Hiromoto is closing it's business so we think that we won't be carrying this knife anymore. If we find some we'll get them. 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. They hardness of the steel measures Rockwell 60-62. The blades are clad with 405 stainless steel to protect from rusting except the cutting edge. The result is an easy to sharpen knife that is durable and perfectly balanced and can hold a razor sharp edge.
This knife,like all knives from this series,has great steel combined with great geometry at a very affordable price. What more can you ask for. The 120mm petty is a super thin knife that has virtually taken over all of my small cutting tasks. I even use it to break down poultry and fish when i am too lazy to get a more appropriate knife. The edge gets super sharp and stays that way for a very very long time. And sharpening it up again is very easy. Gotta love carbon. But the best thing about this knife is that it has stainless cladding. You get all of the benefits of a carbon knife with half of the work. What more could you ask for? Did i mention this is an incredible value?
By: Mike Fitzpatrick
I bought this knife mostly for fruit,especially grapefruit and large apples and oranges. The size if great for this as most of my other paring knives were a little short to be effective.
Nice thin and sharp blade,the fit and finish of the handle is good,but not great. About what I expected. You can feel a little of the tang sticking out in places,but certainly not a deal breaker as the blade is really finished well.
All around it’s certainly worth the price,I can recommend this for anyone looking for a paring knife with a little extra reach.
great little knife,can’t wait to get a bigger one. AS steel rocks,sharpens up easily,keeps edge well. patina formed very quickly,however no rust,like with other carbon knives,when left for too long. My colleagues love it to.
Mark,what kind of deals would you do on a group buy say 240 or 270 gyuto or get the suji in?
great knives for the money,all that complaining about handle f&f is nonsense,buy a Hiromoto AS and you will not regret it.
This is a great little workhorse of a knife. The fit and finish out of the box is quite good for the price. While it did come sharp out of the box,the knife really comes to life after a short session on the stones. The AS steel is super easy to sharpen and holds a great edge while not being ridiculously reactive for being carbon steel. I really like that it is clad in stainless as well,really easy upkeep.