There are various types of kitchen knives, such as Japanese kitchen knives, western-style kitchen knives, and Chinese-style kitchen knives. Please select the product according to the intended use.

Choosing your knife

Three knives that we recommend for your household

Three knives that we recommend for your household

• Gyuto (the Japanese version of a Western chief's knife)
• Petty knife (a Western chef's paring knife)
• Deba knife (a Japanese fish-filleting knife)

By using a knife that cuts really well, you will reduce the damage done to the food on a cellular level during the cutting process. Less cellular disruption helps maintain the freshness and texture of the food as well as its nutritional value.

This is particularly true when you use a deba knife to fillet your fish. You will be able to experience the true flavor of the fish and enjoy delicious fresh fillets.

Knife types and sizes

  • Gyuto (the Japanese version of a Western chief's knife)

    Gyuto (the Japanese version of a Western chief's knife)

    This is a kitchen knife for a wide range of uses that include meat and vegetables. The most commonly used size is a 180mm blade. Although a gyuto with a 210mm blade is easy to use for chopping and shredding, it may not be that suitable for peeling and skinning.
    * The gyuto has a thin blade and should not be used on hard items such as bones or frozen foods.

    Gyuto

  • Petty knife

    Petty knife

    Used for fine work such as peeling and shaping fruit and vegetables. Although 150mm is a little on the long side for a petty knife blade, you will find this length to be very handy when you cut food on a cutting board.
    * The gyuto has a thin blade and should not be used on hard items such as bones or frozen foods.

    Petty knife

  • Deba knife (a Japanese fish-filleting knife)

    Deba knife (a Japanese fish-filleting knife)

    This is a knife that is used to fillet fish. Choose your knife to match the size of the fish that you will fillet. We recommend a deba with a blade length of 150mm for domestic use. Please be aware that if the blade is too short, you will have to exert too much force when you cut.

    Deba knife

Steels and rust

Some knives rust more easily than others, depending on what kind of steel they are made from.

Petty knife (SHM carbon steel product)

Petty knife
(SHM carbon steel product)

Yanagiba(Kasumi)

Yanagiba
(Kasumi)

No.6 Chinese knife

No.6 Chinese knife

Carbon steel (rusts easily)

Carbon steel is made from iron and five other elements (carbon, silicon, manganese, phosphorus and sulfur). It has a high level of purity and can be easily worked. Its internal properties when make into products is also good. Carbon steel blades hold their sharpness very well.

Advantages: particularly good sharpness.
Disadvantages: difficult to look after and rusts easily.
Products (Japanese kitchen knives) Hon-kasumi forged/Honyaki forged / Special product/Ordinary product
(Western kitchen knives) High-grade knives with bolsters/SHM carbon steel products
(Chinese knives) all types other than CM4030 and CM4040
Wa-youtou(CM product)

Wa-youtou
(CM product)

Gyuto(Special stainlass)

Gyuto
(Special stainlass)

Nakiri(CM product)

Nakiri
(CM product)

Special alloy steel (rust resistant)

Made from iron and the 5 elements used in carbon steel + chrome, tungsten, vanadium and certain other elements. Although special alloy steel is not as easy to work as carbon steel, it will cut well if properly heat treated and processed.

Advantages: resists rusting under ordinary use.
Products (Japanese kitchen knives) Rust-resistant alloy steel
(Western kitchen knives) CM knives with bolsters/Super-stainless knives/Super French knives
(Chinese kitchen knives) CM small Chinese knives/Peking duck knives

Your name on your Sugimoto Hamono knife

All inscribing is done by hand by our craftsmen. (Punches are used for the letters of the alphabet.)
Due to the nature of the inscribing technique, hand-carved characters tend not to have curved lines.

Position of your name on your Sugimoto Hamono knife

Position of your name on your Sugimoto Hamono knife

Japanese knives: above the Sugimoto brand
(2 to 3 kanji characters on small deba knives; 6 to 8 characters on other knives are possible)
Western knives: on the bolster
(2 to 3 characters, depending on the size)
Chinese knives / any location of choice
(Up to 10 characters)

* Names cannot be inscribed on the following products.
・Super French knife
・Wagyu knife, Japanese petty knife
・Small Chinese knife、Peking duck knife

  • Purchasing a sharpening stone
  • How to choose your stone
  • Sugimoto Hamono's technology and commitment