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 even believe that carbon steel is more expensive and better than stainless steel. However, this is not entirely true. It is not as simple as saying one is better than the other.
It is true that carbon steel can make knives sharper. This means that the inherent quality of carbon steel influences both sharpening ease and edge durability, ensuring long-lasting sharpness. However, these performances depend on the quality of the material, not just the type, and how the knives are made. In fact, even if the material is carbon steel, poor-quality carbon steel cannot provide excellent sharpness or edge durability. Furthermore, carbon steel tends to be prone to rust.
On the other hand, people often believe that stainless steel knives cannot achieve sharp edges compared to carbon steel knives. However, this is not true. High-quality stainless steel knives are just as good as carbon steel knives. In fact, a stainless steel knife might even have a better edge than a carbon steel knife if it uses superior materials. Stainless steel knives also have a significant advantage: they resist rust and are easier to maintain. A high-quality stainless steel knife is just as good as a high-quality carbon steel knife.
We have studied the characteristics and benefits of each type of steel through centuries of expertise and experience. Currently, most of our Sugimoto knives are available in both carbon steel and stainless steel options. To provide knives that are easy to maintain while offering excellent sharpness, we handcraft each knife by leveraging the strengths of both types of steel.
Only by using the finest, carefully selected cutlery carbon steel and stainless steel, and by crafting each knife by hand with the expertise developed over two centuries, can Sugimoto knives achieve the highest level of performance.