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Masakage Koishi — Aogami Super Gyuto 180 mm

Sale price$279.00 USD

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Out of stock
$279.00 USD
Masakage Koishi Stainless Clad Aogami Super Kurouchi Tsuchime 210mm Gyuto Wa Handle Tokushu Knife.
Masakage Koishi — Aogami Super Gyuto 180 mm Sale price$279.00 USD
Diagram of Japanese kitchen knife blade and handle parts

Cut Above the Rest

Steel, Construction and Care

Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.

  • 5 stars: 2 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
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  • 1 star: 0 (0%)
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Dave Van Gorder
Twice As Satisfied!

My second knife from Tokushu and I'm twice as satisfied.

The first one was a Yu Kurosaki Fujin petty knife. Killer. Great looks. Great blade. Great buying experience.

So, why twice as satisfied? Well, my second knife was a Masakage Koishi Gyuto. Unbelievably great knife. Same great price. Same great service.

Tokushu has great prices, great service, fast shipping, a great selection and the team is top shelf. You can't go wrong.

A
Adam
Perfect first Japanese Knife

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.