Description & specifications
With its HM series, Sugimoto Hamono from Tokyo has united the classic Western design with traditional Japanese carbon steel and a pure right-hand grind. In the pictures of the knife here, you can clearly see the high egg on the right side, and we must therefore emphasize for the sake of clarity that this knife is only suitable for right-handed people.
Sugimoto does not state the specific steel type of the HM series, but describes the steel as being of high purity and the consequent risk of rust - therefore expect a knife that behaves like that of shirogami. It is delicate and will patina very easily.
For the same reason, you can expect a knife that is easy to sharpen and extremely sharp. If you also make sure not to let the patina develop into real rust, you will get a fantastic knife that has its own style.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series | Sugimoto Hamono - HM |
| Type | Chef's knife |
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1 Layer - Unspecified carbon steel |
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90/10 To the Right |
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YO-Handle in Black Pakka |
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No! |
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Estimated at 61-63 |
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Specs (May vary due to handmade) |
Length: 210mm. Height: 43mm. Weight: 177g. Width out of the handle: 2.2mm. |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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