This western handle santoku from Okeya is the version of the Blue #2 line built for cooks who prefer a full western grip over a Japanese octagonal handle, with the same Aogami #2 core and nashiji stainless cladding underneath.
The core is Blue #2, a Hitachi carbon steel that takes a fine edge and keeps it well, wrapped in a textured stainless cladding with a nashiji finish for food release. The walnut western handle is simple and durable, the kind of thing you would find in a Japanese cutlery shop alongside the same knife in an octagonal handle, and the hand engraved kanji on the blade face carries the same traditional character found across the Okeya line. At 160mm with a 46mm blade height it covers the same versatile santoku territory as its sibling, just with a different grip.
What Customers Are Saying: Reviewers call this a great blade for the price. One is a long term carbon steel fan who praises how easily it takes and holds an ultra fine edge, while the other focuses on the edge retention and comfortable feel in hand, calling it an excellent everyday kitchen tool.
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 Blue #2, a Hitachi carbon steel that takes a fine edge and keeps it well, wrapped in a textured stainless cladding with a nashiji finish for food release. The walnut western handle is simple and durable, the kind of thing you would find in a Japanese cutlery shop alongside the same knife in an octagonal handle, and the hand engraved kanji on the blade face carries the same traditional character found across the Okeya line. At 160mm with a 46mm blade height it covers the same versatile santoku territory as its sibling, just with a different grip.
What Customers Are Saying: Reviewers call this a great blade for the price. One is a long term carbon steel fan who praises how easily it takes and holds an ultra fine edge, while the other focuses on the edge retention and comfortable feel in hand, calling it an excellent everyday kitchen tool.
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.
- Brand: Okeya
- Blacksmith: Aki Fujiwara
- Location: Miki City, Japan
- Core Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Stainless
- Finish: Nashiji
- Engraving: Hand Engraved
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Wood Type: Walnut
- Weight: 4.0 oz (116 g)
- Blade Length: 167 mm
- Total Length: 294 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
2 review(s) 
