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.
This nakiri 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 extended use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a clean, refined appearance. At 130mm with a tall 51mm blade height this is a compact nakiri that punches well above its size — light, nimble, and easy to control through sustained vegetable prep. The flat edge profile is ideal for push cutting, and the tall blade delivers excellent knuckle clearance and makes scooping cut ingredients from board to pan effortless. The octagonal red sandalwood handle is lightweight and comfortable in hand.
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.
This nakiri 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 extended use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a clean, refined appearance. At 130mm with a tall 51mm blade height this is a compact nakiri that punches well above its size — light, nimble, and easy to control through sustained vegetable prep. The flat edge profile is ideal for push cutting, and the tall blade delivers excellent knuckle clearance and makes scooping cut ingredients from board to pan effortless. The octagonal red sandalwood handle is lightweight and comfortable in hand.
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: 4.4 oz (124 g)
- Blade Length: 130 mm
- Total Length: 260 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm
