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Hiroshi Kato handmakes the Koishi knives in Takefu Village. He has been making knives for over fifty years and creates these knives out of Aogami Super Steel with a stainless tsuchime kurouchi cladding. The top of the blade is Kuro-Uchi (meaning black-hammer) and refers to the dark color. Tsuchime means hammered and refers to the dimples along the blade. These blades are strikingly beautiful and take razor-sharp edges.
The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking.Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 5.8 oz (166 g)
Edge Length: 160 mm
Total Length: 313 mm
Thickness at Heel: 2.9 mm
Blade Height: 59.3 mm
The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking.
Reviews
11 review(s) WRITE A REVIEW (Reviews are subject to approval) My best knife ever! Great knife Love Masakage Great nakiri Chop and Scoop Magic!Posted By: Martin Wolf
I was a little cautious about ordering this knife since it is so tall (my previous Nakiri is only 48mm tall) but after buzzing through a handful of veggies, I have to say I really prefer this Nakiri.
The extra height gives me more board/knuckle clearance, and also tons of extra "scoop" surface.
I did cheat and ordered the CKTG finish sharpening service. The OOB edge is wicked sharp!
I was a little cautious about ordering this knife since it is so tall (my previous Nakiri is only 48mm tall) but after buzzing through a handful of veggies, I have to say I really prefer this Nakiri.
The extra height gives me more board/knuckle clearance, and also tons of extra "scoop" surface.
I did cheat and ordered the CKTG finish sharpening service. The OOB edge is wicked sharp!
Changed my workflowPosted By: George
This knife has changed how I work. It is my go-to knife. There are limitations on specific tasks, however for 85% of my daily duties this nakiri excels. As far as fit and finish this knife has been surprisingly durable and has held up well. I have used it aggressively 5 days a week for over the past 2 years, and still looks almost-new. It sharpens quick and the edge lasts. I highly recommend it for chefs/cooks.
This knife has changed how I work. It is my go-to knife. There are limitations on specific tasks, however for 85% of my daily duties this nakiri excels. As far as fit and finish this knife has been surprisingly durable and has held up well. I have used it aggressively 5 days a week for over the past 2 years, and still looks almost-new. It sharpens quick and the edge lasts. I highly recommend it for chefs/cooks.
My veg prep workhorsePosted By: Robin - verified customer
Since I love my Masakage Yuki gyuto, I debated between the Yuki and Koishi nakiris. I chose this one for its aogami super core. 3 months later, I havent had to sharpen it yet. All its needed so far is stropping. The first time I chopped (push cut) veggies with this knife, I noticed some drag caused by the kurouchi finish. But within its first month of frequent veggie prepand oiling between usesI got used to the feel of the blade and it no longer felt sluggish. Is the Koishi a super nimble knife? Nope. But its no slouch: it happily mows down anything (within reason) you put in its path, and it can efficiently brunoise with the best of em. Hell, its now the knife I use most often for my home veggie prep. Sure, I couldve picked a thinner edged nakiri, or I could thin the Koishis edge myself. But honestly, I dont need that right now. The Koishi nakiri doesnt wedge everything to death, so Im good with it. I have small hands but can easily keep a secure pinch grip on this knife. I also have a smaller nakiri that I barely use anymore because the Koishis large blade is much more useful: less chopped veg in the way while Im cutting, and lots of veggie scoop surface. And kudos to CKtG for the saya they picked to send with this knife. I usually stain and/or paint wood sayas, but Ive left this one alone because the wood grain contains a thick umber and black streak that perfectly matches the knifes look. Overall, very glad I chose this knife.
Since I love my Masakage Yuki gyuto, I debated between the Yuki and Koishi nakiris. I chose this one for its aogami super core. 3 months later, I havent had to sharpen it yet. All its needed so far is stropping. The first time I chopped (push cut) veggies with this knife, I noticed some drag caused by the kurouchi finish. But within its first month of frequent veggie prepand oiling between usesI got used to the feel of the blade and it no longer felt sluggish. Is the Koishi a super nimble knife? Nope. But its no slouch: it happily mows down anything (within reason) you put in its path, and it can efficiently brunoise with the best of em. Hell, its now the knife I use most often for my home veggie prep. Sure, I couldve picked a thinner edged nakiri, or I could thin the Koishis edge myself. But honestly, I dont need that right now. The Koishi nakiri doesnt wedge everything to death, so Im good with it. I have small hands but can easily keep a secure pinch grip on this knife. I also have a smaller nakiri that I barely use anymore because the Koishis large blade is much more useful: less chopped veg in the way while Im cutting, and lots of veggie scoop surface. And kudos to CKtG for the saya they picked to send with this knife. I usually stain and/or paint wood sayas, but Ive left this one alone because the wood grain contains a thick umber and black streak that perfectly matches the knifes look. Overall, very glad I chose this knife.
Amazing Grind and Edge RetentionPosted By: Danny - verified customer
This is on a whole other level compared to my Tojiro DP 210 and Misono Swedish 240 gyuto's. The grind and thinness behind the edge just falls and glides through product. The edge retention is also amazing as I have yet needed to sharpen it yet compared to my other knives.
This is on a whole other level compared to my Tojiro DP 210 and Misono Swedish 240 gyuto's. The grind and thinness behind the edge just falls and glides through product. The edge retention is also amazing as I have yet needed to sharpen it yet compared to my other knives.
Back to the cutting board a fantastic knifePosted By: david a - verified customer
i wanted to run this knife through a week or so of heavy work in a busy kitchen before i rated it.It is a fantastic knife. Out of the box it was razor sharp and the fit and finish where just what i hoped for. Balance is great and it goes through everything wonderfully from green onions to carrots. I mostly got this for use as a line knife because i didn't need a full sized chefs knife and i work next to a couple people in a very close environment. I ended up on all my prep work also. I have pretty much used this on everything at work not just vegetables and so far its been a great all around knife.After beating on it for over a week i still haven't had to touch the edge and its still hair popping sharp. Every cook in the kitchen has had a go with it and everyone says the same thing, WOW!.I would have to say if it got stolen i would cry and then i would order another one.I also purchased the CKTG Nakiri Saya B which i would recommend even if you have a knife roll.
i wanted to run this knife through a week or so of heavy work in a busy kitchen before i rated it.It is a fantastic knife. Out of the box it was razor sharp and the fit and finish where just what i hoped for. Balance is great and it goes through everything wonderfully from green onions to carrots. I mostly got this for use as a line knife because i didn't need a full sized chefs knife and i work next to a couple people in a very close environment. I ended up on all my prep work also. I have pretty much used this on everything at work not just vegetables and so far its been a great all around knife.After beating on it for over a week i still haven't had to touch the edge and its still hair popping sharp. Every cook in the kitchen has had a go with it and everyone says the same thing, WOW!.I would have to say if it got stolen i would cry and then i would order another one.I also purchased the CKTG Nakiri Saya B which i would recommend even if you have a knife roll.
