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 of 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 and do not cut hard items like bones or frozen food or stalks and other hard items or else you can chip the knife. 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 (It means "Hazy")
Handle: Red Sandal Wood Octagonal
Weight: 4.5oz/ 128g
Blade Length: 152 mm
Overall Length: 291 mm
Spine Thickness at Heel: 2.0 mm
Blade Height at Heel: 50.0 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) SG2 Kasumi Santoku 150mmPosted By: Kristopher Lee
4 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
4 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
