Syungo Ogata works out of the Takefu Knife Village cooperative in Echizen, Japan — one of the most respected knife-making institutions in the country. He trained for seven years under Shiro Kamo, a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at Takefu Village. That lineage shows in every aspect of Ogata-san's work — from the precision of his grinds to the consistency of his heat treatment and his unwavering focus on cutting performance.
Santoku means three virtues in Japanese, a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined and understated look. At 152mm with a generous 50mm blade height it has excellent knuckle clearance and genuine cutting authority on the board. The grind is thin and steep, moving through food effortlessly without hot spots or drag. The octagonal red sandalwood handle is lightweight and comfortable through long prep sessions.
What Customers Are Saying:
A professional cook using this knife daily in a farm-to-table restaurant calls it a knife that checks every box. The fit and finish impressed from the first moment, the grind is smooth with no hot spots even through extended prep, and what initially seemed like a concern about brittleness proved completely unfounded in real service conditions. It has earned its place as a trusted daily workhorse — and its biggest fan is already eyeing a larger Ogata gyuto to complete the kit.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Santoku means three virtues in Japanese, a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined and understated look. At 152mm with a generous 50mm blade height it has excellent knuckle clearance and genuine cutting authority on the board. The grind is thin and steep, moving through food effortlessly without hot spots or drag. The octagonal red sandalwood handle is lightweight and comfortable through long prep sessions.
What Customers Are Saying:
A professional cook using this knife daily in a farm-to-table restaurant calls it a knife that checks every box. The fit and finish impressed from the first moment, the grind is smooth with no hot spots even through extended prep, and what initially seemed like a concern about brittleness proved completely unfounded in real service conditions. It has earned its place as a trusted daily workhorse — and its biggest fan is already eyeing a larger Ogata gyuto to complete the kit.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 4.5 oz (128 g)
- Blade Length: 152 mm
- Total Length: 291 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) SG2 Kasumi Santoku 150mmPosted By: Kristopher Lee
40 people found this review helpful
I have been using this knife as a daily service knife in a farm to table resturant. I must say that it checks all the boxes for what I was looking for! First impression, the fit and finish was excellent. The blade itself is ground very smooth on the edges, no hot spots on longer prep days. The handle is done nice, nothing too special there. After some use I fell in love even more with the performance of the knife. I was nervous that it was going to be too thin or brittle for me to use as an everyday workhorse but I can assure you that this is not the case. I think that the steel combo and construction of the blade that I would really like to try a bigger 210-240mm gyuto, it could really shine in the slot for someone who can spread their station out and use a bigger knife. I will say I am a huge Ogata fan! Stay Sharp!
Cheers!
Kris
40 people found this review helpful
I have been using this knife as a daily service knife in a farm to table resturant. I must say that it checks all the boxes for what I was looking for! First impression, the fit and finish was excellent. The blade itself is ground very smooth on the edges, no hot spots on longer prep days. The handle is done nice, nothing too special there. After some use I fell in love even more with the performance of the knife. I was nervous that it was going to be too thin or brittle for me to use as an everyday workhorse but I can assure you that this is not the case. I think that the steel combo and construction of the blade that I would really like to try a bigger 210-240mm gyuto, it could really shine in the slot for someone who can spread their station out and use a bigger knife. I will say I am a huge Ogata fan! Stay Sharp!
Cheers!
Kris
