Thin blade,smaller handle and all the features of the carbon edge and stainless cladding. Great quick use knife.

As a humble home cook seriously lacking in the knife department,I set out on a quest to fill that void. After many painstaking months of research I decided on the Hiromoto AS Santoku,and it has served me well for a long time. Although it does have a carbon (ie non-stainless) edge,corrosion hasn’t been a problem at all,a quick wipe on some paper towel or a clean cloth if I’m doing something else between cutting,and I wash it when you’re finished. It forms a lovely deep blue patina that adds a lot of character to the knife.



Sharpening the AS edge is a breeze,and the sharpness holds exceptionally well. Naturally the hardness of the edge isn’t suited for cutting through bone an such,but it is easily up to most tasks. Highly recommended!

The Hiromoto AS line is a sure winner.

AS steel takes a great edge and the stainless cladding makes it somewhat easier to care for.

Blade is thin and handle is comfy.



I had to get a second as the mother-in-law somehow brought the first home with her...