Masakage Koishi — Aogami Super Nakiri 165 mm

Masakage Koishi Aogami Super Kurouchi Tsuchime Nakiri 165mm

Enhance your vegetable preparation with the Masakage Koishi Nakiri 165mm, a handcrafted Japanese knife designed for precision and efficiency. Forged by master blacksmith Yoshimi Kato in Echizen, Fukui, Japan, this nakiri combines traditional craftsmanship with modern performance, making it an essential tool for both professional chefs and home cooks.

Specifications

• Region: Echizen, Fukui, Japan
• Blacksmith: Yoshimi Kato
• Core Steel: Aogami Super (Blue Carbon Steel)
• Cladding: Stainless Steel with Kurouchi (black) and Tsuchime (hammered) finish
• Hardness (HRC): 63–64
• Blade Length: 165mm
• Blade Height: 59.1mm
• Spine Thickness at Heel: 2.8mm
• Weight: 160g
• Handle: Octagonal Cherry Wood with Black Pakka Wood Ferrule

Why Choose the Masakage Koishi Nakiri?

The Masakage Koishi Nakiri is specifically designed for vegetable chopping, featuring a flat blade profile that ensures full contact with the cutting board, preventing accordion cuts. The Aogami Super core steel provides exceptional sharpness and edge retention, while the stainless steel cladding with kurouchi and tsuchime finish offers rust resistance and a unique aesthetic reminiscent of river pebbles. The octagonal handle ensures a comfortable grip, enhancing control during use.

Common Questions

1. Is the Masakage Koishi Nakiri suitable for cutting meat?
While the nakiri is optimized for vegetable chopping, it can handle boneless meats. However, for tasks involving bones or harder materials, a different knife type is recommended to maintain the blade's integrity.

2. How should I maintain this knife?
Hand wash the knife with mild detergent, rinse with hot water, and dry immediately after use. Avoid dishwashers and ensure the blade is stored properly to protect the edge. Regular honing and occasional sharpening with a whetstone will keep the blade performing optimally.

3. What does the kurouchi and tsuchime finish signify?
The kurouchi (black) finish is a traditional forging residue that provides a rustic appearance and adds a layer of protection against rust. The tsuchime (hammered) finish creates dimples on the blade surface, reducing food sticking and enhancing the knife's aesthetic appeal.