SKU: 9410021867

Sugimoto "High-end Line" Carbon Steel Gyuto

Sale price$152.10 Regular price$169.00
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Description

Sugimoto "High-end Line" Carbon Steel GyutoThis "high end line" Sugimoto gyuto has a hand ground 70 30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high end carbon steel, and carefully hand crafted with their traditional knife making techniques. This is a high performance gyuto designed for professional chefs who love carbon steel knives. Spec: Origin (Made in): Sakai, Osaka Prefecture, Japan Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji) Model No.: 2121 2124

This "high-end line" Sugimoto gyuto has a hand-ground 70/30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high-end carbon steel, and carefully hand-crafted with their traditional knife-making techniques. This is a high-performance gyuto designed for professional chefs who love carbon steel knives.

Spec:

  • Origin (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)
  • Model No.: 2121 / 2124
  • Knife Type: Gyuto
  • Blade
    • Construction: Monosteel
    • Grind: Double-edged Blade (70/30 Grind)
    • Steel Type: Carbon Steel
    • Hardness: 61-63 est. HRC
    • Hand-grinded, hand-sharpened
  • Blade Length: 210mm (8.3") / 240mm (9.4")
  • Blade Height (at heel): 43mm / 48mm
  • Spine Thickness
    • Above heel: 2.1mm / 2.3mm
    • Middle: 1.9mm / 2.2mm
  • Handle
    • Shape: Western-shaped
    • Material: Black Pakkawood
    • Bolster: Carbon Steel
    • Length: 120mm / 129mm
  • Overall Length: 338mm / 371mm
  • Weight: 185g (6.53oz) / 229g (8.08oz)
  • Engraved mark (Front): In Japanese Kanji "Tokyo Sugimoto" (東京 杉本)
  • Mark (Back): Sugimoto Logo ; "Sugimoto Tsukiji Tokyo" ; "2121" / "2124" ; "Made in Japan"

About Sugimoto Hamono 杉本刃物

Sugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. 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. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.

Care:

This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.

Shipping Notes
  • Free Standard Shipping on $100+ Orders to the USA.
  • Except Preorder products are shipped in 48 hours.
  • Delivery to the USA:
  1. Standard Shipping : 3-10 business days
  • If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
  • We offer a 30-day return/exchange service after receiving.
  • Final sale items are not eligible for returns or exchanges.
  • To process your return/exchange, please contact us at [email protected]
  • Please click here for more details>>> Return & Exchange Policy
SKU: 9410021867

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