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.22 Chinese Cleaver has very thick, heavy blade, which is designed for hard use (e.g.: cutting shrimp, crab or fish bones). Compared to the standard SGMT-No. 6, the SGMT-No.22 is a 'heavy weight' that excels at its intended purpose, but is somewhat less versatile overall. 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 200mm (7.8")
Blade length: 200mm
Blade Width: 112mm
Blade Thickness: 6mm
Total Weight: 795g
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.
This cleaver is well built (solid) and has done well whacking through chickens and other fowl. The weighting of the blade makes short work of birds! I sis have to seal the region where the cleaver meets the wooden handle so as to keep water out. Nice cleaver. Next up is the Sugimoto #7.