Santoku 165 burnt oak Akihito Fujiwara

Production: Japan, Miki
Brand: Okeya Hamonois - Akihito Fujiwara
Model: Santoku
Total length: 305 mm
Blade length: 165 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 Miki City, Hyogo Prefecture. Initially specializing in the production of 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's craft legacy 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 is among the so-called "blue steels," meaning it contains small amounts of chrome 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. Thus, many knife enthusiasts rate Aogami Super as one of the best high-carbon steels in the world.
Kurouchi is a surface finish that arises as a byproduct of knife forging, also known as blacksmith scale. It is an oxide coating that forms on iron heated to higher temperatures. Kurouchi slowly wears away with use, especially in areas where the knife is used most and where it is touched the most. It is a great choice for people who want to see their knife age over time and like knives with character. Kurouchi also provides a moisture barrier that can help slow down and prevent rust formation on the knife. The handle is made from charred oak wood in the typical octagonal shape.

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 apply oil to both the blade and the handle. Avoid the dishwasher, which can damage the edge. Steel with a higher carbon content offers greater sharpness, easier sharpening, but requires more care than stainless steel. The knife needs to be oiled continuously, ideally even before the 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 knives on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. Use a quality cutting board. Store the knives in a dry place to prevent steel oxidation. Do not use it for cutting or chopping frozen products or bones. The blade may chip or break.