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Alkadémie, the event / experimental room of Alambika
Alkadémie, the event / experimental room of Alambika
MA_KOISHI-GYO-210
Sold Out $329.95
The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
Handmade Masakage Koishi knives are made of Aogami Super (Super Blue carbon) Steel clad with Stainless Steel. Therefore, they combine characteristics of carbon steel (extreme hardness, an edge that stays sharp for a very long time, and 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.
The line has been named Koishi (Japanese term for "Pebbles"), in reference to the blade's hammered and mat finish.
Its octagonal handle is made of American Cherry wood and black water buffalo horn. As with most Masakage knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
All knives from Masakage are handmade by master blacksmiths of Takefu Knife Village and are 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.
Since this a hard, high carbon knife, what is the warranty on these knives for edge breakage through ceramic sharpening? Ce couteau a une forte teneur en carbone, ce qui le rend tres dur. Est-ce que l'aiguisage sur ceramique garantie que la lame ne brisera pas?
Although I understand your concern, it is in effect impossible to offer a warranty on how people will make their sharpening. No maker or seller can offer this as far as i know. On the other hand, we have sharpened thousands of knives and "sudden" breakage never happened. Therefore, if you feel confortable doing it yourself, feel free, many customer do sharpen themselves. If something goes wrong, we will be there to help you. If on the other hand you would rather have it done, we have an in house expert who will do it for you. As far as warranty goes, it is on defects (wobbly handle, structural issues, etc) and cannot cover customer modifications or chips provoked by use on hard surface. However, as said, we always remain here to assist you whatever happens.
Même si nous comprenons votre inquiétude, nous ne pouvons pas offrir de garantie sur la méthode que les gens choisissent pour aiguiser leur couteau, ni sur le niveau d'habileté de ceux-ci. Aucun fabricant ou vendeur n'offre ce genre de garantie. D'un autre côté, nous avons aiguisé des milliers de couteaux et les cassures ''soudaines'' n'arrivent pas. Si vous vous sentez à l'aise d'effectuer l'aiguisage vous-mêmes, dites-vous que plusieurs de nos clients s'y adonnent. Si vous avez des questions durant le processus, nous pourrons vous aider. Si toutefois vous êtes inconfortable pour aiguiser vos couteaux, vous pouvez le faire faire par un professionnel de l'aiguisage, comme celui qui vient à notre boutique le dimanche. La garantie que nous offrons est plutôt sur les défauts structurels et de fabrication (sur le manche par exemple) et ne s'applique pas sur les modifications ou les cassures faites par le client. Nous serons cependant toujours prêts à vous aider, quoi qu'il arrive!
Blade size | 210mm |
Cleaning | Handwash |
Country of origin | Japan |
Finish | Hammered & Kurouchi (Black) |
Handle | Cherry wood & Black buffalo horn |
Material | Aogami Super Carbon steel |
Rockwell hardness | HRC 63-64 |