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Okeya Ginsan Gyuto 210mm

$166.00 USD

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 350mm
Weight: 127g
Blade Height @ Heel: 45mm
Bevel: Double Bevel
Spine Thickness @ Mid: 1.5mm
Blade Material: Ginsan Stainless Steel
Handle Material: Octagon Walnut
HRC: ~61

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Okeya

Okeya knives are crafted by a Father and Son team in Miki City, Hyogo. The Ginsan (Silver 3, GIN3) Stainless Steel series of knives are incredible value for money, perhaps the best we offer. All stainless, with a unique Tsuchime (hammered) finish, they are hardened to HRC61 and hold a great edge without being brittle, whilst being very light and nimble. The grinds are thin behind the edge but come to have a 2mm thick spine.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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Customer Reviews

Based on 8 reviews
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k
kaafi pradana

Okeya Ginsan Gyuto 210mm

A
Anonymous
Okeya Ginsan Gyuto 210mm

Don't mean to sound harsh as I realise this isn't a Shigefusa but the knife had a slight warp to one side. Easily fixed but an initial disappointment.
On the plus side this knife cuts well out of the box & a few strokes on a 5k stone turned it into a laser. You can believe the advertising that this performs like Hitachi Blue. I don't know when the law of diminishing returns kicks in but I'll take it to some finer grits just for fun. Tear free onion chopping is a good sharpness indicator & this knife does that easily. Of course being stainless makes this knife a maintenance free dream & I like that the tang entry into the handle is sealed. Happy to give this knife 5 stars. I can see my carbon knives getting a lot less use in the future.

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Anonymous
Good quality

First Japanese knife I've bought. So Light and well balanced for the size. A good quality knife with a comfortable handle and very sharp blade. Definitely worth the price would recommend

J
James

Beautiful knife, razor sharp out of box, accidently hit the blade on a cast iron pan and the pan came off second best!

A
Andy
The Perfect First

First Japanese knife and what a knife. It's unique, super sharp out the box, rust resistant and shipping was super fast.

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