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Sugimoto  |  SKU: SUGI_CM4030_CH190

Sugimoto Stainless Steel Large Nakiri (Chuka) 190mm CM4030

$297.98 $349.95

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only

Goes well with

Detailed Specifications
Line Sugimoto Stainless Steel Large Nakiri (Chuka)
Profile Chuka (Cleaver) / Chinese cleaver
Handle
Region Tokyo
Best for
  • Household
  • Enthusiasts

Free shipping for knives over AU$200 Australia wide.

World-wide shipping via DHL Express, 3 to 6 days (not available in the UK).



Sugimoto's history goes back to the 1830s, and after World War II the firm was the first to begin producing Western and Chinese-style knives. These two large nakiri carry that Chuka (Chinese cleaver) DNA in a stainless package.

The CM4040 was originally designed for slicing roasted Beijing duck skin, and it is ground very thin behind the edge. Its flat profile works as a large nakiri, and both knives share a chromium molybdenum stainless steel at HRC 57 to 58 in a sanmai stainless clad build. The CM4040 is the lighter of the pair at 245 g with a 66.2 mm heel height; the CM4030 covers more ground at 94.9 mm of height and 320 g.

Both run 190 mm edge length with a comfortable oval handle, and the stainless steel means no ritual after washing: dry the knife and put it away. For high-volume vegetable work without rust worries, this family is an easy recommendation.

Pros Cons
  • Thin behind the edge
  • Easy to look after
  • Ideal for the household
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

Sugimoto

Sugimoto Hamono (杉本刃物) is based in Tsukiji, Tokyo. On its own site, Sugimoto says it began with a sword smith of the Tenpō era of the Edo period, and that its craftsmen still forge and edge each knife one by one with that technique. Its company page lists Japanese, Western and Chinese kitchen knives.

Sugimoto says it gives every knife a full working edge (honba-tsuke) so it can be used straight after purchase, and it takes resharpening and handle repairs. The numbers on its Chinese cleavers are Sugimoto's own production numbers; its online shop groups 1 and 6 as thin, 2, 7 and 11 as medium-thick, 3 as thick and 22 as extra-thick. We list its #6 and #7 cleavers in White 2 and two stainless large nakiri.

“A Tsukiji knife maker that says it began with an Edo-period sword smith.”

Est. 1948 | 昭和23年
Known for Chinese cleavers in its own numbered series, and knives sold with a full working edge
Website sugimoto-hamono.com Read more about Sugimoto

Sugimoto · Tokyo

Knife details

Chuka (Cleaver) — knife profile
Profile

Chuka (Cleaver)

中華

Chinese cleaver · Double bevel

Large, wide-bladed Chinese-style knife; KAI says the thicker blades take bone-in chicken and meat.

Read more
CladdingCoreClad line
Construction

Sanmai - Stainless Clad

三枚

3 layers · stainless clad

Hard core between two stainless layers, bare only at the edge; the cladding resists rust.

Read more

Frequently asked questions

Can a chuka cleaver cut bone?

It depends on the blade thickness. A knife maker's guide sorts the chuka cleaver (中華包丁) into three thicknesses, each suited to different foods.

The thin kind (薄刃), the lightest, is for the everyday foods a supermarket sells; the medium-thick kind (中厚刃) can also cut hard foods such as bone-in chicken and fish bones; and the thick kind (厚刃), the heaviest and meant for experienced users, suits bone-in block meat and frozen food. Check the thickness of your blade before you cut any bone.

What do the numbers on a Sugimoto cleaver mean?

They are Sugimoto's own production numbers, original to the company, its shop says, and its cleaver categories group them by thickness: numbers 1 and 6 thin (薄口), 2, 7 and 11 medium-thick (中厚口), 3 thick (厚口) and 22 extra-thick (極厚口).

Within that numbering system, #6 is in the thin group and #7 is in the medium-thick group.

Written by Knives & Stones

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St Peters HQSt Peters, Sydney
St Peters, Sydney

St Peters

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Unit 2, 2 Bishop St
St Peters, NSW 2044
(02) 8234 8818 email us
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Crows Nest, Sydney

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Crows Nest, NSW 2065
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Braddon, Canberra

Canberra

Kakumei
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Braddon, ACT 2612
(02) 8234 8808
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Prahran, Melbourne

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Shop 1, 180 Commercial Rd
Prahran, VIC 3181
(03) 8199 9948
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