Santoku means three virtues, a reference to the three tasks this shape handles well: slicing, dicing, and mincing. At 166mm with a 46mm blade height, this one sits squarely in the middle of popular santoku dimensions, and Okeya builds it with the same Blue #2 core found across their kitchen knife line.
The core is Aogami #2, or Blue #2, developed by Hitachi and respected for taking a very sharp edge while remaining easy to sharpen at home. The stainless cladding carries a nashiji finish that aids food release and adds visual interest, and hand chiseled kanji on the blade face gives it a traditional character. The edge is ground evenly on both sides, practical for right and left handed users, and the oak octagonal handle with a burnt finish completes a knife that is as comfortable for a beginner as it is for someone who knows exactly what they want out of a santoku.
What Customers Are Saying: Both reviewers give this knife five stars. One calls it flawless and describes it as feeling like an extension of the hand, with well balanced weight and a blade they reach for on everything except large butchery. The other is a returning Okeya buyer who praises the line for beautiful cladding, great balance, and an edge that holds up well over time.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
The core is Aogami #2, or Blue #2, developed by Hitachi and respected for taking a very sharp edge while remaining easy to sharpen at home. The stainless cladding carries a nashiji finish that aids food release and adds visual interest, and hand chiseled kanji on the blade face gives it a traditional character. The edge is ground evenly on both sides, practical for right and left handed users, and the oak octagonal handle with a burnt finish completes a knife that is as comfortable for a beginner as it is for someone who knows exactly what they want out of a santoku.
What Customers Are Saying: Both reviewers give this knife five stars. One calls it flawless and describes it as feeling like an extension of the hand, with well balanced weight and a blade they reach for on everything except large butchery. The other is a returning Okeya buyer who praises the line for beautiful cladding, great balance, and an edge that holds up well over time.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
- Blacksmith: Aki Fujiwara
- Brand: Okeya
- Location: Miki City, Japan
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Stainless
- Finish: Tsuchime
- Edge Grind: Double Bevel, Even
- Handle: Oak Octagonal, Burnt Finish
- Weight: 4.6 oz (130 g)
- Blade Length: 166 mm
- Total Length: 306 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Okeya Knives FlawlessPosted By: Graeham Henderson - verified customer
27 people found this review helpful
Couldn't love this knife any more! Beautifully crafted, a precision piece that simply feels like an extension of ones own hand. The weight is balanced, the blade is remarkable, I use this knife for all of my work that isn't large butchery. Excellent.
27 people found this review helpful
Couldn't love this knife any more! Beautifully crafted, a precision piece that simply feels like an extension of ones own hand. The weight is balanced, the blade is remarkable, I use this knife for all of my work that isn't large butchery. Excellent.
