Sugimoto 杉本

Marks on the blade

About

Tsukiji knife house best known abroad for the Chinese cleaver (中華包丁 No.6/No.7) in carbon steel. Mark 杉本 in a frame; Western knives read 'Sugimoto Hamono'.

Steels

• SK carbon steel — JIS general carbon tool steel. Cheaper than Yasuki paper steels; Kenshin lists it alongside White steel.
• Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
• Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.

Facts

Knife types made

• Chinese cleaver 中華包丁 · Rectangular blade for vegetables and boneless meat; the flat is a scoop.
• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
• Usuba 薄刃 · Professional vegetable knife for katsuramuki (rotary peeling) and decorative cuts.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)

• Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
• Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
• Sharpen on #1000; finish on #3000–5000 if you like a polished edge.

Where to buy

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