Masakage Koishi Sujihiki 300mm

This is the longest of the gyutos in this range. Perfect for Sunday roasts and wowing your guests at dinner parties.

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 octagonalΒ 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 271 mm (Measurement of the cutting edge)
  • Total length 432 mm (Blade + Handle)
  • Blade width 3 mm (Measured where blade enters handle)
  • Blade height 40 mm Heel to spine
  • Total weight 164 grams
  • Blade Material Super Blue Steel cutting edge, laminated in Stainless

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

  • Hardness 63-64 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

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 knife?

The sujihiki is the Japanese equivalent of a Western carving knife - slim and long to allow fewer passes of the blade through boneless pieces of meat it helps avoid tearing which gives a more succulent piece of meat as a result.

Also from this range

Sorry, the Masakage Koishi Sujihiki 300mm is currently out of stock. View other knives in stock