SUGIMOTO

Sugimoto is a family-ran group of chef knife shops in Tokyo. They made a name for themselves alongside Masamoto and Nihonbashi Kiya. Sugimoto knives are made in Sakai in Osaka prefecture. Sugimoto makes all knives by hand which makes each one slightly different. They 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: Sabi Nikui (Stainless)
Blade Hardness: HRC 60
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Ferrule Material: n/a
Handle Material: Brown Pakka

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 heavier than the handle giving it the weight balance right at about a quarter way up the blade. This balance 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.