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Home chefs often ask about the general-purpose knives we carry in our store. Our straightforward answer is Gyuto and Santoku knives. These two types are the most popular choices for home chefs in Japan. Their names are now widely recognized internationally, so many readers may already be familiar with them. However, can Gyuto and Santoku knives be considered general-purpose knives for every culinary culture? The answer is no. Gyuto and Santoku knives are popular and essential tools for home chefs in Japan because they meet the needs of Japanese culinary culture, particularly for home-cooked dishes. These knives are designed to...

Knives are essential tools for cooking, so their value is determined by their utility in preparing traditional foods. This is why required shapes and characteristics, such as sharpness, vary between countries. First of all, the shapes: Chinese knives have a distinctive appearance, characterized by a large, rectangular blade. On the other hand, Japanese knives are unique in that they come in a wide variety of shapes, from very long to short and from narrow to wide in width/height. Second, the level of sharpness: Japanese knives are particularly known for their world-renowned sharpness. Why the differences? And why do Japanese knives...

SUGIMOTO is a Japanese knife maker who believes in keeping the traditional craftsmanship in traditional Japanese knife making.   Established in 1948, our company's roots trace back to 1830 when the founder Kihei Sugimoto began his artisanal journey in Fukui prefecture. Over nearly two centuries, we have honed our skills through relentless learning and improvement to meet the diverse needs of our loyal customers, ranging from professional chefs to home cooks. In an age where mass production dominates, even among longstanding Japanese manufacturers, the artistry of traditional knife making is at risk of fading away. Recognizing this challenge, we are committed...