Hiromoto has been producing professional quality knives for decades in Seki City, Japan. The knives that we carry are the Aogami Super line and are forged from carbon steel, an ultimate Hagane refined from Yasugi sand-irons. These knives are made of high Carbon steel (1.40 - 1.50) with Chromium (0.30 – 0.50) and Tungsten (2.00 – 2.50) added for edge retention and durability. The hardness of the steel measures Rockwell 60-62. The blades are clad with 405 stainless steel to protect from rusting. The result is an easy to sharpen knife that is durable and perfectly balanced and can hold a razor sharp edge. Please note, the steel along the edge will quickly form a patina and will rust if you don’t clean them and dry them after use. WE HIGHLY RECOMMEND THESE KNIVES!
I own several high-end custom knives and gave my Hiromoto AS to my mother as a gift. Wow,do I regret it! This knife is fantastic,and easily competes with knives in a far higher price bracket. Easy to use,easy to care for with minimal effort,and cuts like a champ. I plan on giving everyone in my family one of these as a gift; however,I am getting myself one first!
By: Michael Chapman
This is one great knife. When I first bought this for my wife she cut herself every time she used it. After a while it was the only knife she would use. Holds an edge really well and sharpens nice too,although you won’t need to very often. Carbon steel quickly turns a beautiful bronze color.
This knife is extremely sharp out of the box. This knife doesn’t feel flimsy,it has the right amount of weight for a sturdy feel and what feels like great control. It has a nicely polished handle and a smooth transition from blade to handle. I would recommend this knife!
The first knife that I recieved came in the mail bent. After a quick email a new one was sent to me for a return within a day of my notification. Great customer service!
By: Tom G
One of the best,if not THE best value Western Gyuto on the market. Good construction,and excellent cutting performance and edge retention from the AS blade. A great introduction to Japanese knives.