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as Shiraki-san's disciple for almost 20 years
requiring immediate drying after use to prevent corrosion
VG10 steel at HRC 60–61 offers good edge retention and is easy to sharpen
Hardness: HRC 57-59
Sugimoto Stainless Steel Large Nakiri (Chuka) 190mm CM4030 Western Handle as Shiraki-san's disciple for almostSugimoto History of Sugimoto cutlery can go back to 1830s, started our from a metal smith that specialized in sword and knife making, After World War II Sugimoto was the first to begin producing Western and Chinese style knives. Sugimoto Cutlery has now become recognized by professional chefs world wide. The CM4040 is originally design for slicing roasted Beijing Duck skin and therefore is grinded to be very thin behind the edge. However, due to its
