Okeya Ginsan Gyuto 210mm - Ebony
Okeya Ginsan Gyuto 210mm - Ebony
Okeya Ginsan Gyuto 210mm - Ebony
Okeya Ginsan Gyuto 210mm - Ebony
Okeya Ginsan Gyuto 210mm - Ebony
Okeya Ginsan Gyuto 210mm - Ebony
Okeya Ginsan Gyuto 210mm - Ebony
★★★★★ ★★★★★ 5.0 3 reviews

Okeya Ginsan Gyuto 210mm - Ebony

$213.00
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Okeya Ginsan Gyuto 210mm - Ebony
$213.00
★★★★★ ★★★★★ 5.0 (3)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Stainless Steel
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Demanding
5 / 5
How to care for this steel
Style
Gyuto
Blade Material
Ginsan Stainless Steel
Handle Material
Octagon Ebony
Bevel
Double Bevel
Edge Length
210mm
Overall Length
350mm
Spine Thickness Heel/Mid
1.5mm @ Mid
Blade Height @ Heel
45mm
gWeight
127g

An In Depth Look

Blade Type
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
Steel Type Read

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
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Okeya

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.
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Customer Reviews

5.0
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Customer Reviews

Based on 3 reviews
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Y
Yongwoon Kim
It is one of best knife in my collection

It make me really excited every time

B
Blake Widdicombe
Good knife

Well performing knife with great aesthetics.

S
Shane Barry
Knife

Sexiest knife ive have the pleasure of owning