Sugimoto, Not Cleavers

[Alex M.S.]

Tsukiji Sugimoto is obviously known for their cleavers but can anyone speak for their Wetern style or Japanese lines?

I have a line cook who loves his Sugimoto petty and Western deba. They look like sturdy knives that’ll do well in a high volume kitchen. The edges look very asymmetrical and aren’t ground particularly thin. F&F looked good even on these well used knives. All in all seems like no frills solid knives.

I am curious though as to the steels they are utilizing. I see a “Japan Carbon” line as well as a Chrome-Moly line. Anyone know what these steels actually are and how they perform?

 

[GorillaGrunt]

I’ve been interested in a petty or small gyuto myself, but don’t know enough about them. I have a Carbonext petty with the asymmetrical edge and would be interested to know how the Sugimoto compares.

 

[Alex M.S.]

I did email Sugimoto and their response was prompt and polite. They do not divulge their metal’s composition.

 

[Danzo]

I wonder if it’s the same steel as the cleaver. Cktg calls it PJO, pure Japanese ore.