Okeya-San operates a small blacksmith shop with his son, following in his grandfather’s tradition of making the small Japanese blades called kogatanas. They have recently expanded their line into more common kitchen knives like gyutos and santokus.
The Okeya Deba 150mm Double Edge is a two-sided version of their traditional single-bevel deba. It is constructed from White #2 steel with a softer iron outer cladding. White #2, or Shirogami 2, is a very popular steel in the knife world. It is known for its high purity and thus ability to take a very sharp edge. It doesn’t have the edge retention of some other alloys but it is easy to sharpen when needed. Of course its purity also means it is quite reactive, so care needs to be taken with cleaning and drying the blade between and after use. The jigane, or outer layer, is given a very attractive hammered finish that resembles a nashiji, or pear skin, texture.
This is a classic deba blade but with a twist: it is ground on two sides, unlike the traditional knife that is single sided. This makes it good for both left- and right-handed users. Deba knives are used mainly to fillet fish and this will do a wonderful job of that task, but because of its two-sided grind it can be used like a mini gyuto or santoku knife.
These are really well made knives at a super price, and we are very happy to be able to offer them exclusively in the USA to our customers.
Weight: 4.4 ounces
Blade Length: 152 mm
Total Length: 273 mm
Spine Thickness at Base: 2.6 mm
Blade Height: 45.0 mm
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