Okeya is a small father and son blacksmith shop in Miki, Japan, known for producing well-made knives at attractive prices. This honesuki follows the classic format - a pointed tip and triangular shape built to navigate joints and bone, though not meant to cut through bone itself. Unlike many honesuki, this version uses a double-sided 50/50 edge rather than a traditional single bevel, which makes it more approachable for cooks transitioning from western-style knives.
The core is Hitachi Blue #2 (Aogami #2) carbon steel - well-liked across the knife world for taking an exceptionally sharp edge while remaining easy to sharpen. Hardened to 60 HRC, the core is clad in stainless steel for simplified care, and that cladding receives an attractive tsuchime (hammered) finish. The blade carries hand-chiseled kanji on one side with stamped detailing on the back - a level of finishing detail not always present at this price. The western-style rosewood handle is well-executed and comfortable.
What Customers Are Saying: Samuel Curtis, who also owns a Kramer, called this his new favorite knife after sharpening it on a 1000/6000 whetstone. Beyond being an excellent poultry boning knife, he found it doubles seamlessly as a petty for vegetable prep - light, simple, and effortless to push through produce despite the modest price point. His only note is that the spine has a sharp edge he plans to sand down for comfort against the stabilizing fingers.
Care Instructions: Blue #2 is a reactive carbon steel - the exposed edge requires care with cleaning and drying between uses. Wipe and dry immediately after use. Hand wash only. Apply camellia oil for long-term storage.
The core is Hitachi Blue #2 (Aogami #2) carbon steel - well-liked across the knife world for taking an exceptionally sharp edge while remaining easy to sharpen. Hardened to 60 HRC, the core is clad in stainless steel for simplified care, and that cladding receives an attractive tsuchime (hammered) finish. The blade carries hand-chiseled kanji on one side with stamped detailing on the back - a level of finishing detail not always present at this price. The western-style rosewood handle is well-executed and comfortable.
What Customers Are Saying: Samuel Curtis, who also owns a Kramer, called this his new favorite knife after sharpening it on a 1000/6000 whetstone. Beyond being an excellent poultry boning knife, he found it doubles seamlessly as a petty for vegetable prep - light, simple, and effortless to push through produce despite the modest price point. His only note is that the spine has a sharp edge he plans to sand down for comfort against the stabilizing fingers.
Care Instructions: Blue #2 is a reactive carbon steel - the exposed edge requires care with cleaning and drying between uses. Wipe and dry immediately after use. Hand wash only. Apply camellia oil for long-term storage.
- Brand: Okeya
- Blacksmith: Fujiwara San
- Location: Miki, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Stainless, Tsuchime Finish
- HRC: 60
- Engraving: Hand Chiseled Kanji
- Edge Grind: Even
- Handle: Western Rosewood
- Weight: 2.5 oz (72 g)
- Blade Length: 153mm
- Total Length: 266mm
- Spine Thickness at Heel: 2mm
- Blade Height: 37mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) AmazingPosted By: Samuel Curtis - verified customer
8 people found this review helpful
I used a 1000/6000 whetstone to sharpen it and Holy Sh**! This is my new favorite knife (and I own a Kramer). Aside from a fantastic poultry boning knife, it absolutely doubles as a petty. The handle is very basic and it is very light, not to mention the price point is very low. This lends one to assume that it is not top notch. It is! I can't stress how effortlessly this knife falls through veg prep. One complaint I do have it's that the spine is sharp. I plan on sanding it down just a bit so it doesn't hurt your stabilizing fingers. Best knife purchase for sure (assuming you can whetstone sharpen.)
8 people found this review helpful
I used a 1000/6000 whetstone to sharpen it and Holy Sh**! This is my new favorite knife (and I own a Kramer). Aside from a fantastic poultry boning knife, it absolutely doubles as a petty. The handle is very basic and it is very light, not to mention the price point is very low. This lends one to assume that it is not top notch. It is! I can't stress how effortlessly this knife falls through veg prep. One complaint I do have it's that the spine is sharp. I plan on sanding it down just a bit so it doesn't hurt your stabilizing fingers. Best knife purchase for sure (assuming you can whetstone sharpen.)
