The Okada White #2 Kurouchi Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san works within a cooperative of skilled craftsmen. Originally a blacksmith of gardening tools like sickles and shears, he brings a rugged, practical approach to kitchen knives. This 240mm gyuto has a true workhorse feel with a thicker spine and substantial weight, offering excellent power and stability for larger prep tasks.
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 favorite among users who enjoy maintaining their knives and want top-tier cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The longer blade length makes it ideal for slicing proteins, handling larger ingredients, and efficient push cutting during big prep sessions.
What Customers Are Saying: Customers appreciate the powerful, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easily it sharpens and how sharp it can get with minimal effort. The added length and weight provide great stability for larger prep work, while the kurouchi finish gives the knife 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: 242 mm
Total Length: 397 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm
Weight: 7.6 oz (216 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 favorite among users who enjoy maintaining their knives and want top-tier cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The longer blade length makes it ideal for slicing proteins, handling larger ingredients, and efficient push cutting during big prep sessions.
What Customers Are Saying: Customers appreciate the powerful, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easily it sharpens and how sharp it can get with minimal effort. The added length and weight provide great stability for larger prep work, while the kurouchi finish gives the knife 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.
