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Ogata san is one of the many knife makers of the Takefu Knife Village cooperative factory based in Echizen Japan and is a young guy that has recently finished his apprenticeship with Kamo san and is now making knives on his own. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges we recommend care when cutting and do not cut hard items like bones or frozen food or stalks and other hard items or else you can chip the knife. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi (It means "Hazy")
Handle: Red Sandal Wood Octagonal
Weight: 5.1 oz/ 146g
Blade Length: 170 mm
Overall Length: 310 mm
Spine Thickness at Heel: 2.0 mm
Blade Height at Heel: 49.5 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
first nakiri - a good one!Posted By: steve
Midway thru the height of the blade the grind starts. So the taper is very long and pronounced allowing easy glide thru of veggies of this VERY thin blade. The handle color and construction is EXCELLENT quality. Slightly heavier than expected with most the weight coming from the top area of the blade. Fit and finish is good with no sharp edges on spine and choil. This isn't a mirror polished blade. It is "brushed" stainless as the description depicts. If you move your fingernail across the grain of the brush you can feel the texture. If that is something you don't want then avoid this blade.
Midway thru the height of the blade the grind starts. So the taper is very long and pronounced allowing easy glide thru of veggies of this VERY thin blade. The handle color and construction is EXCELLENT quality. Slightly heavier than expected with most the weight coming from the top area of the blade. Fit and finish is good with no sharp edges on spine and choil. This isn't a mirror polished blade. It is "brushed" stainless as the description depicts. If you move your fingernail across the grain of the brush you can feel the texture. If that is something you don't want then avoid this blade.
Couldn't Get BetterPosted By: Osbaldo Garcia
Alright guys so I bought this not really expecting an above average performer (but I was hopeful) and wow was I blown away with the performance of this knife! OTB sharpness was OK but after a sharpening on some Naniwa Choseras and a leather strop that edge just FLYS through product!! It's held an insanely sharp edge for the better part of 2 weeks now as my line knife and I don't see myself putting it down yet. I thought my Yu Kurosaki was great but this Ogata punches way above its price range. Get it, do prep, be happy.
Alright guys so I bought this not really expecting an above average performer (but I was hopeful) and wow was I blown away with the performance of this knife! OTB sharpness was OK but after a sharpening on some Naniwa Choseras and a leather strop that edge just FLYS through product!! It's held an insanely sharp edge for the better part of 2 weeks now as my line knife and I don't see myself putting it down yet. I thought my Yu Kurosaki was great but this Ogata punches way above its price range. Get it, do prep, be happy.
