The Okada White #2 Kurouchi Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This gyuto has a true workhorse feel with a thicker spine and solid grind, offering excellent stability and confident cutting on the board.
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’s a great choice for users who enjoy maintaining their knives and want top-tier sharpness. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The 210mm size is versatile and well suited for everyday prep, from vegetables to proteins.
What Customers Are Saying: Users appreciate the solid, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easy it is to sharpen and how sharp it can get with minimal effort. The knife’s weight and grind give it a confident feel on the board, while the kurouchi finish adds a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. 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
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 210 mm
Total Length: 366 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm
Weight: 6.3 oz (179 g)
Handle: Keyaki Octagonal with Brown Ferrule
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’s a great choice for users who enjoy maintaining their knives and want top-tier sharpness. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The 210mm size is versatile and well suited for everyday prep, from vegetables to proteins.
What Customers Are Saying: Users appreciate the solid, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easy it is to sharpen and how sharp it can get with minimal effort. The knife’s weight and grind give it a confident feel on the board, while the kurouchi finish adds a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. 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) Unbelievable Craftsmanship , April 22, 2026Posted By: James E
I own a ton of Japanese knives and this knife stands out above all of them. The craftsmanship is unlike any other. The balance is perfect for me. It can be considered a heavier knife but when used it feels like a feather. If you're looking for a gyuto then I strongly suggest this knife
I own a ton of Japanese knives and this knife stands out above all of them. The craftsmanship is unlike any other. The balance is perfect for me. It can be considered a heavier knife but when used it feels like a feather. If you're looking for a gyuto then I strongly suggest this knife
