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, and one of the most sought-after smiths we carry. His attention to detail, precise grinds, and meticulous heat treatment reflect everything that training instilled in him. Ogata-san is one of the most exciting young blacksmiths working in Japan today, and these knives are still early in what promises to be a long and remarkable career.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. The 180mm version brings a generous 184mm blade length and 50mm blade height to that versatility, giving it the presence and knuckle clearance that makes it feel equally at home in professional and home kitchens. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals knives at significantly higher price points. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish that is as beautiful as it is functional. The octagonal red sandalwood handle has a custom appearance and feel, light and perfectly balanced in hand.
What Customers Are Saying:
The first customer to review this knife bought it immediately on discovering it in the New Arrivals section — and went back the same day to order the nakiri. The kasumi finish is described as beautiful, the overall fit and finish as flawless, and the out-of-the-box sharpness as excellent with superb food release right from the start. The SG2 steel sharpens easily and holds a very sharp edge in the hands of a non-professional sharpener. The advice from that first reviewer: grab one now before word gets out.
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.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. The 180mm version brings a generous 184mm blade length and 50mm blade height to that versatility, giving it the presence and knuckle clearance that makes it feel equally at home in professional and home kitchens. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals knives at significantly higher price points. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish that is as beautiful as it is functional. The octagonal red sandalwood handle has a custom appearance and feel, light and perfectly balanced in hand.
What Customers Are Saying:
The first customer to review this knife bought it immediately on discovering it in the New Arrivals section — and went back the same day to order the nakiri. The kasumi finish is described as beautiful, the overall fit and finish as flawless, and the out-of-the-box sharpness as excellent with superb food release right from the start. The SG2 steel sharpens easily and holds a very sharp edge in the hands of a non-professional sharpener. The advice from that first reviewer: grab one now before word gets out.
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: 5.0 oz (144 g)
- Blade Length: 184 mm
- Total Length: 325 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) The perfect knife.....!!Posted By: Kevin Grosso
45 people found this review helpful
I just discovered these knives under "new arrivals" and immediately purchased the 180mm santoku. The Kasumi finish is beautiful. Overall fit and finish is flawless. The handle has custom appearance and feel. This knife is light and nimble and balances perfectly. I just received the knife yesterday and had to try it out immediately. It was extremely sharp out of the box and food release was excellent. I have purchased quite a few knives from Mark in the past and this knife is without a doubt one of my favorites. I am not a professional sharpener, but I have found SG2 stainless steel to sharpen easily and hold a very sharp edge. In my opinion this knife is very reasonably priced for the high level of craftmanship it embodies. I have already purchased the 170mm nakiri to add to my collection. Ogata-san has a bright future ahead of him. His attention to detail is incredible. I would urge anyone who may be interested in one of Ogata-san's knives to grab one now. Once word gets out about these knives they may be hard to find.
45 people found this review helpful
I just discovered these knives under "new arrivals" and immediately purchased the 180mm santoku. The Kasumi finish is beautiful. Overall fit and finish is flawless. The handle has custom appearance and feel. This knife is light and nimble and balances perfectly. I just received the knife yesterday and had to try it out immediately. It was extremely sharp out of the box and food release was excellent. I have purchased quite a few knives from Mark in the past and this knife is without a doubt one of my favorites. I am not a professional sharpener, but I have found SG2 stainless steel to sharpen easily and hold a very sharp edge. In my opinion this knife is very reasonably priced for the high level of craftmanship it embodies. I have already purchased the 170mm nakiri to add to my collection. Ogata-san has a bright future ahead of him. His attention to detail is incredible. I would urge anyone who may be interested in one of Ogata-san's knives to grab one now. Once word gets out about these knives they may be hard to find.
