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Sugimoto CM1121 Stainless Steel Professional Yanagi Ba Kitchen Sushi Knife 20cm -
Sugimoto CM1415 Stainless Steel Professional Japanese Deba Bocho Kitchen Knife 15cm -
Sugimoto CM4040 Chopper Stainless Steel Japanese Cleaver Kitchen Knife 19cm x 7cm -
Sugimoto CM60135 Stainless Steel Japanese Gyuto Kitchen Knife for Cooking 15cm Red Wood -
Sugimoto CM6127 Stainless Steel Japanese Gyuto Kitchen Knife for Cooking 27cm Red Wood -
Sugimoto Hand Made Stainless Steel Japanese General Kitchen Knife 18cm Blade -
Sugimoto S2015 Stainless Steel Japanese Paring Gyuto Petty Kitchen Knife 15cm Red Wood -
Sugimoto S2118 Stainless Steel Professional Japanese Gyuto Kitchen Knife 18cm Red Wood -
Sugimoto S2121 Stainless Steel Professional Japanese Gyuto Kitchen Knife 21cm Red Wood -
Sugimoto S2124 Stainless Steel Professional Japanese Gyuto Kitchen Knife 24cm Red Wood -
Sugimoto Stainless Steel Japanese Kitchen Fillet Knife Sashimi Bocho 15cm Blade -
Sugimoto Stainless Steel Professional Japanese Gyuto Kitchen Knife 18cm Blade -
Sugimoto Stainless Steel Professional Japanese Gyuto Kitchen Knife 21cm Blade
Sugimoto-Hamono
The history of Sugimot - 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.
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.