Sugimoto "High-end Line" Carbon Steel Gyuto
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This "high-end line" Sugimoto gyuto has a hand-ground 70/30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high-end carbon steel, and carefully hand-crafted with their traditional knife-making techniques. This is a high-performance gyuto designed for professional chefs who love carbon steel knives.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)
- Model No.: 2121 / 2124
- Knife Type: Gyuto
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: Carbon Steel
- Hardness: 61-63 est. HRC
- Hand-grinded, hand-sharpened
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 43mm / 48mm
- Spine Thickness
- Above heel: 2.1mm / 2.3mm
- Middle: 1.9mm / 2.2mm
- Shape: Western-shaped
- Material: Black Pakkawood
- Bolster: Carbon Steel
- Length: 120mm / 129mm
- Overall Length: 338mm / 371mm
- Weight: 185g (6.53oz) / 229g (8.08oz)
- Engraved mark (Front): In Japanese Kanji "Tokyo Sugimoto" (東京 杉本)
- Mark (Back): Sugimoto Logo ; "Sugimoto Tsukiji Tokyo" ; "2121" / "2124" ; "Made in Japan"
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.
This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. 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. 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.