Sugimoto cutlery has been making knives since the 1930s. After WWII they were the first company to begin producing western and Chinese style knives for the Japanese market. They make fine quality knives and hand finish each blade. These are extremely sharp knives and we are proud to add them to our line up of top quality knives. The RC hardness of the Western CM knives is 58 ~ 63. The Cleavers are 60 ~64 and the Japanese Kasumi Superlatives are RC 63 ~66.
The history of Sugimoto Knives go back to the 1930s where they started out from a metal smith that specialized in sword and knife making, After the Second World War Sugimoto was the first to begin producing Western and Chinese-style knives.
Sugimoto knives are one of the most high class kitchen knife manufactures in Japan, Sugimoto blades are carefully hand polished and sharpened by skilful craftsmen.
The CM 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.
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. It is used to fillet fish and take shellfish apart. Used properly, this ultra-sharp knife can do the heavy work: cutting heads off fish and even some poultry. Once you get the hang of using a deba for fish, you will probably never go back to your old flexible filleting knife.
These knives, and a considerable amount of skill on the chef’s part, are the reason sushi looks so good and why the fish is cleaned so perfectly. Done properly, the bones will be in one pile with almost no meat on them and the meat will be completely bone free, perfect fillets. Don’t let the shape and weight of a deba fool you; they are nimble and precise. Choose your deba’s length based on the fish size you’ll be butchering most often.