Description & specifications
Okeya is a small forge located in Miki-City, Japan. Originally specialized more in forging 'Kogatana' knives, which are small handy multipurpose knives, but over recent years have started to move further into kitchen knives.
These knives are built in 3 layers with Gin-3 as core steel, surrounded by a stainless cladding. They are then finished with a beautiful tsuchime finish (hammer blow) on the top of the blade, which meets a nice wide bevel grind that tapers nicely, down towards the egg
Gin-3 can almost be called a stainless 'carbon steel' type. It has exactly 13% Chromium in it, which is the dividing line between stainless bearings and carbon steel bearings, i.e. they get many of the same properties as carbon steel, such as, for example, it is easy to grind and has a really good biting egg, but without it rusting.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series | Okay |
| Type |
Gyuto/Chef's knife |
|
|
Gin-3 & Stainless Cladding |
|
|
50/50 |
|
|
Octagonal (WA) Handle in Walnut |
|
|
Yes |
|
|
60-62 |
|
Specs (May vary slightly because the knife is handmade) |
Length: 210mm. Height: 44mm. Weight: 128g. Width out of the handle: 2mm. |
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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