Ogata SG2 240 gyuto

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jmcnelly85
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Ogata SG2 240 gyuto

Post by jmcnelly85 »

I’m not as active around here as I used to be, having a one year old and recently getting promoted to executive chef has certainly cut into my forum time, so to begin I would like to say thank you to all the forumites keeping the place an active source of information and knife enthusiasm.

I’ve long been dreaming of a modern stainless oversized workhorse with a profile similar to the old 250 Sab artifex but with height well over 50 mm that wasn’t too flashy. I’ve seen close things come and go, masashi kobo, gihei zdp, 270 sukenari, Kamo R2, and others come to mind where I’ve almost pulled the trigger and lost my chance. Life kept happening and I kept sharpening my work knives until they were shorter and shorter and shorter. Getting the promotion, I knew the time was right for a new full sized chefs knife.

There’s not much written on the Ogata yet, one thing that caught my eye was Mark mentioning Ogata San worked under Kamo as a sharpener, and I knew based off that alone it’s a matter of time before these knives take off as fan favorites. What I received absolutely didn’t disappoint.

The knife feels light for it’s stature; although generously tall and overall quite thin it wears its weight well. In forum terms I feel anorexic middleweight or potentially even laserhorse could be valid descriptive terms. The balance point is forward of a pinch, dutifully putting its weight into its ample flat spot. From the flat spot, the profile sweeps drastically, yet fluidly into a second near flat at the tip reminiscent of my beloved Gihei but a tad more curvaceous. It can rock with an authoritative thud, but this profile seems most suited for chops, pushes, guillotines, and tip chops and draws. The closest comparison I can draw is if the Richmond/kono SLD addict were designed for someone who doesn’t rock much.

Against product, the Ogata shares the same indifference towards whatever product it comes across as the Kamo it learned from. I’ve garnished apples and volumed cabbage, rolled peppers of all sizes and killed a case of cauliflower and it doesn’t care. With a sharp edge and proper technique I’m not sure if this has a particular weakness. It’s non stick properties are somewhere in the good not great realm, garlic and other shorter things can get a little sticky, but things don’t really climb after a certain point once it reaches the high grind of the knife.

Overall, I feel the knife has a “got it where it counts” kinda deal going. The spine and choil might be a bit boxy for those without callouses but they aren’t sharp either, I’ll sandpaper them eventually but they aren’t distracting, just not comfortable yet. The SG2 core takes a fantastic edge, came damn sharp, and remains sharp enough at the end of a prep heavy shift to still bite through serranos and chives late in the night. The kasumi finish is pure business without any unecessary flash and the handle is a simple bichromal octagon that doesn’t scream “look at me”. This tool is intended to be worked, and in doing so I finding more beautiful than it’s Kamoflauged brother.

Thank you, Mark and Sue, for everything you’ve done for me over the years. Your knives have made my job quicker and more efficient, I became passionate about knives before I became passionate about food so thank you for being an integral part of my path all the way from a 14 year old busboy who was promoted to dishwasher that just kept working his way up the ladder.
jknife
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Re: Ogata SG2 240 gyuto

Post by jknife »

Thanks for taking the time for this insightful review.
trancher
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Re: Ogata SG2 240 gyuto

Post by trancher »

An excellent and very well written review!

I was looking at his 210 gyuto a few weeks ago, but passed on it, because as you said there is very little information and especially reviews on this line.

Thank you!
jmcnelly85
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Re: Ogata SG2 240 gyuto

Post by jmcnelly85 »

If the rest of the line is anything like this, no nonsense pure performance. I’m very impressed with the grind, tad thin for my taste but hasn’t shown itself to be dainty.
Radar53
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Re: Ogata SG2 240 gyuto

Post by Radar53 »

Thanks for this Mr McNelly and I appreciate & have learned so much from your contributions to our forum over time. From a purely selfish point of view I miss your inciteful comments and input as I have learnt a great deal from your input, but I clearly understand how life can be demanding.

Thank-you for taking the time.
Cheers Grant

Just because you're not paranoid doesn't mean they're not going to get you!!
TheLegalRazor
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Re: Ogata SG2 240 gyuto

Post by TheLegalRazor »

Thank you for a useful review. I always appreciate practical reviews from those who use knives every day for a living.
Ricardo
Bob Z
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Re: Ogata SG2 240 gyuto

Post by Bob Z »

Grats on the promotion! Is it time to try out for the "Beat Bobby Flay" ? Go for it!
jmcnelly85
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Re: Ogata SG2 240 gyuto

Post by jmcnelly85 »

After seeing numerous shifts, I’ll add that edge retention is greater than moritakas’ AS and harukaze’s srs-15… both knives with very good edge holding abilities. I’ve used it for a case of butternut squash and haven’t had any damage. (I will throw out the caveat that I’ve literally cut tons of squash in my life and wouldn’t recommend it as a first choice for new users). Using the knife to brunoise squash it’s among one of the stickiest I’ve used, but for a good 90 percent of most things it’s pretty non-stick. All in all, fantastic pro knife, highly recommended.
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