Handle: Octagonal Cherry Wood with Black Pakkawood Ferrule
In the world of Japanese knives, the Masakage Koishi is a legend for a reason. "Koishi" translates to "pebble," a reference to the distinctive hammered Tsuchime finish that looks like river stones. This isn’t just for aesthetics, though—those dimples create air pockets that help food release from the blade as you’re flying through prep.
This 270mm version is a "cow sword" with some serious attitude. Forged by master blacksmith Yoshimi Kato, it features an Aogami Super (AS) core. AS is the gold standard for high-carbon steel—it’s exceptionally hard, meaning it holds an edge significantly longer than almost anything else.
The best part? It’s stainless-clad. You get the legendary performance and "bite" of carbon steel at the edge, but the sides of the blade are much easier to maintain. It’s the perfect "gateway" for someone who wants elite carbon performance without the constant worry of a fully reactive blade.
OKM Note: The Koishi is consistently one of my favorite grinds to work with. Despite being a massive 270mm, it feels incredibly balanced. The octagonal handle gives you great indexing (you always know exactly where that edge is pointing), and the transition from the dark kurouchi finish to the polished edge is just mean-looking. This is a "lifer" knife.
Note: The core steel is still carbon! Keep the edge dry, and watch that beautiful blue patina develop over time.
