{"product_id":"sugimoto-high-end-line-carbon-steel-gyuto","title":"Sugimoto \"High-end Line\" Carbon Steel Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis \"high-end line\" Sugimoto gyuto has a hand-ground 70\/30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high-end carbon steel, and carefully hand-crafted with their traditional knife-making techniques. This is a high-performance gyuto designed for professional chefs who love carbon steel knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 2121 \/ 2124\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (70\/30 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 est. HRC\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.2mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm \/ 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 338mm \/ 371mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz) \/ 229g (8.08oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003cli\u003eMark (Back): Sugimoto Logo ; \"Sugimoto Tsukiji Tokyo\" ; \"2121\" \/ \"2124\" ; \"Made in Japan\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis knife is made with Japanese \u003cstrong\u003ehigh carbon steel\u003c\/strong\u003e. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"210mm","offer_id":48305164091590,"sku":"ifk1791900019792","price":126.75,"currency_code":"USD","in_stock":true},{"title":"240mm","offer_id":48305164124358,"sku":"ewi1791900019793","price":193.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/7575\/9046\/files\/sugimoto-high-end-line-carbon-steel-gyuto_1.jpg?v=1791900024","url":"https:\/\/www.lunqavira.shop\/products\/sugimoto-high-end-line-carbon-steel-gyuto","provider":"Elarune","version":"1.0","type":"link"}