Description & specifications
Sugimoto Hamono from Tokyo has combined classic Western design with traditional Japanese carbon steel and a pure right-handed grind in its HM series. In the images of the knife here, you can clearly see the high edge on the right side, and we must therefore emphasize for the sake of good order that this knife is only suitable for right-handed users.
Sugimoto does not specify the exact type of steel in the HM series, but describes the steel as having high purity and consequently a risk of rust - therefore expect a knife that behaves as if it were made of shirogami. It is delicate and will easily patina.
For the same reason, you can expect a knife that is easy to sharpen extremely sharp. If you also ensure not to let the patina develop into real rust, you will have a fantastic knife that has its own style.
This knife is a gyuto, which is also popularly just called a chef's knife. This one is 36 cm long, 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 |
| Forging and Steel | 1 Layer - Unspecified Carbon Steel |
| Grind | 90/10 Right |
| Handle Type | YO Handle in Black Pakka |
| Stainless | No! |
| Hardness | Estimated at 61-63 |
Specs (May vary due to handmade) | Length: 270mm. Height: 36mm. Weight: 214 g. Width out of handle: 2 mm. |
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes rust attacks - 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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