Masakage Koishi Aogami Super Kurouchi Tsuchime Nakiri 165mm

The Masakage Koishi Nakiri is forged by Yoshimi Kato and sharpened by Takayuki Shibata in Echizen, Japan. Its tall, flat vegetable-knife profile combines an Aogami Super carbon-steel core with stainless cladding and a Kurouchi Tsuchime finish.

Specifications

Blacksmith:  Yoshimi Kato

Sharpener: Takayuki Shibata

Core Steel: Aogami Super (Blue Carbon Steel) at 63–64 HRC

Finish: Kurouchi Tsuchime (hammered finish)

Blade Dimensions: 165mm length | 59.1mm tall profile

Spine Geometry: 2.8mm at the heel with distal taper

Weight: 160g

Handle: Octagonal Cherry Wood with Black Pakka Wood Ferrule

Cutting Profile

The flat edge and 59.1mm heel height provide board contact and knuckle clearance for push cutting and straight chopping. The Tsuchime texture can reduce some contact between food and the blade face, while the Aogami Super core offers strong edge retention and responsive sharpening.

Vegetable preparation: The flat profile is designed for onions, cabbage, carrots, herbs, potatoes, and other produce.

Tall blade: The 59.1mm height provides knuckle clearance and a broad surface for transferring prepared food.

Carbon-steel edge: The exposed Aogami Super edge takes a refined edge and should be kept clean and dry.

Care & Maintenance

Cleaning: Hand wash with mild soap and dry immediately to protect the exposed carbon-steel edge.

Sharpening: Use a quality whetstone for maintenance.

Avoid: Do not use on frozen foods, bones, or hard rinds, and avoid twisting the thin edge.