Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) while drastically reducing the risk of tarnishing. The cutting edge, made with Aogami Super, means that Koishi knives will stay sharp longer than anything else in the Masakage line-up.
These knives have been named Koishi (pebbles) as the tsuchime (hammered) finish gives the impression of river pebbles. Paired with the American Cherry wood octagon handle the overall balance and feel is what chefs desire.
Aogami Super carbon steel clad with stainless steel
Rockwell Hardness 63:65
Octagon handle of American Cherry wood and black pakka wood