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Home | Japanese Kitchen Knives | Okada 240mm Gyuto Shirogami 2 Kurouchi Keyaki Handle

Okada 240mm Gyuto Shirogami 2 Kurouchi Keyaki Handle

€249,06
€249,06
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Hand-forged in Takefu, Japan, by 3rd-generation blacksmith and head of Okada Hamono, Masanobu Okada. 

Okada-san typically forges traditional Japanese garden tools as well as kitchen and craft knives. The no-fuss rustic finish hides the excellent heat treatment of Okada-san's blades, which are easy to sharpen and form a great edge with stones. 

These knives have a slight hollow or concavity forged into the blade face above the main bevel, making them a little less bulky than the thick spine would suggest. They feel comfortable in the hand, and the nearly symmetrical edge and spine have a smooth rolling geometry that offers great control at the tip. 

About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Total Length: 390mm
Edge Length: 241mm
Heel Height: 55mm
Spine Thickness: 4.04mm
Weight:
Orientation: Ambidextrous

Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material:

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Fine - Japanese Double Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
Sample product 2
9.99
Sample product 3
9.99
Sample product 4
9.99
Sample product 5
9.99
Sample product 6
9.99
Sample product 7
9.99
Sample product 8
9.99
Sample product 9
9.99
Sample product 10
9.99
Sample product 11
9.99
Sample product 12
9.99
Sample product 13
9.99
Sample product 14
9.99

Shirogami 2 (White Paper #2)

Carbon (C): 1.05–1.15%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 2 is a slightly lower|carbon variant (~1.05–1.15% C) offering better toughness and ease of sharpening. Common in Japanese kitchen knives, it reaches ~61–63 HRC and provides a clean, crisp edge. It’s reactive but widely loved for its balance between hardness and maintainability.

About Okada


Masanobu Okada is a third-generation blacksmith running Okada Hamono in Takefu, Japan. Okada-san hand-forges traditional Japanese garden tools, kitchen knives, and carving knives, and he also grinds everything himself, as is the tradition in Takefu.  Okada-san makes rustic-style knives and tools without a lot of outward fuss, but his forging and heat treatments are great, with an emphasis on sharpneability and edge formation over extreme hardness.