Masakage Koishi Gyuto 240mm

Light as a feather and with a distinctive carbon blade this knife is a delight to use as well as to look at.

About as large a chef knife as you might need, the long blade performs very well working with bigger bits of food like potato or cuts of meat as the longer blade glides through in one pass rather than needing more back and forth which can sometimes be time consuming and inefficient when prepping your food.

“The Masakage Koishi 240mm Gyuto is a beautiful knife and the tsuchime finish is a real stunner. Furthermore it's hammered by hand, what is not that often.

This knife is razor sharp out of the box and doesn't need any extra grinding before using it. It's a real pleasure dicing and mincing veggies with it, but you have to keep in mind that the tsuchime finish tends to be a bit sticky.

Service from Cutting Edge Knives was sublime, what is of extra value as I'm a non domestic customer. Thanks folks for everything.”

Best regards, Alfredo

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5 Performance

Handmade using incredibly strong Aogami Super carbon steel clad with stainless steel, the Koishi is extremely easy to sharpen and holds a brilliantly sharp edge which will be more than a match for anything in the kitchen.

5 / 5 Beauty

Koishi translates as "pebbles" which is the effect the hammered finish of the blade gives. Combined with a matt, dark grey/black blade and cherry wood octagonal handle with black (pakka wood) collar this is one of the stand-out knives we sell.

5 / 5 Comfort

The knife is lightweight and extremely sharp meaning you'll expend less effort cutting than with many other knives. The handle is comfortable and the shape sits well in your hand.

5 / 5 Durability

Aogami Super carbon steel is highly regarded for its hardness and ability to stay sharp although carbon steel does require a little extra care after use (please see "ease of care" section).

4 / 5 Ease of Care

This range is a super blue steel clad using the san mai technique with stainless steel. This means only the edge is exposed. The carbon steel edge will patina over time but the only care you need to take is to wipe it down after use.

5 / 5 Value for money

We rate these as one of the best knives we stock and have reviewed. The combination of blade quality, craftsmanship, appearance and sharpness mean we're more than happy to give it our best marks.

The technical bits

  • Blade length 246 mm (Measurement of the cutting edge)
  • Total length 402 mm (Blade + Handle)
  • Blade width 4 mm (Measured where blade enters handle)
  • Blade height 52 mm Heel to spine
  • Total weight 195 grams
  • Blade Material Super Blue Steel cutting edge, laminated in Stainless

    This knife steel has some special care instructions, learn more.

  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both
  • Type Gyuto

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...

What is a Gyuto knife?

Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.

Also from this range