Sugimoto

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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

People

Current Head: 杉本弘治

Craft

Known For: Chinese cleavers in its own numbered series, and knives sold with a full working edge
Steel: White 2 (Shirogami 2), Chromium Molybdenum stainless

Location

Region: Tokyo, Japan
Coordinates: 35.665733, 139.770691

Brand

Native Name

杉本刃物株式会社

Knives by Sugimoto

Sugimoto Chuka White 2

The Sugimoto Chuka is the classic Chinese-style cleaver from a maker whose history goes back to the 1830s, when Sugimoto started as a metal smith specialized... Read more

The Sugimoto Chuka is the classic Chinese-style cleaver from a maker whose history goes back to the 1830s, when Sugimoto started as a metal smith specialized in sword and knife making. Sugimoto sharpens each of their knives diligently all by hand, and the line is recognized by professional chefs world-wide. These full-size cleavers are made in White 2 carbon steel. The #6 (4006) is the Slicer, ground thinner behind the edge, and the #7 (4007) is the Mid Weight, a burlier blade with a thicker spine. Both have a 220 mm tip-to-heel length and a 110 mm blade height, so they weigh in at 436 g and 517 g respectively. They are big, capable cleavers, and the good ones sit at a high price tier. Because this is a carbon steel, wipe the blade and dry it after each use rather than leaving it wet. For heavy vegetables, herbs and meat broken down off the bone, few cleavers cover as much ground. Read less

Pros

Great for professionals

Cons

Prone to rust
Heavy
High budget

Sugimoto Stainless Steel Large Nakiri (Chuka)

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 l... Read more

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. Read less

Pros

Thin behind the edge
Easy to look after
Ideal for the household

Sanmai - Stainless Clad

Frequently Asked Questions about Sugimoto

Who is Sugimoto?

Sugimoto is a Japanese knife maker based in Tokyo, Japan, established in 1948. They are known for Chinese cleavers in its own numbered series, and knives sold with a full working edge. Their signature steels include White 2 (Shirogami 2), Chromium Molybdenum stainless. Available at Knives and Stones Australia.

What knives does Sugimoto make?

Sugimoto produces the following knife lines: Sugimoto Chuka White 2, Sugimoto Stainless Steel Large Nakiri (Chuka). We currently carry 4 products from Sugimoto at Knives and Stones. They specialise in Chinese cleavers in its own numbered series, and knives sold with a full working edge.

Where is Sugimoto located?

Sugimoto is located in Tokyo, Japan. Japanese knife-making regions each have distinct traditions.

Where can I buy Sugimoto knives in Australia?

Knives and Stones is an authorised Australian stockist of Sugimoto. You can shop online at knivesandstones.com.au, with free shipping for knives over AU$200 Australia wide, or visit our stores in St Peters (Sydney), Crows Nest (Sydney), Braddon (Canberra) and Prahran (Melbourne) to handle the knives before buying.

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.

Sugimoto

People

Craft

Location

Brand

Knives by Sugimoto

Sugimoto Chuka White 2

Sugimoto Stainless Steel Large Nakiri (Chuka)

Shop Sugimoto Knives

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St Peters

Crows Nest

Canberra

Prahran

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