Sakoda-san works from the Tosa region of Kochi Prefecture, a few hours south and east of Osaka on the island of Shikoku - a part of Japan with its own deep tradition of blade making, particularly in agricultural and hunting tools. He is a newer blacksmith working with CKTG, and what sets him apart immediately is his process. Where most production knives are machine-ground and sharpened in batches, Sakoda-san hand-grinds his blades with a file before sharpening through a progression of four different stones, finishing the final edge on a natural stone. That level of hands-on refinement limits how many knives he can produce, but it results in an edge feel that is noticeably different from machine-finished work.
The Shirogami #2 (White #2) petty is built on a White steel core that is among the purest carbon steels in Japanese knife production - a high-carbon alloy with an extremely fine grain structure that allows it to take an exceptionally sharp edge and respond to quality stones with a refinement that more complex alloy steels cannot match. The core is clad san-mai in stainless steel, with kurouchi (black finish, as-forged surface) on the upper half of the cladding and a migaki (polished) finish on the lower half toward the edge - a two-tone combination that is visually distinctive and practical, with the polished lower section aiding food release and the kurouchi upper area providing additional surface protection. At 152mm and 96g with a 4mm spine, this petty is more substantial than a typical petty profile - closer to a compact all-purpose knife than a purely fine-work tool. The walnut octagonal handle with ebony ferrule is well-proportioned and comfortable. 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 Shirogami #2 (White #2) petty is built on a White steel core that is among the purest carbon steels in Japanese knife production - a high-carbon alloy with an extremely fine grain structure that allows it to take an exceptionally sharp edge and respond to quality stones with a refinement that more complex alloy steels cannot match. The core is clad san-mai in stainless steel, with kurouchi (black finish, as-forged surface) on the upper half of the cladding and a migaki (polished) finish on the lower half toward the edge - a two-tone combination that is visually distinctive and practical, with the polished lower section aiding food release and the kurouchi upper area providing additional surface protection. At 152mm and 96g with a 4mm spine, this petty is more substantial than a typical petty profile - closer to a compact all-purpose knife than a purely fine-work tool. The walnut octagonal handle with ebony ferrule is well-proportioned and comfortable. 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: 3.3 oz (96g)
- Blade Length: 152mm
- Total Length: 278mm
- Spine Thickness at Base: 4mm
- Blade Height: 31mm
