CM

Sugimoto is one of the most high-class kitchen knife manufacturers in Japan and Sugimoto blades are carefully hand polished and sharpened by skillful craftsmen.

The CM-range stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of "Hagane".​​​​​​​ The CM-range is today highly regarded for it's high quality and endurance.

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Sugimoto CM petty knife #CM2015 Blade 150mm / 5.9" Handle 110mm

Petty is the Japanese version of the paring knife with a slightly more pronounced heel, it is used for peeling and chopping fruit and vegetables.

£110.00
Sugimoto CM Gyutou knife # CM2121 Blade 210mm / 8.2" Handle 120mm

The Gyutou knife is the Japanese version of the chef's knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.

£145.00
Sugimoto CM wa-gyutou knife #CM2121J Blade 190mm/ 7.5" Handle 130mm

The Gyutou knife is the Japanese version of the chef's knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.

£85.00
Sugimoto CM Gyutou knife # CM2124 Blade 240mm / 9.4" Handle 125mm

The Gyutou knife is the Japanese version of the chef's knife and will be generally thinner in the blade. It is an essential knife for any chef or amateur cook and is used for mincing and chopping.

£215.00
Sugimoto CM Honesuki knife # CM2215 Blade 150mm/ 5.9" Handle 120mm

The Honesuki knife is a Japanese boning knife with a traditional triangular shape, it is used for deboning poultry.

£165.00
Sugimoto CM deba knife #CM1415 Blade 150mm/ 5.9" Handle 120mm

Deba means “short fat tooth” in Japanese, and that’s the shape of this knife. It’s the first knife a sushi chef would use when preparing fish.

£280.00
Sugimoto CM Nakiri #CM5016 Blade 165mm 6.4"/ Handle 130 mm

​​​​​​​The nakiri’s rectangular, flat-edged blade is meant for the push/pull chopping of vegetables. 

£165.00
Sugimoto CM Suji-hiki knife  #CM2527 Blade 270mm / 10.6" Handle  130mm

​​​​​​​The Sujihiki is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat.

£305.00
Sugimoto CM Sujihiki #CM2524 Blade 240mm 9.4"/ Handle 130 mm

​​​​​​​The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat.

£215.00
Sugimoto CM yanagiba knife #CM1124 Blade 230mm/ 9" Handle 135mm

Yanagiba means "willow leaf blade". The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. The Yanagiba can also be used to trim fillets of meat.

£280.00