The history of Sugimoto - a family-ran group of chef knife shops in Tokyo - is not well documented. While some say they started in the 1930s, there have been claims that Sugimoto was founded in 1908 instead. What we know for sure is that the current company was registered in 1948, by the 2nd generation Sugimoto - Mr Koji Sugimoto. Perhaps the history prior to 1948 was not relevant to today's Sugimoto, therefore not much was mentioned.
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- -20%Sugimoto Stainless Steel Professional Japanese Gyuto Kitchen Knife 18cm Blade
RRP USD 90.99USD 72.79 *
- -20%Sugimoto CM1121 Stainless Steel 20cm Single Bevel Professional Yanagi Ba Kitchen Sushi Sashimi Knife, for Cutting & Slicing
RRP USD 178.99USD 143.19 *
- -20%Sugimoto S2124 Super Stainless Steel Professional Japanese Gyuto Kitchen Knife 24cm, with Red Wood Handle, for Cutting Meat & Vegetables
RRP USD 217.99USD 174.39 *
- -20%Sugimoto CM1415 Stainless Steel 15cm Single Bevel Professional Japanese Deba Bocho Kitchen Knife, for Cutting & Slicing Fish
RRP USD 260.99USD 208.79 *
- -20%Sugimoto CM2018 Stainless Steel Japanese Double Bevel General Kitchen Knife 18cm, with Wooden Handle, for Cutting & Slicing
RRP USD 146.99USD 117.59 *
- -20%Sugimoto S2015 Super Stainless Steel Japanese Gyuto Paring Petty Kitchen Knife 15cm, with Red Wood Handle, for Cutting & Peeling
RRP USD 115.99USD 92.79 *
- -20%Sugimoto CM60135 Stainless Steel Double Bevel Japanese Gyuto Kitchen Knife 15cm, with Red Wood Handle, for Cutting Meat & Vegetables
RRP USD 84.99USD 67.99 *
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, alongside bigger retailers like Masamoto Sohonten and Nihonbashi Kiya. And much like the other Tokyo brands, Sugimoto knives are made in Sakai near Osaka.
Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. Visit any of the three Sugimoto shops in Tokyo, you'll find their Chinese Cleavers proudly featured in the cabinet closest to the cashier desk.
While Sugimoto uses a series of high-quality steels (they can be secretive about their carbon steels), and makes all knives by hand, they aren't exactly ultra-refined in terms of fit and finish, as their customers are mostly hard-working career chefs of Tokyo. When it comes to the quality of the cutting edge, the smoothness of cutting, Sugimoto knows what their customers need.