Ogata san is a young and highly skilled blacksmith working out of the Takefu Knife Village in Echizen, Japan. He trained under Shiro Kamo, one of the most respected smiths in the region, and that influence shows in his clean grinds and focus on cutting performance. His work reflects a modern approach grounded in traditional forging techniques, and his knives have quickly gained a strong following.
This petty knife features SG2 powdered stainless steel, a high-end alloy known for its fine grain structure, excellent edge retention, and ability to take a very sharp edge. The blade uses san mai construction with stainless cladding and a kasumi finish, meaning hazy, which gives the knife a refined and understated look. The grind is thin with a steep edge geometry, allowing it to move through food effortlessly. Combined with the lightweight, octagonal red sandalwood handle, the knife feels agile and precise, making it ideal for trimming, peeling, and detail work on the board.
Due to the thin edge and high hardness, this knife should be used with care. Avoid cutting hard items like bones, frozen foods, or dense stalks, as the edge can chip under stress. For maintenance, simply wash with warm water, towel dry thoroughly, and store in a dry place. The stainless construction keeps upkeep easy while still delivering high performance. Each knife is made by hand so measurements may vary.Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 2.7 oz (76 g)
Blade Length: 138 mm
Total Length: 265 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm
This petty knife features SG2 powdered stainless steel, a high-end alloy known for its fine grain structure, excellent edge retention, and ability to take a very sharp edge. The blade uses san mai construction with stainless cladding and a kasumi finish, meaning hazy, which gives the knife a refined and understated look. The grind is thin with a steep edge geometry, allowing it to move through food effortlessly. Combined with the lightweight, octagonal red sandalwood handle, the knife feels agile and precise, making it ideal for trimming, peeling, and detail work on the board.
Due to the thin edge and high hardness, this knife should be used with care. Avoid cutting hard items like bones, frozen foods, or dense stalks, as the edge can chip under stress. For maintenance, simply wash with warm water, towel dry thoroughly, and store in a dry place. The stainless construction keeps upkeep easy while still delivering high performance. Each knife is made by hand so measurements may vary.
