Syungo Ogata is a master smith at the Takefu Knife Village cooperative in Echizen, Japan, where he trained for seven years under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Kamo-san is one of the most sought-after blacksmiths we carry, and his influence is clearly visible in Ogata-san's precise grinds, meticulous heat treatment, and total focus on cutting performance. These knives have earned a devoted following quickly, and it is easy to understand why.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 181mm with a 50mm blade height this is a generously sized bunka that brings real authority to the cutting board while remaining nimble and precise through a wide range of tasks. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals some of the most celebrated knives in the world. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish. The octagonal red sandalwood handle is beautifully constructed and comfortable through long prep sessions.
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.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 181mm with a 50mm blade height this is a generously sized bunka that brings real authority to the cutting board while remaining nimble and precise through a wide range of tasks. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals some of the most celebrated knives in the world. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish. The octagonal red sandalwood handle is beautifully constructed and comfortable through long prep sessions.
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: 5.0 oz (142 g)
- Blade Length: 181 mm
- Total Length: 322 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
