{"product_id":"270mm-masakage-koishi-gyuto","title":"270mm Masakage Koishi Gyuto","description":"\u003ch2 dir=\"ltr\"\u003eMasakage Koishi Gyuto - 270mm\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e​\u003cb\u003eThe Vitals:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eKnife Type:\u003c\/b\u003e Gyuto (Chef's Knife)\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eBlade Length:\u003c\/b\u003e 270mm\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eOverall Length:\u003c\/b\u003e 400mm\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eWeight:\u003c\/b\u003e 220g\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eSteel Type:\u003c\/b\u003e Aogami (Blue) Super with Stainless Cladding\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eConstruction:\u003c\/b\u003e San Mai \/ Hammer Forged\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eBlacksmith:\u003c\/b\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eFinish:\u003c\/b\u003e Tsuchime (Hammered) \u0026amp; Kurouchi (Blacksmith Finish)\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e​\u003cb\u003eHandle:\u003c\/b\u003e Octagonal Cherry Wood with Black Pakkawood Ferrule\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e​In the world of Japanese knives, the \u003cb\u003eMasakage Koishi\u003c\/b\u003e is a legend for a reason. \"Koishi\" translates to \"pebble,\" a reference to the distinctive hammered \u003cb\u003eTsuchime\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e​This 270mm version is a \"cow sword\" with some serious attitude. Forged by master blacksmith \u003cb\u003eYoshimi Kato\u003c\/b\u003e, it features an \u003cb\u003eAogami Super (AS)\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e​The best part? It’s \u003cb\u003estainless-clad\u003c\/b\u003e. 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e​\u003cb\u003eOKM Note:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e​\u003ci\u003eNote: The core steel is still carbon! Keep the edge dry, and watch that beautiful blue patina develop over time.\u003c\/i\u003e\u003c\/p\u003e","brand":"Okanagan Knife Merchant ","offers":[{"title":"Default Title","offer_id":51779412885815,"sku":null,"price":650.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0795\/2328\/3255\/files\/rn-image_picker_lib_temp_eb774734-447b-4e49-a4f9-1ac4785ea762.jpg?v=1773508471","url":"https:\/\/okanaganknifemerchant.ca\/products\/270mm-masakage-koishi-gyuto","provider":"Okanagan Knife Merchant ","version":"1.0","type":"link"}