Sugimoto HM Carbon - 210 mm chef's knife

With its HM series, Sugimoto Hamono from Tokyo has combined classic Western design with traditional Japanese carbon steel and a purely right-sided grind. In the pictures of this knife you can clearly see the high bevel on the right side, and we would therefore like to stress, for the sake of good order, that this knife is only suitable for right-handed users. 

Sugimoto does not specify the steel type of the HM series, but describes the steel as having high purity and a resulting risk of rust - so expect a knife that behaves as if it were made of shirogami. It is delicate and will develop a patina very easily. 

For the same reason, you can expect a knife that is easy to sharpen and extremely sharp. If you also make sure not to let the patina develop into real rust, you will get a fantastic knife that has its own style. 

This knife is a gyuto, popularly also just called a chef's knife. This one is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping both meat and vegetables.

Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust - even in stainless alloys!

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.