Sugimoto CM Special Alloy Steel 165mm Nakiri
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This hand-forged, handcrafted Nakiri from Sugimoto has a good level of fit and finish, and more importantly, cuts smoothly due to its beautifully grinded blade. The contrast between the brushed steel and the kasumi finish is very pleasing on the eye. The special alloy steel used by Sugimoto retains the sharpness well, while being rust-resistant.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)
- Model No.: CM8016
- Knife Type: Nakiri
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Special Carbon Alloy Steel (Rust-resistant)
- Jigane (Cladding): Stainless Steel
- Hardness: 60-64 est. HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 50mm
- Spine Thickness
- Above heel: 3.5mm
- Middle: 2.1mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Resin
- Length: 130mm
- Overall Length: 309mm
- Weight: 152g (5.36oz)
- Engraved Mark (Front): In Japanese Kanji "Tokyo Sugimoto" (東京 杉本)
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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.