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Sundays and Tsukiji market holidays (8th, 22nd and 29th)

We have honed our knife-making skills over the course of two centuries, and we craft every knife with great care by hand. Sugimoto knives are truly exceptional and represent the mastery of craftsmanship. Our dedication to excellence is evident in every knife we make.  To ensure that our loyal customers get the best possible performance out of Sugimoto knife, we use only the finest, carefully selected cutlery steel available.  There are two types of the material for kitchen knives: carbon steel and stainless steel. It is often said that carbon steel makes knives sharper, while stainless steel does not. Some...

We take knife sharpening very seriously because only by mastering this skill can we ensure that the full potential of any knife is brought out, resulting in an excellent edge. Proper knife sharpening skills are essential for bringing out the best in any knife. Even the finest, most expensive knives won't achieve an excellent edge without the touch of a skilled hand. Conversely, even any knife can have an incredibly sharp edge with the work of a skilled artisan. The excellent finish of an edge depends more on the skill of the person who sharpens it than on the quality...

In Japan, knife making centers around using hard steel. To maximize the quality of these knives, we have a culture of sharpening them with whetstones. To finish the edges to suit their intended use, we use whetstones of different grit sizes to sharpen Japanese knives made of hard steel.  We often receive inquiries from overseas customers asking if it's possible to sharpen Japanese knives using sharpening steels. If the question is about feasibility, then yes, it is certainly possible.  However, while it's not always the case if done carefully, using a sharpening steel is generally not compatible with Japanese knives...