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Home > Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > Ogata White #2 Gyuto 240mm
Ogata White #2 Gyuto 240mm
Ogata White #2 Gyuto 240mm Ogata White #2 Gyuto 240mmOgata White #2 Gyuto 240mmOgata White #2 Gyuto 240mm
Ogata White #2 Gyuto 240mm Ogata White #2 Gyuto 240mmOgata White #2 Gyuto 240mmOgata White #2 Gyuto 240mm

Ogata White #2 Gyuto 240mm

Item #: OgataGyuto240

Average Customer Rating:
(5 out of 5 based on 2 reviews)

Read Reviews | Write a Review
Our Price: $210.00
White number 2 steel is a very nice steel to use and work with. It is easy to sharpen and takes a very keen edge. The knives in the new Ogata line of kitchen cutlery use this steel, which is hardened to about 61-62 HRC, as the core element in their construction. Over the top of this is a multi-layered iron jigane which is given a very nice lightning-look kurouchi finish. The layered iron is then ground to reveal the lovely damascus pattern.

The Ogata White #2 Gyuto 240mm is quite light for its size and features a nice tall blade height. In fact, this is the perfect choice for chefs needing that extra bit of knuckle clearance.

The grinds on this knife are quite exceptional, especially in light of the price point. The spine has a really well executed distal taper from the heel to the lovely fine and light tip. This is a beautifully finished blade as far as smoothness and attention to detail go. Over all fit and finish are of a high standard. The belly is nicely rounded with a slight flat spot at the heel. For all its large size, the knife is light and fast.

We are really pleased to be the first place to offer this exciting line of knives from a new blacksmith in town. Impressive performance with a maturity shown in the fit and finish combine with the unique looks and really well executed grinds. Not bad for a first effort. Keep an eye on the offering from Shungo Ogata, a name that will surely become well known in the future. Handle is rosewood oval with black pakka wood ferrule.

  • Maker: Ogata-san
  • Edge Steel: White #2
  • Cladding: Damascus/Kurouchi
  • Handle: Rosewood Oval
  • Ferrule: Pakka Wood
  • Weight: 7.2 ounces
  • Blade Length: 242 mm
  • Blade Height: 53 mm

  • Customer Reviews

    Product Reviews

    5  Exceeds Expectations, April 2, 2017
    Posted By: Alexei Batten - verified customer

    I was pretty bummed after losing my last gyuto to a house fire but now I almost see that as a blessing in disguise! The grinds on this knife are exceptional, meaning that even when the edge isn't perfectly sharp it still flies through prep. Though only a little time on the stones is all it takes to get the steel exceptionally sharp. It is much easier to sharpen than my old AS gyuto was and the edge retention is still good enough for a tough workweek. If you like a tall knife this is also definetly for you as the board clearance is great! Only word of caution is that the iron cladding is quite reactive, much more so than the core steel. I have had small rust-coloured sections develop with only the briefest neglect. These were easily removable however and I expect this effect will diminish through time as the patina fully settles in. Overall a great buy! I'm sure you won't regret it ;)

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    5  Excellent quality and reasonable price point. , September 11, 2016
    Posted By: John Y. - verified customer

    I've only had German stainless steel knives as my main workhorses in the kitchen, and a couple of Fujiwara stainless knives. I started working in a very high end fine dining kitchen recently though, where the action of my bulkier knives wasn't satisfying me for the type of work I do. This knife was about $50 more than I was looking to spend but after it arrived I was blown away. Fit and finish are both amazing, and the knife is absolutely stunning to look at. The only other knives I've seen in person come close to the attractiveness of this knife are the Masakage line. The reactive blade is what it is, and if you're looking at a carbon steel blade you should know what to expect there. The blade IS all reactive, so no stainless cladding. The kurouchi finish should help with reactivity of the flats of the blade but I expect that to slowly wear and be replaced with patina with heavy use. My copy of the knife came with a decent distal taper and an extremely sharp edge out of the box. Still could be sharper, but I look forward to taking this white steel to a stone very soon. The knife is weighted perfectly for almost any medium-duty task but offers plenty of control for great precision. Overall, a stunner of a piece, and a fantastic investment from a newer blade smith. You won't be disappointed.

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