Kogatana are small Japanese utility knives, traditionally used for woodworking and fine detail cutting, and this 105mm yokote style version makes an equally good case for itself in the kitchen or around the house. Some owners even carry one as a pocket knife. The fitted sheath gives the whole package the look of a miniature samurai sword.
The blade is made from Hitachi Shirogami #2, or White #2, steel with an attractive pattern on the cladding, and Okeya, a father and son shop in Miki, Japan, builds it with the same care they put into their full sized kitchen knives. It is a versatile little tool that handles a wide variety of small cutting tasks with ease.
What Customers Are Saying: Owners describe this as an essential everyday carry for anyone who works in a kitchen, with one chef keeping it in a coat pocket for quick tasks. The Shirogami core shows clearly through the cladding, the edge runs dead straight, and the only thing mistaken for metal in photos is actually the black plastic ferrule.
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.
The blade is made from Hitachi Shirogami #2, or White #2, steel with an attractive pattern on the cladding, and Okeya, a father and son shop in Miki, Japan, builds it with the same care they put into their full sized kitchen knives. It is a versatile little tool that handles a wide variety of small cutting tasks with ease.
What Customers Are Saying: Owners describe this as an essential everyday carry for anyone who works in a kitchen, with one chef keeping it in a coat pocket for quick tasks. The Shirogami core shows clearly through the cladding, the edge runs dead straight, and the only thing mistaken for metal in photos is actually the black plastic ferrule.
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
- Location: Miki City, Japan
- Edge Steel: Shirogami #2 (White Paper Steel)
- Weight: 2.8 oz
- Cutting Blade Length: 53 mm
- Total Length: 206 mm
- Spine Thickness: 3 mm
- Blade Height: 23 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) OH YEAH FIRST REVIEW!Posted By: Noah Harrison - verified customer
10 people found this review helpful
Let me cut to the chase, if you're a chef then you need this. Period. I keep my in the arm pocket for pens and markers on my chef coat. This knife is amazing, there was a perfect amount of the Shirogami core exposed and the edge is dead straight. The black part that looks like metal in the pic is black plastic, but otherwise I cannot find a complaint, I'm so happy with Okeya-sans work here I will definitely be buying the unagi at some point.
10 people found this review helpful
Let me cut to the chase, if you're a chef then you need this. Period. I keep my in the arm pocket for pens and markers on my chef coat. This knife is amazing, there was a perfect amount of the Shirogami core exposed and the edge is dead straight. The black part that looks like metal in the pic is black plastic, but otherwise I cannot find a complaint, I'm so happy with Okeya-sans work here I will definitely be buying the unagi at some point.
