Knives by Sugimoto

KITCHEN KNIFE THAT CUTS MORE THAN SAMURAI SWORD.

Double-bladed sword such as samurai sword is the most effective form to damage opponent, no doubt about that. But when your battle field is your kitchen, single-bladed sword, kitchen knife is your best partner.

Japanese knives are, in a way, samurai sword divided right in the middle, being single-bladed, inheriting characteristics and features of it.

Having to cut by such sharpest knives won't just affect visual of foodstuff. In opposite explanation, a knife that is dull will damage and destroy tissue, not to mention the taste. So, having the sharpest knife for Japanese is essential in our lives because we like to eat raw fish, sashimi, or sushi.

Even if you are not fan of raw foods, choosing sharp, right type of knife will affect result of cooked meal.

I think this is the second knife shop post about that is located in Tsukiji fish market. There is absolutely no doubt that the shop is trusted and relied by professionals.

The shop is Sugimoto (杉本). There are 2 shops, Tsukiji and later opened Nishikasai. So nice to tell you there is english website.

Super French knife Gyuto, (スーパーフレンチナイフ牛刀)

Price:

¥7,800 (180mm)

¥8,900 (210mm)

Alloy metal knife. Gyuto is balanced knife to cut all kinds of foodstuff.

Petit knife, (ペティナイフ)

Price:

¥11,800 (120mm)

¥13,200 (150mm)

Anti-rust, chrome molybdenum steel. Smaller knife of gyuto. Also balanced but suitable to cut smaller foodstuff and to whose smaller hands.

Deba knife, (出刃包丁)

Price:

¥8,900 (90mm)

¥9,800 (105mm)

¥10,600 (120mm)

¥11,800 (135mm)

¥13,300 (150mm)

¥16,300 (180mm)

¥25,300 (210mm)

Japanese traditional kind of blade, hard steel is covered by soft iron. Deba knife has highest performance if maintained constantly. Sharpening is easy.