Professional-Grade Performance for Serious Chefs

The Inari Okami 208mm Chef Knife is the ultimate workhorse for professional kitchens and passionate home cooks. Featuring premium high-carbon steel with a stunning mirror-polish finish, this full-sized chef's knife delivers exceptional edge retention, precision, and durability for the most demanding culinary tasks.

Premium High-Carbon Steel Construction

• 208mm Blade Length: Full-sized professional chef's knife—the gold standard for versatility and efficiency in the kitchen
• High-Carbon Steel: Superior edge retention and sharpness compared to standard stainless steel, with 60+/-2 HRC hardness for exceptional durability
• Mirror-Polish Finish: Hand-polished to a reflective shine that resists corrosion and showcases premium craftsmanship
• 2.2mm Blade Thickness: Perfectly balanced for strength and precision—thick enough for durability, thin enough for delicate cuts
• Razor-Sharp Edge: Precision-ground to deliver effortless cutting performance straight from the box

Master Every Kitchen Task

The 208mm length is the professional standard for a reason—it's the most versatile size for serious cooking. This chef's knife excels at:

• Vegetables: Rock-chop herbs, dice onions, julienne carrots—the curved belly enables smooth rocking motion
• Proteins: Break down whole chickens, portion fish, slice roasts with surgical precision
• Heavy-Duty Tasks: Cut through dense squash, cabbage, and root vegetables with ease
• Fine Work: Mince garlic, brunoise shallots, chiffonade basil—precision when you need it
• Daily Prep: Your go-to knife for 95% of kitchen tasks

Premium Handle & Balance

Featuring a beautiful Mkuruti wood and decorative accent handle that provides exceptional grip and comfort during extended prep sessions. The carefully engineered balance point reduces hand fatigue and gives you complete control over every cut.

Built for Professional Use

With 60+/-2 HRC hardness, this knife maintains its razor-sharp edge significantly longer than standard kitchen knives. The high-carbon steel construction means you'll spend less time sharpening and more time cooking.

Care & Maintenance

• Hand wash immediately after use with mild soap and dry thoroughly to prevent oxidation
• Never use dishwasher—high-carbon steel requires hand care to maintain finish and edge
• Regular honing recommended; professional sharpening 2-3 times per year for home use
• Apply light coat of food-safe mineral oil if storing for extended periods
• Store in knife block, magnetic strip, or blade guard to protect the edge
• Use wooden or plastic cutting boards only.