SUGIMOTO

Sugimoto is a family-ran group of chef knife shops in Tokyo. They quickly made a name for themselves by making incredibly durable knives that have been used in professional kitchens all throughout Japan. Sugimoto knives are made in Sakai in Osaka prefecture- they make all knives by hand which makes each one slightly different than the other. They're also known to be the pioneers of making the chuka bocho (Chinese cleaver made in Japan) and we carry them in 2 different sizes in stainless steel. Their main shop is located in the bustling street of the Tsukiji outer market. 

SPECIFICATIONS:

Steel Type: Chromium Molybdenum (Stainless)
Blade Hardness: HRC 60
Blade Type: Double edged blade
Blade Length: 270mm (10.6")
Ferrule Material: Water Buffalo Horn
Handle Material: Magnolia

 *Please note that the knife you receive will be slightly different from the picture due to the handmade nature of each item. Horn Color will be either black, brown/tan, blonde or white depending on what is available. Please message us if you have any questions. 

ABOUT MOLYBDENUM/CM/ INOX (STAINLESS)
- Very easy to sharpen, takes whatever edge angle you put on it.
- Industry standard knife for Japanese steel
- HRC 60
- Affordable stainless Japanese steel

OUR THOUGHTS:

The blade is long and heavy. Perfect for bigger prep jobs in the kitchen. This weight balance (heavier blade than handle) is better for building momentum in the tip of the blade when doing faster chopping on vegetables. 

USE AND CARE:
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.