Ogata SG2 Kasumi Gyuto 240mm

Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Now a master smith in his own right, Ogata-san has developed a devoted following among professional cooks and serious knife enthusiasts who recognize the quality of his grinds, his heat treatment, and his total commitment to cutting performance. The 240mm gyuto is where that commitment shows most clearly — a knife built for cooks who demand the best from every tool on their station.

This gyuto is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through the most demanding kitchen environments. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish with horizontal grind marks that hide the inevitable towel scratches of daily professional use. At 245mm with an impressive 54mm blade height this is a serious knife — the tall blade gives exceptional knuckle clearance, and the wide belly makes ingredient transfer from board to pan effortless. The 2mm spine keeps it thin and light despite the generous dimensions. The octagonal red sandalwood handle is beautifully fitted and comfortable through long service.

What Customers Are Saying:
Professional cooks using this knife daily in demanding kitchens call it a sleeper — a knife that punches so far above its price that it makes you question what you have been spending on other knives. The SG2 steel handles everything from squash to delicate produce without hesitation, and takes an edge up to 8k that still feels toothy and aggressive. The 54mm blade height earns consistent praise for the ingredient transfer and control it provides. This is not a fragile laser — it is a proper workhorse that happens to be stupendously thin behind the edge. Reviewers recommend it without reservation as one of the best values currently available in the Japanese knife market.

Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

• Blacksmith: Ogata-san
• Location: Echizen, Japan
• Workshop: Takefu Knife Village
• Construction: San Mai, Hammer Forged
• Edge Steel: SG2 Powdered Stainless Steel
• Cladding: Stainless Steel
• HRC: 62-63
• Finish: Kasumi (Hazy)
• Edge Grind: Even 50/50
• Handle: Octagonal Red Sandalwood
• Weight: 6.2 oz (178 g)
• Blade Length: 245 mm
• Total Length: 395 mm
• Spine Thickness at Heel: 2 mm
• Blade Height: 54 mm