The Okada White #2 Damascus BBQ Sword 300mm is one of the most unique knives we carry. Okada-san originally called it a “curved knife,” but we thought BBQ Sword fit it a little better. Hand-forged in Echizen at the Takefu Knife Village, this blade reflects Okada-san’s background as a blacksmith of gardening tools, combined with his creative approach to kitchen knives. The long, sweeping profile and sword-like shape make it a standout both visually and in use.
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 reactive Damascus, giving the blade a striking layered appearance. The long, curved profile excels at slicing roasts, brisket, ribs, and large cuts of meat with smooth, efficient strokes. This knife is ground very thin behind the edge for high performance, so it cuts with minimal effort. Both the core and cladding are reactive and will develop a patina quickly, so the knife should be washed and dried promptly after use.
What Customers Are Saying: Customers describe this knife as incredibly sharp out of the box with a very thin, high-performance grind. Many report that it slices meat with ease and feels “almost magical” in use, requiring less effort than typical slicers. The fit and finish are excellent for the price, and the knife is especially fun to use. Some note that the blade is highly reactive and benefits from careful drying and maintenance after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it immediately 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: Takefu, 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: 298 mm
Total Length: 443 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Weight: 5.6 oz (159 g)
Handle: Octagonal Keyaki Wood
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 reactive Damascus, giving the blade a striking layered appearance. The long, curved profile excels at slicing roasts, brisket, ribs, and large cuts of meat with smooth, efficient strokes. This knife is ground very thin behind the edge for high performance, so it cuts with minimal effort. Both the core and cladding are reactive and will develop a patina quickly, so the knife should be washed and dried promptly after use.
What Customers Are Saying: Customers describe this knife as incredibly sharp out of the box with a very thin, high-performance grind. Many report that it slices meat with ease and feels “almost magical” in use, requiring less effort than typical slicers. The fit and finish are excellent for the price, and the knife is especially fun to use. Some note that the blade is highly reactive and benefits from careful drying and maintenance after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it immediately 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) the SwordPosted By: aporigine
50 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.
50 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.
