Santoku 165 Akihito Fujiwara

Manufacture: Japan, Miki
Brand: Okeya Hamonois - Akihito Fujiwara
Model: Santoku
Total length: 305 mm
Blade length: 165 mm
Blade finish: Kurouchi
Blade type: double-sided ground
Steel: Aogami Blue Super
Hardness: 64 HRC

Okeya is a Japanese family knife brand with a tradition dating back to 1927, founded in the city of Miki in Hyōgo Prefecture. Initially specializing in the production of small traditional knives (kogatana), under the leadership of fourth-generation smith Akihito Fujiwara, it expanded its range to include high-quality kitchen knives. Fujiwara continues the legacy of family craft with an emphasis on precise hand production and modern design. The brand combines traditional techniques with advanced materials, offering knives made of stainless steels such as Ginsan or VG‑10 and premium models of Damascus steel.

JP Okeya Co., Ltd., Miki City, Hyogo Prefecture CZ Tokyo Tools s.r.o., Slovinská 652/19, Praha 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, which allows for 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 finish that arises as a by-product of forging a knife, also known as blacksmith scale. It is an oxide coating that forms on iron heated to a higher temperature. Kurouchi wears off slowly with use, especially in areas where the knife is most used and touched most. It is therefore a great choice for people who want to see how their knife ages over time and like knives with character. Kurouchi also provides a barrier against moisture, which can help slow down and prevent rust formation on the knife.
The handle is made of walnut wood.

Note: Delivered in original decorated packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe with a dry cloth. Regularly oil both the blade and handle. Avoid the dishwasher, which can cause damage to the blade. Steel with a higher carbon content offers higher sharpness, easier sharpening, but requires more care compared to stainless steel. The knife needs continuous oiling, 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 oil. Regularly sharpen knives on a sharpening stone, but remember that Japanese knives have a different angle of edge and therefore require special and finer sharpening stones. Use a quality cutting board. Store knives in a dry place to prevent the oxidation of the steel. Do not use for cutting or chopping frozen products or bones. The blade might chip or break.