Sugimoto is one of the most famous brand names for Japanese knives. Sugimoto’s Chinese Cleavers are especially well known and are popular amongst professional Chinese Food Chefs.
From an experienced craftsman’s viewpoint, Sugimoto’s traditional handcrafting methods and their custom convex edge geometry are the secrets to their outstanding cutting performance.
Since we first started to offer the Sugimoto Chinese Cleavers, over 10 years ago, our professional customers have praised them for their fine cutting performance and quality.
The blade is made with a very pure Japanese virgin carbon steel, which provides excellent edge retention, edge sharpness and ease of re-sharpening.
The Natural Wood Handle has a comfortable rounded shape, two carved grooves that improve grip, a durable Stainless Steel bolster and balances the weight of the blade very well.
The Sugimoto SGMT-No.6 Chinese Cleaver is the 'standard model' and its middling blade dimensions, blade thickness and weight make it a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.
Knife Model: Sugimoto Virgin Carbon Steel Chinese Cleaver
Blade Material: Virgin Carbon Steel
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Round Shaped Natural Wooden Handle with Stainless Steel Bolster
Saya Included: No.
Chinese Cleaver 220mm (8.6")
Blade length: 220mm
Blade Width: 112mm
Blade Thickness: 4mm
Total Weight: 448g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Very good knife, not flashy but it gets the job done very well.
At work as a chef I use my Sugimoto nr 6 cleaver for all veggie prep. Now I ordered one for home use too. Koki was very helpful, as always. The long flatter belly and blade heavy balance are what make cleavers useful with veggies. I can slice, push cut, pull cut, chop. The sharp end can be used for onions. The core steel edge OOTB is very sharp and predictable and therefore safe since I know how it will act with the produce. Soft summer veggies, hard Nordic root veggies, it does it all. The handle is comfortable and has good grip. I understand why so many Japanese chefs prefer Sugimoto. I have tried other cleavers but sold them.
Excellent, my go to blade.
This is not a showing cleaver but actually made for serious business. Very intelligently designed and built. Handle made of high quality known hardwood where blade and tang secured in as one unit without any sharp edges. The tang is very elegantly tapered towards the end and also tapered vertically towards the very sharp tip of the blade making it the most capable knife of it's kind. Out of box very sharp enough that I put a tomato by it's weight on the blade upside down and tomato was in half. It's designed mostly for slicing and not chopping harder material, so must be treated as it's intended use. Very simple and elegant but a tool for life.
This is an amazing knife. Especially really good for cutting everything with power and good grip.