Crows Nest store now open, in store specials!

1 9
Shibata  |  SKU: MASA_KSAS_BU175_HIRW

Masakage Koishi AS Bunka 175mm, Aogami Super Kurouchi Tsuchime K&S Hearted-shaped Ironwood Handle

$489.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Masakage Koishi AS Kurouchi Tsuchime
Profile Bunka
Bevel Type Double Bevel
Weight 156 g        5.5 oz
Edge Length 175 mm   .6.89 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 65
Surface Finish Kurouchi Tsuchime
Handle
Region Echizen
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Koishi(小石, Pebbles)is a line that have been loved by knife enthusiasts for a long time since its creation. Forged and sharpening by Yoshimi Kato, this line still holds up to its reputation as some of the best knife produced at TAKEFU Knife Village, as well as Fukui.

    The Koishi Features a beautifully done Kurouchi Tsuchime finish as well as a noticeable taper. These organic appearance not only boasts the hand forging these knives gone through in their creation, but also leads to a beautiful handling experience. The tapered spine provides the blade with rigidity, and the minimised bending can giving the user strong confidence even when cutting dense food. The extra material also shift the centre of mass into the palm, which adds some weight to the blade without making the entire knife front heavy. The subtle surface texture left from forging and heat treatment works along with the polished spine to give the user a firm grip, while the rounded corners all over the knife prevent most of the hot spots from forming.

    The material choice of Koishi is Blue Super(Aogami Super) with stainless cladding, it's truly a winning formula for a good reason. The Blue Super as a carbon steel is capable of incredible sharpness, and the additional alloy element added to it also let it stands out in wear resistance compare to other typical carbon steels. With a stainless jacket cladded onto it, the attention it required is lowered without sacrificing sharpness, the super thin edge, high performance edge and polishing put on by Kato san would orchestrate the steel into an edge that flow smoothly through most of the food put in front of it.

    Koishi is a signature line offered by Masakage, and it have continuously been so for many years. For anyone who is on a search for a carbon steel knife with great handling and cutting performance, the Koishi would be one of the strong contender. Very often, its beautiful finish and polished detail would help it win the heart of seasoned chef and knife lovers.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish
    		•
  • Prone to rust
  • A little bit brittle
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Yoshimi Kato

    Kato Knife Manufacturing Inc., spearheaded by Yoshimi Kato, is a renowned entity in the Takefu Knife Village, known for its exquisite craftsmanship in knife-making. Yoshimi Kato, a skilled artisan, upholds the legacy of his father, Hiroshi Kato, continuing the tradition of producing high-quality Japanese knives. The company's focus on traditional techniques blended with modern innovations ensures their knives are both functional and beautiful, catering to the needs of culinary professionals and enthusiasts alike. For more detailed information, visit their official websites at Takefu Knife Village and Kato Knife Manufacturing.

    • Profile: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

      Slide for more >>

    • Steel: Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Kurouchi Tsuchime

      The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.

      << Slide for more >>

    • Handle Specs

      Profile:

      Material:

      << Slide for more

    Shibata

    Masakage Koishi AS Bunka 175mm, Aogami Super Kurouchi Tsuchime K&S Hearted-shaped Ironwood Handle

    $489.95

    The Masakage Koishi series—whose name means “pebble”—is a collaboration between master bladesmith Yoshimi Kato and sharpening expert Takayuki Shibata.

    Forged in Takefu Knife Village using Aogami Super (Blue Super) carbon steel clad in stainless, the blades are hardened to roughly HRC 63–65 for superior edge retention and sharpness. Each knife sports a rustic kurouchi with tsuchime (hammered) finish reminiscent of river stones that reduce food adhesion.

    Each knife is fitted with a K&S Exclusive stunning desert ironwood handle, a premium material known for its beauty, density, and durability—often sold alone for over $180.

    Combining top-tier steel, artisan craftsmanship, and a luxury handle, the Koishi line is perfect for cooks who value both performance and refined aesthetics.

    View product
    Back to top