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Shibata  |  SKU: MASA_KSAS_SA175_HIRW

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

$9,487.00
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 To Be Added - Stainless clad
Profile Santoku
Bevel Type Double Bevel
Weight 153 g        5.4 oz
Edge Length 173 mm   .6.81 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 3.7 mm     0.15 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction To Be Added
Hardness (HRC) 62 - 65
Surface Finish To Be Added
Handle Heart-shaped Ironwood Handle with Blonde Ferrule
Best for
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    We are testing this product and working on a description that fits it, please look forward to it.

    Pros Cons
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    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.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • 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

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    • Construction: To Be Added

      To Be Added

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    • Finish: To Be Added

      To Be Added

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    • Handle Specs

      Profile: Heart Shape WA

      Material:

      • Desert Ironwood

      The heart-shaped desert ironwood handle on Japanese kitchen knives offers ergonomic advantages, providing a comfortable grip that reduces fatigue during prolonged use. Its design conforms naturally to the hand, enhancing control and maneuverability for precise cutting tasks. This handle shape also promotes balanced weight distribution between the blade and handle, improving overall control and reducing strain on the wrist and arm.

      Beyond functionality, the Desert Ironwood's luxurious appearance adds aesthetic appeal to the knife, elevating its visual appeal in the kitchen. Whether it's a versatile Santoku knife, a multipurpose Gyuto, a specialized Deba for fish, or a precise Yanagiba for sashimi, the heart-shaped Desert Ironwood handle enhances both the performance and the beauty of Japanese kitchen knives, making them indispensable tools for culinary enthusiasts and professionals alike.

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    Shibata

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

    $9,487.00

    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.

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