The Okada White #2 Damascus Takobiki 300mm is a unique and expressive knife from Okada-san, a skilled craftsman working at Echizen’s Takefu Knife Village. Known for thinking outside the box, Okada-san brings a creative approach to his work, producing knives that stand apart from traditional designs. Originally a blacksmith of farming and gardening tools such as sickles and shears, he now applies that same forging expertise to kitchen knives with impressive results.
This takobiki is unusual in that it is double-beveled, making it more versatile and easier to maintain than traditional single-bevel versions. In practice, it behaves more like a long sujihiki, excelling at slicing and carving proteins with minimal resistance. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The elegant curvature of the blade is achieved through traditional differential heat treatment using clay, similar to Japanese sword-making techniques, resulting in both beauty and performance.
What Customers Are Saying: Customers describe this knife as a stunning slicer with exceptional out-of-the-box sharpness and beautiful fit and finish. Many note that the combination of grind, steel, and weight creates an almost effortless slicing experience, requiring noticeably less effort than typical slicers. The unique design and performance make it a standout piece in any collection.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 283 mm
Total Length: 448 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 29 mm
Weight: 6.9 oz (198 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
This takobiki is unusual in that it is double-beveled, making it more versatile and easier to maintain than traditional single-bevel versions. In practice, it behaves more like a long sujihiki, excelling at slicing and carving proteins with minimal resistance. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The elegant curvature of the blade is achieved through traditional differential heat treatment using clay, similar to Japanese sword-making techniques, resulting in both beauty and performance.
What Customers Are Saying: Customers describe this knife as a stunning slicer with exceptional out-of-the-box sharpness and beautiful fit and finish. Many note that the combination of grind, steel, and weight creates an almost effortless slicing experience, requiring noticeably less effort than typical slicers. The unique design and performance make it a standout piece in any collection.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Stunning slicerPosted By: Mike Rupp
48 people found this review helpful
This is one of the neatest knives that I own. OOTB sharpness is excellent. The fit and finish is gorgeous. There's something between the grind, type of steel, weight of the blade, all together which makes slicing almost magical. Prior to this, I used a Victorinox slicer. That knife is incredibly sharp, but takes way more effort to slice.
48 people found this review helpful
This is one of the neatest knives that I own. OOTB sharpness is excellent. The fit and finish is gorgeous. There's something between the grind, type of steel, weight of the blade, all together which makes slicing almost magical. Prior to this, I used a Victorinox slicer. That knife is incredibly sharp, but takes way more effort to slice.
