Okeya kitchen knives are a newer venture from the Okeya father and son team, building on a family tradition that began with grandfather Okeya-san forging kogatana blades, small knives used for woodworking and detailed cutting tasks. As they have expanded into kitchen knives, that same craftsmanship has carried over, and we are glad to be their first U.S. distributor.
This deba is a two sided, double edge take on the traditional single bevel deba, built from Shirogami #2, or White #2, steel with a softer iron outer cladding given an attractive hammered tsuchime finish that resembles nashiji, or pear skin, texture. White #2 is prized for its purity and the very sharp edge it can take, though it does not hold that edge quite as long as some alloys and is fully reactive, so it needs a bit of attention between uses. Because it is ground on two sides rather than one, it works for both left and right handed cooks and can step in for a mini gyuto or santoku when needed, in addition to its main job of filleting fish.
What Customers Are Saying: One owner found the grind uneven out of the box, with a flat spot partway along the edge and more material removed on one side near the heel, and ended up reshaping the bevels on a coarse stone before sharpening. Once that initial work was done, the steel responded well and took a strong edge quickly. It is a fair reminder to check the factory edge on arrival, even on a knife that ultimately sharpens up nicely.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
This deba is a two sided, double edge take on the traditional single bevel deba, built from Shirogami #2, or White #2, steel with a softer iron outer cladding given an attractive hammered tsuchime finish that resembles nashiji, or pear skin, texture. White #2 is prized for its purity and the very sharp edge it can take, though it does not hold that edge quite as long as some alloys and is fully reactive, so it needs a bit of attention between uses. Because it is ground on two sides rather than one, it works for both left and right handed cooks and can step in for a mini gyuto or santoku when needed, in addition to its main job of filleting fish.
What Customers Are Saying: One owner found the grind uneven out of the box, with a flat spot partway along the edge and more material removed on one side near the heel, and ended up reshaping the bevels on a coarse stone before sharpening. Once that initial work was done, the steel responded well and took a strong edge quickly. It is a fair reminder to check the factory edge on arrival, even on a knife that ultimately sharpens up nicely.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
- Brand: Okeya
- Blacksmith: Fujiwara-san
- Location: Miki City, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #2 (White Paper Steel)
- Cladding: Stainless Steel, Tsuchime Finish
- HRC: 60
- Edge Grind: Double Bevel
- Handle: Ho Wood Oval
- Weight: 4.4 oz (125 g)
- Blade Length: 152 mm
- Total Length: 273 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 45 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Good edge but took work Posted By: Michael - verified customer
The grinding of the knife's primary bevel was quite uneven. There was a flat spot in the edge's curve about halfway along and there was much more ground off one side at the heal end. The tip's grind was also a little one sided. So even though I was expecting to have to do a little work on the edge initially, I must admit I was not expecting the primary bevel to arrive that uneven.
I took the knife to an atoma 140grit to reshape the primary bevels and edge contour which worked pretty well and then gave it a sharpen. It took a great edge and the actually final sharpening of the edge was quite quick and easy which is what I was hoping for from the white
The grinding of the knife's primary bevel was quite uneven. There was a flat spot in the edge's curve about halfway along and there was much more ground off one side at the heal end. The tip's grind was also a little one sided. So even though I was expecting to have to do a little work on the edge initially, I must admit I was not expecting the primary bevel to arrive that uneven.
I took the knife to an atoma 140grit to reshape the primary bevels and edge contour which worked pretty well and then gave it a sharpen. It took a great edge and the actually final sharpening of the edge was quite quick and easy which is what I was hoping for from the white
