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杉本 Sugimoto
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MakerSugimotoRegionTokyo (Tsukiji)
Marks杉本SteelsSK carbon steel, Molybdenum-vanadium stainless, Shirogami #2
Knife types madeChinese cleaver, Gyuto, Yanagiba, Deba, UsubaMain useRectangular blade for vegetables and boneless meat; the flat is a scoop.
Recommended whetstone1000 → 3000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
What this mark means
杉本 reads Sugimoto. It is a brand name used by Sugimoto (杉本), Tokyo (Tsukiji) — the Tokyo region. In a rectangular frame on cleavers.
About the maker
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'.
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