Gyuto 210 Akihito Fujiwara

Production: Japan, Miki
Brand: Okeya Hamonois - Akihito Fujiwara
Model: Gyuto
Total Length: 350 mm
Blade Length: 210 mm
Blade Surface Finish: Kurouchi
Blade Type: double-edged
Steel: Aogami Blue Super
Hardness: 64 HRC

Okeya is a Japanese family knife brand with a tradition dating back to 1927, when it was founded in Miki City, Hyogo Prefecture. Initially specialized in making small traditional knives (kogatana), under the leadership of fourth-generation blacksmith Akihito Fujiwara, it expanded its range to high-quality kitchen knives. Fujiwara continues the legacy of the family craft with an emphasis on precise handmade production and modern design. The brand combines traditional techniques with advanced materials, offering knives from stainless steels like Ginsan or VG‑10 and premium models from Damascus steel.

JP Okeya Co., Ltd., Miki City, Hyogo Prefecture CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

Aogami-Super is one of the best Japanese carbon steels. Aogami Super belongs to the so-called "blue steels", which means it contains small amounts of chromium and molybdenum and high amounts of carbon and tungsten. It has a very fine structure, allowing the creation of a very sharp and durable edge, but it can also achieve high hardness without being brittle. Therefore, many knife enthusiasts rate Aogami Super as one of the best high-carbon steels in the world. Kurouchi is a surface finish that results as a by-product of forging the knife, also known as blacksmith's scale. It's an oxide coating that forms on iron heated to high temperatures. Kurouchi wears down slowly with use, especially in places where the knife is used most and touched most often. It is therefore a great choice for people who want to see how their knife ages over time and who like knives with character. Kurouchi also provides a barrier against moisture, which can help to slow down and prevent rust formation on the knife.
The handle is made of walnut wood.

Note: Supplied in original decorated packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Handwash the knives. Wipe them with a dry cloth. Regularly coat them with oil on both the blade and handle. Avoid using a dishwasher, as it can damage the edge. Steel with a higher carbon content offers greater sharpness, easier sharpening, but requires more care compared to stainless steel. The knife needs to be oiled regularly, preferably even before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia. Regularly sharpen the knives on a sharpening stone, but remember that Japanese knives have a different edge angle and therefore require a special and finer sharpening stone. Use a quality cutting board. Store knives in a dry place to prevent steel oxidation. Do not use to cut or chop frozen products or bones. The blade may chip or break.