Sugimoto, Carbon Steel, Gyuto, 210mm

Sugimoto is one of the highest class knife makers in Japan, using skills and knowledge that extend back to the 1830’s.

Gyuto (Chef’s knife) is all-purpose kitchen knives. Gyuto is used for cutting meat, fish and vegetables.

Sugimoto Gyuto Carbon Steel knives are made of high-carbon steel containing around 1% carbon.  The carbon steel knives can achieve an extremely sharp edge, and they are easier to sharpen than stainless steel.  The blades have been hand sharpened and polished by skilled craftsmen.

The extremely well-balanced blades have a good weight for an effortless cut. The handles of the Sugimoto western style knives are very well-designed, and worth a special mention. The slightly curved and convex handle are easy to grip, and they seem to almost magically fit into your hand and for a very comfortable hold that won’t slip.

Knives with blade lengths of 180-210mm are generally for home use, knives with blade lengths of 240-270mm are generally used by professionals, knives with blade lengths greater than 270mm are generally used as a slicer, or for large vegetables and fruits. Ultimately, the choice is depends on your circumstances, like the size of your kitchen, the size of your hands, and the size of your chopping board.

If you are seeking knives greater than 300mm, please contact us.

Due to the nature of carbon steel, this knife will tarnish and form a patina. This is completely normal and no need to worry. The patina creates a protective barrier on the surface of the blade and helps protect it from rust.