Japan is a very well-known nation for its quality products and one of those is their hand made knives.
The tradition of ancestors that was passed by many successors and has been chased by chiefs, professionals, collectors and even a person who just wants to have even one of those precious gems for our kitchen.
There is just something, a special feeling that when you owned one of those Japanese made knives, it was a WOW.
One of those who rise in this industry and give the best and sensual output is the Sugimoto Hamono.
Despite the not so clear history and not having too much information about them, is this adding fuel to the name of this business?
If it is; well, they are so famous and getting bigger as time goes by.
The said ancestors of Mr. Koji Sugimoto (2nd generation) they’ve been blacksmithing since 1908, there is also a claim that they started in 1930.
But one thing is for sure, that Mr. Koji Sugimoto, the family successor and the 2nd generation registered the business in the year of 1948.
Booming sales fired up at the loud street somewhere in Tokyo. While the knives are crafted and handmade forge at the land of Osaka prefecture.
Wherein a lot of blacksmith came from, the maker of forging history, Sakai.
The picture above is the physical store of Sugimoto Hamono Tsukiji main shop located at Tsukiji outer market.
Sounds like a perfect place, maybe this became also a reason for how they got the attention of many foreigners since this place is a travel destination.
As they succeeded, they already opened up different stores around Tokyo and their product is also available in different online stores.
Sugimoto is the number 1 producer of Japanese made Chinese Clever (Bocho), they also produce Western knives and traditional Japanese knives.
Best of Sugimoto Knives
Here are some of their knives especially made of Japanese Carbon Steel and crafted by hand (listed via category).
Japanese Kitchen Knife
This compose of different type of Japanese Knife such as Deba knife, Yanagi, Octopus, Thin blade, Sickle-shaped thin blade, Nagiri, Wagyuto, Japanese petty, Fugu pull, Conger, Unagisaki, Loach Saki and Soba Tokiwa.
This is made of Kasumi Superlative, Honyaki (rust if not maintained properly) and Chromium Molybdenum (Rust-resistant) while its handle is made of wood.
There is some knife, available with a wooden Sheath. Prices may vary by the size of knife you want to purchase.
Western Kitchen Knife
This compose of different type of knife such as Petty Knife, Prunier knife, Chef’s knife, Bone skiing, Glass key, Western Deba, Stroke, and Japanese and western sword.
This is made of HM, SHM (high carbon steel rust if not maintained properly), Special stainless steel and Chromium Molybdenum (Rust-resistant) while the handle material is Black Pakkawood, Red wood and some have Carbon steel Bolster.
There is some knife, available with a wooden Sheath. Prices may vary by the size of knife you want to purchase.
Chinese Knife
This category offers different collections of Chinese knives such as the No. 1, No. 2, No. 3, No. 6, No. 7, No. 22, Small Chinese, Peking Duck kitchen knife, and Chopper knife.
This is made of Hagane (Core steel), OMS while the handle is made of natural wood.
Note that this knife is not recommended to use in cutting bones except for the Chopper knife that is purposely crafted for chopping meat with bones.
Prices may vary by the size of knife you want to purchase.
Whetstones
They also sell whetstones, there are three available for you to choose, from Rough grain, Medium grain and Superfine grain.
The Rough grain (Arato) has three sizes that vary its price.
The Price range starts from 1,400 yen to 3,300 yen. Rough grain can reduce the overall thickness of a blade.
Remember that over-grinding can cause the tip to lose its shape and the blade to become overly thin. The Medium grain (nakato) just like the Rough grain this is also available in three sizes that vary its price.
The Price range starts from 2,100 yen to 5,800 yen.
If this is your first time to use whetstones, this one is recommended for you, you can grind any kind of knife and it gives enough result to you. You won’t worry if ever you over grind the blade.
The Superfine grain (shiageto)only has one size and you can have it for 4,800-yen tax included already.
This is recommended for those single-bevel edge knives, finish it’s grinding with the use of Superfine grain to prevent excessive grinding.
How to take care your Sugimoto knife
Many of us just really know how to buy a product but taking care enough of them is just like, WE ARE JUST GOOD AT FIRST. Sugimoto’s knife must need to be maintained very well since most of the knives were not rust resistant.
So here are some reminders for us to keep our Sugimoto knives.
- Keep it dry, washing is not enough you must be sure that your knife is dry before putting it in your dry storage area.
- Use flat surface whetstones to grind Japanese knives and don’t over grind, this may lead to chipping or the tip may become too thin.
- Since Chinese kitchen knife has its own purpose of usage, ensure the use of this on its proper job to avoid damaging the blade or physical injury. Do not sharpen a deformed blade without having it repaired first this will make the blade core misaligned.
Summary
We introduced the knives collection of Sugimoto Hamono, how to take care of your knives and their history that maybe still has some misconception until now.
We also want to support their most recommended knives for your household.
These are the Gyuto, Petty knife, and Deba knife. They also have an offer of putting your name on your Sugimoto knife inscribing by hand. You may also want to personally visit their rustic shop one of these days and pick the knife you want.
They have this mission that their knives will be able to continue the usage for many, many years.
That’s the reason they crafted knives that are easy for you to use and maintain by yourself.
Wanting to know more? Try to visit these sites Sugimoto Hamono, where in Tokyo, Burrfection Store, Hocho knife, ebay and Tablin Store.
