This Office knife, also called Petty knife, is a typical Japanese cooking tool used on a daily basis for all smaller, precise cutting tasks in the kitchen: Peeling, pitting fruit, chopping herbs, creating garnishes. Once you start using it, you'll always want it within reach.
Made of SK4 steel, it's a 120mm blade long with a pakka occidental handle.
Handmade Masakage Koishi knives are made of Aogami Super (Super Blue carbon) Steel clad with Stainless Steel. Therefore they combine characteristics of carbon steel (extremly hardness, an edge that stays sharp for a very long time and which is easy to sharpen) and stainless steel (easy to maintain, reduced risk of rusting). The material makes the two-tone blade of the Koishi range stay sharp longer than any other Masakage knife. As with most Masakage knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
The line has been named Koishi (Japanese word for "pebbles"), in reference to the blade's hammered finish.
Its octagonal handle is made of American Cherry wood and black water buffalo horn.
All knives from Masakage are handmade by master blacksmiths of Takefu's village and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique. Alambika is extremely happy to import and retail Japanese knives (from Takefu village) in Canada. The whole kitchen knife collection can be seen and handled in our Montreal store.
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