Sugimoto Hamono
Sugimoto "Super French Knife" 210mm Gyuto
$5,274.00
Pickup currently unavailable
This Sugimoto gyuto from "Super French Knife" series has a hand-ground 70/30 blade, and a good level of fit and finish. The knife is made with Sugimoto's special alloy steel, and hand-crafted with their traditional knife-making techniques. The special alloy steel used by Sugimoto retains the sharpness well, while being rust-resistant.
Spec:
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)
- Model No.: 7421
- Knife Type: Gyuto
- Blade
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: Special Carbon Alloy Steel (Rust-resistant)
- Hardness: 60-64 est. HRC
- Hand-grinded, hand-sharpened
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 43mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.8mm
- Handle
- Shape: Western-shaped
- Material: Black Pakkawood
- Length: 126mm
- Overall Length: 337mm
- Weight: 141g (4.97oz)
- Mark (Front): In Japanese Kanji "Tokyo Sugimoto" (東京 杉本)
- Mark (Back): Sugimoto Logo ; "Sugimoto Tokyo Japan 7421"
About Sugimoto Hamono 杉本刃物
Sugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.