Click the links below for more information on each knife included

Okeya Ginsan Petty 150 mm 

Okeya Ginsan Bunka 165 mm 

Okeya Ginsan Gyuto 210 mm 

 

The Blacksmith

Okeya Hamono is located in Miki City where the grandfather of current owner Akihoto Fujiwara began production of what are known as “Kogatana” knives. These are small, multipurpose knives that look like a mini katana and were generally used for crafts, whittling and cutting paper. Nowadays, Fujiwara-san and his son focus their attention on double beveled blades.

The Knife

The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.

 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.