Description & specifications
The Masakage series is a collaboration between the blacksmiths in Takefu Knife Village in Echizen and the sharpener Takayuki Shibata in Hiroshima.
The series is forged by Yoshimi Kato and is named Koishi (small stones), as the tsuchime finish (hammer marks) gives the impression of river stones, and together with the handle made of American cherry wood, the knife has a really good weight and balance.
| Type | Gyuto - Chef's knife |
| Length | 240 mm |
| Forging and steel | 3 layers - blue super/stainless cladding |
| Grinding | Double-edged/standard |
| Handle type | Octagonal - American cherry |
| Stainless |
NO! |
| Hardness | 64-65 HRC |
|
Specs (May vary due to handmade) |
Length: 240mm. Height: 51mm. Weight: 196g. Width out of handle: 4mm. |
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes rust attacks - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
