The process behind a Sakoda knife is not common in modern Japanese blade production. Sakoda-san works from Tosa in Kochi Prefecture and does nearly every step by hand, including grinding the blade geometry with a file before sharpening through four different stones and finishing on a natural stone. The result is a degree of edge refinement that is difficult to achieve mechanically, and a production volume limited enough that these knives feel like what they are: individual, considered objects rather than units from a line. The nakiri (Japan's dedicated vegetable knife) in White #2 is one of the most natural formats for this approach - a flat-profiled knife where the quality of the grind and the edge finish make an immediate, tangible difference to how the knife performs at the board.
Shirogami #2 (White #2) carbon steel has a reputation built on purity and sharpening response. It is a high-carbon alloy with a fine grain structure that takes an extremely keen edge and rewards quality stones with a refinement that few other steels match. The stainless cladding runs kurouchi (black finish, as-forged surface) across the upper half of the blade and transitions to a migaki (polished) finish on the lower half toward the edge - a two-tone finish that aids food release along the blade road while the darker upper cladding adds a layer of surface protection. At 163mm with 53mm blade height and 184g, this nakiri has good presence and weight on the board - not a laser, but a substantial working knife that the 4mm spine keeps stiff and planted through dense vegetables. The walnut octagonal handle with ebony ferrule is well-matched to the character of the blade. 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.
Shirogami #2 (White #2) carbon steel has a reputation built on purity and sharpening response. It is a high-carbon alloy with a fine grain structure that takes an extremely keen edge and rewards quality stones with a refinement that few other steels match. The stainless cladding runs kurouchi (black finish, as-forged surface) across the upper half of the blade and transitions to a migaki (polished) finish on the lower half toward the edge - a two-tone finish that aids food release along the blade road while the darker upper cladding adds a layer of surface protection. At 163mm with 53mm blade height and 184g, this nakiri has good presence and weight on the board - not a laser, but a substantial working knife that the 4mm spine keeps stiff and planted through dense vegetables. The walnut octagonal handle with ebony ferrule is well-matched to the character of the blade. 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: 6.5 oz (184g)
- Blade Length: 163mm
- Total Length: 318mm
- Spine Thickness at Base: 4mm
- Blade Height: 53mm
