What Sakoda-san produces is the result of doing nearly everything by hand - a choice that limits how many knives he can make and ensures that each one receives the kind of individual attention that most production processes cannot give. He works from Tosa in Kochi Prefecture, hand-grinds his blade geometry with a file, and sharpens through four stones before finishing on a natural stone. The gyuto (Japan's all-purpose chef knife) at 210mm is the format that puts all of that work in its best context - a knife that has to handle proteins, vegetables, aromatics, and everything in between, where edge quality, grind geometry, and balance all contribute to how the knife actually performs in extended use.
The core steel is Shirogami #2 (White #2), one of the purest carbon steels in Japanese production - a high-carbon alloy with a fine grain that takes an extremely sharp edge and responds to quality stones with an edge refinement that more complex steels cannot replicate. The stainless cladding is finished with kurouchi (black finish, as-forged surface) on the upper half of the blade and a migaki (polished) surface on the lower half toward the edge - the polished lower section aids food release during slicing and makes the construction of the blade clearly visible, while the dark upper half gives the knife a strong visual contrast and provides additional protection for the spine area. At 219mm blade length with 48mm height and 182g, the knife is substantial but well-balanced. The walnut octagonal handle with ebony ferrule is clean and well-proportioned. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.
The core steel is Shirogami #2 (White #2), one of the purest carbon steels in Japanese production - a high-carbon alloy with a fine grain that takes an extremely sharp edge and responds to quality stones with an edge refinement that more complex steels cannot replicate. The stainless cladding is finished with kurouchi (black finish, as-forged surface) on the upper half of the blade and a migaki (polished) surface on the lower half toward the edge - the polished lower section aids food release during slicing and makes the construction of the blade clearly visible, while the dark upper half gives the knife a strong visual contrast and provides additional protection for the spine area. At 219mm blade length with 48mm height and 182g, the knife is substantial but well-balanced. The walnut octagonal handle with ebony ferrule is clean and well-proportioned. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.
- Blacksmith: Sakoda San
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Shirogami #2 (White #2)
- Cladding: Stainless, Kurouchi (Upper) and Migaki (Lower)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Ebony
- Weight: 6.4 oz (182g)
- Blade Length: 219mm
- Total Length: 370mm
- Spine Thickness at Base: 4mm
- Blade Height: 48mm
