The carbon steel edge has been a non issue with me. About Masakage Koishi - These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles. The hammered kurouchi finish is a bit rough to the touch but the only effect when cutting is you can really hear the knife when cutting. I guess I'm still in my honeymoon phase. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. It only experiences minor wedging in taller hard ingredients such as squash. It is a multipurpose blade with unmatched versatility. It looks and feels like the work of an expert craftsman, and to boot the finish is extremely resilient. have a tendency to hang on the blade. Flies through produce even potatoes. Home cook here. Ihr Warenkorb ist leer. Suffice to say, I have no regrets doing so.First of all, the knife is sharp, but it also holds the edge quite well from all the chopping I've been doing. £340.00 Why buy this range. Gyotu – All Purpose Chef’s Knife This is a multi-purpose, large bladed knife that you can use for everything. Kurosaki Knives. My own fault there. Masakage Mizu – 210mm Gyuto. Masakage Koishi Collection Handmade by Kato san Knife Care. £325.00 Sold Out Masakage Koishi Sujihiki 300mm. Takamura Hana PM Die Takamura Hana-Serie ist nicht nur exzellent verarbeitet und wunderschön anzuschauen, sondern diese Messer schneiden auch wirklich überdurchschnittlich gut! Sometimes I find myself going to the kitchen and doing nothing else but holding the knife in my hand. 5 Stars As always CKTG are accurate in product descriptions fast in their shipping and a pleasure to do business with.Gary L NelsonLittle Rock, AR. I used to use chinese cleavers and tend to use the heel of knives as my point for many pairing tasks. I used to rock a 10 inch Shun chef's knife, but frankly I found the length a little unweildly for anything other than the most basic chopping work, so when I was shopping for a new boutique knife, I hopped down to ~8 inches and am really happy with the choice. I always come here to order anything I might need for the kitchen and I am never disappointed. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge. Really appreciate the time he puts into every email as well as the free forum he hosts. This may be an intentional design feature I'm not aware of and it doesn't really impact the performance of the knife at all, but as someone with some minor OCD tendencies, it occasionally annoys me.The texture of the handle out of the box was a tad on the rough side, but a quick sanding with some high grit finishing paper smoothed it right out.All in all this is an exceptional knife and a great value. May 5, 2017 - The Koishi 210mm Gyuto is a brilliant Japanese all purpose chef knife, hand forged by blacksmith Yoshimi Kato.. With its Aogami Super Blue carbon core, and stainless steel cladding, it offers lower maintenance for a carbon steel blade, while keeping insane edge retention. About Masakage Koishi - These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles. All rights reserved. Designed by Out of the Sandbox. The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals. I've yet to sharpen it. It's my day-to-day workhorse for just about everything I do in the kitchen. The bottom line is I love it. Great experience working with Chef Knives to Go. Check out our. £275.00 Sold Out Masakage Koishi Gyuto 270mm. From the other reviews, it sounds like the 64 HRC will help keep its sharpness for some time to come.The octagon handle is super comfortable. Quick response to questions. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting. Back to home page Return to top. surface it's beautiful, however, I find thin slices of onions, tomatoes, cucumber, etc. The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. Once i hit them with a quick sanding with 1200 grit sandpaper that was all taken care of. 2015 Des 17 - Don't suffer from pollution and pollen anymore: Equip yourself! The handle is not that heavy and can't say I have had any issues while cutting. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook. I have been using it for over 6 months, I prefer using an item before reviewing. Das Gyuto Messer ist also das japanische Kochmesser und grundsätzlich ein Kandidat für die Nominierung zum Preis „Bestes Kochmesser der Welt“. Best selection of Japanese knives around. £250.00 Sold Out Masakage Kumo Gyuto 180mm. £310.00 Sold Out Masakage Koishi Sujihiki 270mm. Masakage Yuki Gyuto Technical specification: Steel: White number 2 at 62-63 HRC; Length: 210mm blade length; Height: 45mm blade height at the heel; Weight: 170g; Handle size: 130mm; Description: This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. I found just keeping a damn sanitizer rag and a dry rag both folded next to my board gives me the ability to give the knife a few wipes on each occasionally. Masakage Koishi Gyuto Custom 210mm. Condition is New. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! Ich glaube, es ist irgendwo zwischen den Farben der verschiedenen Fleischmesser Yauji Suminagashi Shirogami Gyuto 210mm lasers! 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