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€ 229.00
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This Sujihiki (Japanese meat knife) is ideal for slicing meat and sashimi. The long, thin blade cuts the finest slices in one smooth motion.

  • Ginsan G3 stainless steel
  • 61 HRC Rockwell
  • Solid walnut handle with a head of pakka wood
  • Special hammered patrron
  • Forged by Akihito Fujiwara

Okeya Hamonois

a knife forge in Miki City Japan where a father and son make knives together. The father specializes in Kogatanas, which are small multi-purpose knives. Since he got his son involved in the forge, they also started making kitchen knives. These knives stand out mainly because of the unique pattern on the blade. This effect is created by working the blade with a unique hammer.

Ginsan 3 steel

The blade is made of Ginsan 3 (also known as Gingami) steel. This is a stainless steel that is easy to sharpen.

Walnut handle

The knife has a handle of walnut wood with a head of black pakka wood at the end. The handle is a bit thicker, making it suitable for people with large hands.

The Okeya knives are not only special in design, they are also competitively priced, making them highly recommended for the cook looking for an affordable Japanese knife.

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Specification

Product Details
Type Knife
Category Knives
Series Kazoku Ginsan
Weight 118 grams
Details Blade
Steel Type Stainless steel
Type of knife Sujihiki
Steel grade Ginsan 3
Hardness(Rockwell HRC) 61
Blade height 33 mm
Blade finish Tsuchime
Origin of steel Japanese
Blade length 240 mm
Total length 390 mm
Blade Thickness (heel) 2 mm
Blade Thickness (centre) 2 mm
Blade Thickness (1cm from tip) 0.8 mm
Sharpening Double Bevel
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Details Handle
Handle Type Japanese (Wa)
Handle Material Walnut
Handle length 135 mm
Right or Left Handed Left- and Right-handed
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