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Okada White #2 BBQ Sword 300mm. Okada San calls this a curved knife which I thought was a little boring so I made up the name BBQ Sword instead. Made with White #2 carbon steel and shaped like a sword this knife will make short work of roasts, ribs and unsavory guests.
Blacksmith: Okada San
Location: Takefu Japan
Contruction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White #2
Weight: 6.9 oz
Blade Length: 308mm
Total Length: 457mm
Spine Thickness: 3.6mm
Blade Height: 47.7mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) the SwordPosted By: aporigine
2 people found this review helpful
This is one of the knives on the site that has held me in its thrall ever since i first read of it. There was one recently, so i pounced.
A view of the choil reveals a brilliant grind coming to just about a zero bevel. Ootb sharpness was outstanding. Having used this knife on a variety of raw and cooked beeves and the occasional unsuspecting potato, I can report that this is a slicer of the first order.
I have nit yet touched stone to this knife. A brief stropping (leather, 1 micron cbn) has raised edge acuity to Kung Fu Panda levels (look at it wrong it cut you) and while it will not drop through tough cuts like beef cheek, it slices them in a manner beyond acceptable .
So: a knife that is immense fun to use, has those “let me at it” attributes that go with well-done W2, and displays great finish at the price. The octagonal (yay!) handle is made of (?) white oak with a handsome dyed-hardwood ferrule.
I am not a newcomer to reactive steel, but this knife seems in a super category. My other white core/ reactive cladding knives will forgive 10 minutes’ delay in care, but this one, no. I have chosen not to force a patina, but a natural one has begun to develop. I am very pleased with this knife, and will complement it with a straight suji of 300 to 330 length when I find one thin enough.
2 people found this review helpful
This is one of the knives on the site that has held me in its thrall ever since i first read of it. There was one recently, so i pounced.
A view of the choil reveals a brilliant grind coming to just about a zero bevel. Ootb sharpness was outstanding. Having used this knife on a variety of raw and cooked beeves and the occasional unsuspecting potato, I can report that this is a slicer of the first order.
I have nit yet touched stone to this knife. A brief stropping (leather, 1 micron cbn) has raised edge acuity to Kung Fu Panda levels (look at it wrong it cut you) and while it will not drop through tough cuts like beef cheek, it slices them in a manner beyond acceptable .
So: a knife that is immense fun to use, has those “let me at it” attributes that go with well-done W2, and displays great finish at the price. The octagonal (yay!) handle is made of (?) white oak with a handsome dyed-hardwood ferrule.
I am not a newcomer to reactive steel, but this knife seems in a super category. My other white core/ reactive cladding knives will forgive 10 minutes’ delay in care, but this one, no. I have chosen not to force a patina, but a natural one has begun to develop. I am very pleased with this knife, and will complement it with a straight suji of 300 to 330 length when I find one thin enough.
