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Hiromoto Knives: 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.
Great little petty,again carbon edge that takes a very sharp edge with stainless cladding for less worry about carbon steel in the kitchen.
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By: Kel @ KnifeForums
Portland,OR
I bought this knife from Chefknivestogo about two months ago and have found myself using it almost every day. The blade is quite thin and agile and retains its sharpness very well. As such,I find myself using it more as a baby-suji than a large paring knife,although this knife suits itself to both uses readily.
The steel seems very reactive to me but,to be fair,I’ve paired tomatoes with it and done a bunch of things that would make any knife patina quickly.
I’ve never met a petty I’ve liked better and the price is right here.
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By: Hendrawan Setioadi
Dalton,GA
Not as good as Ryusen Blazen in finishing. I can smell something ’iron’ when I cut pineaple,orange,apple,any acid stuffs
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By: TheRoots2k
Los Angeles,CA
Fantastic Knife,edge is still very sharp sharp after a week of work. I used it to cut soft and hard cheeses,meat,fruits,and vegetables.
The edge does patina but it didn’t stain or discolor any of my food. I even left it hanging damp for awhile and didn’t have any signs of rust. Awesome knife!
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