Honesuki 150 Akihito Fujiwara

Production: Japan, Miki
Brand: Okeya Hamono - Akihito Fujiwara
Model: Honesuki
Blade Length: 150 mm
Blade 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 the city of Miki in Hyōgo Prefecture. Originally specialized in producing small traditional knives (kogatana), under the leadership of fourth-generation blacksmith Akihito Fujiwara, it expanded its range to include high-quality kitchen knives. Fujiwara continues the family craft legacy with a focus on precise handcrafting and modern design. The brand combines traditional techniques with advanced materials, offering knives made from stainless steels such as Ginsan or VG-10 and premium models made 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 is among the so-called "blue steels," meaning it contains small amounts of chromium and molybdenum, and high amounts of carbon and tungsten. It has a very fine structure, allowing it to create a very sharp and durable edge, but it is also capable of achieving 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 blade finish that arises as a byproduct of knife forging, also known as forge scale. It is an oxide coating that forms on iron when heated to a higher temperature. Kurouchi wears off slowly with use, especially in areas where the knife is most used and most frequently touched. It is a great choice for people who like to see their knife age over time and appreciate knives with character. Kurouchi also provides a moisture barrier that can help slow down and prevent rusting on the knife.
The handle is made from walnut wood.

Note: Delivered in original decorative packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe with a dry cloth. Regularly apply oil to both the blade and handle. Avoid using the dishwasher, which can damage the edge. Steel with a higher carbon content offers higher sharpness, easier sharpening, but requires more care compared to stainless steel. It is essential to oil the knife regularly, preferably before first use. Keep a carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil. Regularly sharpen knives on a whetstone, but remember that Japanese knives have a different edge angle, requiring special and finer sharpening stones. Use a quality cutting board. Store knives in a dry place to prevent oxidation of the steel. Do not use for cutting or chopping frozen products or bones. The blade can chip or break.