Masakage Koishi AS Kamagata 110mm no-care-instructions and Koishi knives that were

and Koishi knives that were once his father-in-law's domain

This line was dubbed Shimo (‘frost’ in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window

Please be aware that if you order the saya after the knife

They make a wide range or grits and densities

For us this is a classic knife that we see a few times a year

Masakage Koishi AS Kamagata 110mm no-care-instructions and Koishi knives that wereAbout Masakage Koishi These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion. The tsuchime (meaning hammered) and kurouchi