The Okada White #2 Kurouchi Santoku 170mm 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 santoku has a solid, workhorse feel with a thicker spine and durable grind, offering stability and confident cutting in a compact, easy-to-handle size.
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 excellent cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The santoku profile excels at vegetables, boneless proteins, and general prep work, making it a great all-purpose knife for home kitchens.
What Customers Are Saying: Customers appreciate the compact size combined with a solid, workhorse feel. The White #2 steel sharpens quickly and takes a very keen edge, while the shorter blade offers excellent control for everyday prep. Many also enjoy the traditional kurouchi finish and the handmade character of the knife.
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: 170 mm
Total Length: 315 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Weight: 5.2 oz (148 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 excellent cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The santoku profile excels at vegetables, boneless proteins, and general prep work, making it a great all-purpose knife for home kitchens.
What Customers Are Saying: Customers appreciate the compact size combined with a solid, workhorse feel. The White #2 steel sharpens quickly and takes a very keen edge, while the shorter blade offers excellent control for everyday prep. Many also enjoy the traditional kurouchi finish and the handmade character of the knife.
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.
