Mr. Sakoda is a newer blacksmith working with Chef Knives To Go, based in the Tosa region of Japan, located a few hours southeast of Osaka. He focuses on crafting straightforward, no-nonsense Japanese knives that emphasize performance, balance, and careful handwork rather than flash. His work includes traditional kataba and gyuto styles rooted in practical use.
Each blade is forged with a Shirogami #2 (White #2) carbon steel core, prized for its purity, sharpness, and ease of sharpening, and clad in stainless steel to reduce maintenance. Sakoda-san performs nearly every step of the process by hand, including meticulous hand-grinding with a file to refine the blade geometry before final sharpening.
Sharpening is done using a progression of four different stones, with the final edge finished on a natural stone to produce exceptional sharpness and edge feel. This labor-intensive approach limits production, but results in knives that feel deliberate, precise, and thoughtfully made.
This is an honest, hand-crafted knife from a small-scale maker, well suited for users who appreciate traditional materials, clean geometry, and the character that comes from true hands-on craftsmanship.
Care Instructions: This knife has a carbon steel edge. Wipe clean and dry immediately after use. Do not leave wet or store in a damp environment. Light oiling is recommended for long-term storage.
Blacksmith: Sakoda-san Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White #2) Cladding: Stainless, Kurouchi / Migaki (Polished) Edge Grind: Even Weight: 3.3 oz (96 g) Edge Length: 152 mm Total Length: 278 mm Spine Thickness at Base: 4 mm Blade Height: 31 mm Handle: Walnut, Octagonal Ferrule: Ebony
Each blade is forged with a Shirogami #2 (White #2) carbon steel core, prized for its purity, sharpness, and ease of sharpening, and clad in stainless steel to reduce maintenance. Sakoda-san performs nearly every step of the process by hand, including meticulous hand-grinding with a file to refine the blade geometry before final sharpening.
Sharpening is done using a progression of four different stones, with the final edge finished on a natural stone to produce exceptional sharpness and edge feel. This labor-intensive approach limits production, but results in knives that feel deliberate, precise, and thoughtfully made.
This is an honest, hand-crafted knife from a small-scale maker, well suited for users who appreciate traditional materials, clean geometry, and the character that comes from true hands-on craftsmanship.
Care Instructions: This knife has a carbon steel edge. Wipe clean and dry immediately after use. Do not leave wet or store in a damp environment. Light oiling is recommended for long-term storage.
