Best Sugimoto Knives Reviews

1. Blade Shape: Sugimoto knives have blades of varying shapes. You can choose from knives that have a straight blade, a wavy blade, a hollow ground blade, and more.

If your job involves cutting soft materials such as fish, meat, and vegetables, a straight blade will work well for you. The straight blade can cut these materials easily and smoothly, without sticking to the blade.

If you need to cut harder materials such as frozen foods and meat, you should choose a wavy blade. Fishmongers and butchers in Japan often use this type of blade.

Other types of sugimoto knives include the hollow ground blade, which has a concave cutting edge. The concave cutting edge can be used for cutting soft and hard materials equally, and with precision.

If you are cutting materials with a lot of liquid, such as fresh fish and vegetables, you should consider buying knives with a convex cutting edge.

2. Handle: There are two types of handles: one-piece and two-piece. The one-piece handle is made of wood, with a bolster on both sides.

This type of handle is often used in Western kitchens. The two-piece handle consists of wood and metal and is often used in Japanese kitchens.

The metal part of this handle can be used as a cap to cut ingredients, and the wooden part can be used to hold the knife.

There are also sugimoto knives with two-piece wooden handles. This type of handle is often used for cutting fish, as it does not slip.

3. Tang: The tang is the part of the blade that extends into the handle. It plays an important role in the overall balance, strength, and durability of the knife.

A full tang is the best option for sugimoto knives. It makes the knife easier to hold, reduces the chances of the knife slipping, and makes cutting easier.

The tang of the sugimoto knife should be either seen or felt when the knife is on a chopping board or in the hand.

4. Steel: When buying a sugimoto knife, you should make sure that it has a steel that is easy to sharpen. The steel should not get blunted easily and should hold its edge for a long time.

You can buy sugimoto knives with different types of steel, such as VG-10, Blue steel, and White steel. While most knives are made with White steel, you can also find some with Blue steel.

Blue steel is very sharp but gets blunted quickly. White steel is easy to sharpen but does not hold its edge for long.

The steel is then heat treated, which affects the overall quality and durability of the knife. High-carbon steel is stronger and holds its edge for a longer time, but it is prone to rust.

Low-carbon steel is prone to rust but is easy to sharpen and has a sharper edge. High-carbon steel is often preferred in Japan, while low-carbon steel is often preferred in the West.

5. Price: Sugimoto knives cost between $50 and $200, depending on the type of steel and the overall quality. If you want a high-quality knife, you should spend between $100 and $150.

If you want a mid-range knife, you should spend between $70 and $90. If you want a low-cost knife, you should spend between $30 and $45.