Created back in 2007, Masakage was an effort by Takayuki Shibata – maybe the best knife sharpener in Japan – to cooperate and showcase the talent and skills of some of the best Master blacksmiths of Takefu Village like Anryu, Kato, Kurosaki and others.

The Koishi line (means pebbles), is forged by Master Yoshimi Kato, made of one of the best Japanese steels, namely Aogami Super. Its stainless cladding makes the knife easy to maintain. Features a nice hammered / kurouchi finish and a razor sharp blade out of the box being sharpened by Shibata-Son himself.

Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.

Brand / Blacksmith: Masakage  / Yoshimi Kato
Series: Koishi
Knife type: Gyuto 210mm
Blade Length / Total length (mm): 217/360
Grind: 50/50
Finish: Kurouchi / Hammered
Steel type: Aogami Super (stainless clad)
Forging method: San Mai
HRC hardness: 63-65
Handle type / Material / Ferrule: Octagonal / Cherry / Black Pakka
Spine Thickness at heel / tip (mm): 2,8/0,3
Blade height at heel (mm): 47,3
Weight (gr): 167