(3)

Okeya Ginsan Gyuto 210mm - Ebony

$249.00 AUD

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

Ginsan Stainless Steel

Handle Material

Octagon Ebony

Bevel

Double Bevel

Maintenance Level

Medium

Edge Length

210mm

Overall Length

350mm

Spine Thickness

1.5mm @ Mid

Blade Height

45mm

Weight

127g

HRC

~61

An In depth look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

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.

Care Information

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. 

Introducing

Okeya

Knife maker Okeya crafts his blades in the town of Miki. Okeya-san's grandfather began making what's known in Japanese as "kogatana" — small, versatile knives designed for everyday tasks.

These days, Okeya-san produces chef's knives as well. Now in his mid-40s, he's recently been joined by his son at the workshop. Their ambition is to keep growing the business, which is why they're planning to add more kitchen knives to the lineup, including gyutos, santokus, and nakiris.

The blades are roll-forged and then lightly hammered before heat treatment, giving them their characteristic appearance. The Fujiwara family specializes in so-called ko-gatana knives (small single-bevel blades), so they tend to forge smaller pieces like ko deba and kaisaki knives. The father still focuses on those traditional styles, while Akihito Fujiwara (his son) has set up his own workshop next door, where he grinds and sharpens double-bevel knives.

Shop All Okeya