Think of Masakage as a home for a lot of talented blacksmiths, collectively acting under one roof and name (Masakage). A company started in Echizen by Takayuki Shibata, famed Japanese knife sharpener, it now consists of an assortment of lines which are as unique as the blacksmiths who forge for those lines. Think of it as an aggregation of talent, whereby no matter which knife you buy from Masakage you are guaranteed a quality Echizen product.
The Koishi line of Masakage is amongst one of its most popular. Forged by Yoshimi Kato, all knives in this line consist of a Blue Super Steel (Aogami Super) core steel, enveloped in stainless cladding with a hammered (tsuchime) pattern and an attractive matte kurouchi finish. Simplified this means, a high performance core steel with a high contrast hammer kurouchi finish, make any knife in this line, a true stunner.
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!
Region: Fukuyama, Hiroshima, Japan
Blacksmith: Yoshimi Kato
Sharpener: Takayuki Shibata
HRC: 63 - 64
Core Steel: Aogami Super Steel
Cladding: Tsuchime (hammered) Kurouchi (Black) Stainless Steel Cladding
Hand Forged Buy a Blacksmith
Hand Sharpened by the legendary Takayuki Shibata
Blade Length: 210mm
Blade Height: 48mm
Spine at heel: 2.8mm
Spine mid. 2.2mm
Overall Length: 360mm
Handle: Octogonal Cherry Handle with Black Pakka Ferrule
I wanted to buy my first hand forged Japanese knife and the consensus online and from a friend was to start out with a Masakage gyuto. This ticks all the boxes for a perfect first Japanese knife. Carbon steel with stainless cladding makes it a great cutter without having to baby it. Its got a super sharp edge, but it's not too thin where I have to worry too much about it chipping. The 210mm length handles any cutting task without feeling too big and unwieldy for someone who isn't a pro chef. It feels good in my hand and it looks good too. Lastly, it's priced as a premium hand made knife without being astronomically expensive like some other Japanese Knives. All in all its a great middle of the road, good at everything first knife. I'd also be completely happy if it was my last Japanese knife, but nobody ever stops at one.
We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands. -Tony and Zach