Echizen / Takefu · K032

Masakage (Koishi) Honesuki

Yoshimi Kato’s Koishi honesuki brings the line’s dark hammered finish to poultry preparation. The triangular blade and fine point suit controlled work around bones and through joint spaces. Its supported edge serves a different purpose from a thin vegetable knife.

Materials and geometry

Steel

Aogami Super

Cladding

Stainless

Finish

Black kurouchi with hammered dimples above a bright bevel

Grind

Near-flat double bevel at the heel

Handle

Octagonal cherrywood; black pakkawood ferrule

Explore the Geometry lab · Sharpening and care · Back to the cabinet