Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 4.5 oz (128 g)
Edge 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
25 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
25 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
