A kogatana is one of the oldest knife formats in Japan - compact, single-purpose, and built around a specific task. The name translates literally to small blade, and historically these were utility companions to larger tools, used for carving, whittling, and the kind of precise hand work that a larger knife cannot perform with control. Today they serve a similar purpose for craftspeople, knife enthusiasts, and cooks who want a small White steel blade for fine work on produce, herbs, or anything else that calls for a short, nimble, precise edge. Sakoda-san makes this one in Tosa using Shirogami #2 (White #2) carbon steel - the same high-purity steel he uses across his kitchen knife line - with his characteristic hands-on approach to grinding and finishing.
The blade runs 80 to 90mm, the overall length 210 to 220mm, and the weight 43 to 57g depending on the individual piece - the variation is inherent in hand production and is part of what makes each one its own object. The double bevel edge grind makes it accessible for right and left handed use alike. White #2 at this scale takes a very fine edge and sharpens back quickly on quality stones, making this a practical everyday tool rather than a collector piece - though it is well-made enough to be either. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Wipe and dry after every use and avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is among the most responsive steels on the stone.
The blade runs 80 to 90mm, the overall length 210 to 220mm, and the weight 43 to 57g depending on the individual piece - the variation is inherent in hand production and is part of what makes each one its own object. The double bevel edge grind makes it accessible for right and left handed use alike. White #2 at this scale takes a very fine edge and sharpens back quickly on quality stones, making this a practical everyday tool rather than a collector piece - though it is well-made enough to be either. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Wipe and dry after every use and avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is among the most responsive steels on the stone.
- Blacksmith: Sakoda San
- Location: Tosa, Japan
- Edge Steel: Shirogami #2 (White #2)
- Edge Grind: Even (Double Bevel)
- Weight: 1.5 to 2.0 oz (43 to 57g)
- Blade Length: 80 to 90mm
- Total Length: 210 to 220mm
