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Okeya kitchen knives are a fairly recent endeavor from the Okeya father and son team. Grandfather Okeya-San started his blacksmith shop to produce kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they recently branched out into the world of kitchen knives. We are really pleased to have found them and have become their very first USA distributor. They have recently added several new styles to their line which we are now stocking.
The Okeya Blue #2 Gyuto 210mm is a fine example of their talents. It is a medium-sized blade made from the ever-popular Aogami 2 carbon steel. It has a stainless steel cladding which is given a very attractive hammer finish, almost like a nashiji look. Some nicely done hand-chiseled kanji on one side of the blade is coupled together with some stamped figures on the back. The core steel is hardened to 60 HRC. The edge is made with symmetrical 50/50 grind.
A simple octagonal walnut and pakka wood handle match the looks perfectly and give this very well priced knife an up-market look and feel.Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Tsuchime
Handle: Walnut Octagonal
Finish: Black Pakka
Weight: 4.6 ounces
Blade Length: 211 mm
Total Length: 352 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 45.1 mm
The Okeya Blue #2 Gyuto 210mm is a fine example of their talents. It is a medium-sized blade made from the ever-popular Aogami 2 carbon steel. It has a stainless steel cladding which is given a very attractive hammer finish, almost like a nashiji look. Some nicely done hand-chiseled kanji on one side of the blade is coupled together with some stamped figures on the back. The core steel is hardened to 60 HRC. The edge is made with symmetrical 50/50 grind.
A simple octagonal walnut and pakka wood handle match the looks perfectly and give this very well priced knife an up-market look and feel.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife Posted By: Russell
1 people found this review helpful
I've had this knife for about five months now so I figured I would write a review. I love the knife I use it as my daily at work. For the price I would have like the tang to be better sealed into the handle but I fixed that with some beeswax. Only thing I've found odd is I bought this because I wanted a fully reactive knife. The video claimed this was the case. It's not. It's all cladding except for the blade. Either way it's a great knife I just wish i could have developed a patina over the whole blade.
1 people found this review helpful
I've had this knife for about five months now so I figured I would write a review. I love the knife I use it as my daily at work. For the price I would have like the tang to be better sealed into the handle but I fixed that with some beeswax. Only thing I've found odd is I bought this because I wanted a fully reactive knife. The video claimed this was the case. It's not. It's all cladding except for the blade. Either way it's a great knife I just wish i could have developed a patina over the whole blade.
Excellent performance for a fair pricePosted By: Gabriel Spencer
Love this new knife. I was looking for a beginner Japanese knife that I could use for everyday prep and I found this knife that is not only super sharp but very light. Great for pretty much every task I do as far as slicing, general butchery, and other tasks. Not the best knife for herbs as it is not very tall but overall I am in love with this knife.
Love this new knife. I was looking for a beginner Japanese knife that I could use for everyday prep and I found this knife that is not only super sharp but very light. Great for pretty much every task I do as far as slicing, general butchery, and other tasks. Not the best knife for herbs as it is not very tall but overall I am in love with this knife.
