpeners, making them likely sharper than most knives people have used before.

Masakage strives to make every knife beautiful, attracting users with the allure of exquisite kitchen tools.

These knives are convenient for both right- and left-handed users, as they do not feature right-biased “D” shaped handles. Instead, they use oval, octagon, or Western handles.

The handles are set back slightly to maximize comfort, suitable for the claw or pinch grip commonly used by chefs.


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