Aki Fujiwara runs the small Okeya blacksmith shop in Miki, Japan, a family operation that started with kogatana blades and has since expanded into a full kitchen knife line. Mark discovered the brand while visiting a steel mill that supplies clad steel to several industries, learned there were no accounts outside Japan, and brought them on as their first U.S. distributor. The lineup is priced to move, built with care, and continues to win over customers who discover it for the first time.
This gyuto is built around a Blue #2 core, an Aogami carbon steel developed by Hitachi that is respected for taking an exceptionally sharp edge and holding it through sustained use. The core is clad in stainless steel for easier maintenance, finished with a lightly hammered tsuchime texture that helps with food release and gives the blade a distinct look. Hand chiseled kanji on the front adds a traditional touch, the edge is ground evenly for right and left handed cooks, and the whole package rides on an oak octagonal handle with a burnt urushi finish.
What Customers Are Saying: Both reviewers call this knife a reliable daily driver. One has used it as their go-to at work for months, praising the sharpness, light weight, and overall value. One point worth knowing: a product video at the time of their purchase described the blade as fully reactive, but the stainless cladding means only the exposed Blue #2 edge will develop a patina, not the whole blade. The reviewer fixed a small gap between blade and handle with beeswax and moved on. A second buyer picked this up as their first Japanese knife and found it sharp, light, and versatile across slicing, general prep, and light butchery, noting only that the blade is not particularly tall for herb work.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
This gyuto is built around a Blue #2 core, an Aogami carbon steel developed by Hitachi that is respected for taking an exceptionally sharp edge and holding it through sustained use. The core is clad in stainless steel for easier maintenance, finished with a lightly hammered tsuchime texture that helps with food release and gives the blade a distinct look. Hand chiseled kanji on the front adds a traditional touch, the edge is ground evenly for right and left handed cooks, and the whole package rides on an oak octagonal handle with a burnt urushi finish.
What Customers Are Saying: Both reviewers call this knife a reliable daily driver. One has used it as their go-to at work for months, praising the sharpness, light weight, and overall value. One point worth knowing: a product video at the time of their purchase described the blade as fully reactive, but the stainless cladding means only the exposed Blue #2 edge will develop a patina, not the whole blade. The reviewer fixed a small gap between blade and handle with beeswax and moved on. A second buyer picked this up as their first Japanese knife and found it sharp, light, and versatile across slicing, general prep, and light butchery, noting only that the blade is not particularly tall for herb work.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
- Blacksmith: Aki Fujiwara
- Brand: Okeya
- Location: Miki City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Stainless
- Finish: Tsuchime
- Edge Grind: Even, Double Bevel
- Handle: Oak Octagonal, Burnt Urushi Finish
- Weight: 4.7 oz (134 g)
- Blade Length: 212 mm
- Total Length: 355 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife Posted By: Russell
29 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.
29 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
17 people found this review helpful
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.
17 people found this review helpful
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.
