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Hiromoto Santoku 190mm
Hiromoto Santoku 190mm
Hiromoto Santoku 190mm

Hiromoto Santoku 190mm

Item #: NGO-207
Our Price: $125.00
Availability: Usually ships the same business day
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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 Ė 0.50) and Tungsten (2.00 Ė 2.50) added for edge retention and durability. The hardness of the steel measures Rockwell 60-62. The blades (except the cutting edge) 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. WE HIGHLY RECOMMEND THESE KNIVES!
  • Total Length: 310mm including the blade
  • Blade Thickness: 2mm
  • Total Weight: 155g
  • Blade Height at base: 46.8mm

  • Customer Reviews
    Average rating is 4.6
    4.0
    By:  DwarvenChef
    Fresno,CA
    Thin blade,smaller handle and all the features of the carbon edge and stainless cladding. Great quick use knife.
    0.3
    5.0
    By:  Sammus
    NSW,Australia
    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 hasnít been a problem at all,a quick wipe on some paper towel or a clean cloth if Iím doing something else between cutting,and I wash it when youíre 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 isnít suited for cutting through bone an such,but it is easily up to most tasks. Highly recommended!
    0.3
    5.0
    By:  RobinW
    Philly,PA
    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...
    0.3
    3.0
    By:  Matthew
    Orlando,FL
    Stainless coating scratches easily,and the Carbon edge stains and corrodes quickly,even with immediate cleaning it turns black. Knife does stay sharp and feel good in my hand. But I would not buy this knife again.
    0.3
    5.0
    By:  Todd
    Maryland
    Overall,this has been a great knife for me. Really thin,and just glides right through food--it’s just fun to use. Gets and stays sharp.

    I like the extra length of the Hiromoto (a lot of other santokus tend to be in the 165mm or 6.5" range). The profile is nice--mostly a long flat,but with just a little curve,and a more useable tip than many santokus.

    I’d take off a half star for the handle material not being completely flush with the tang,but this knife cuts so well and is fun to use,so it doesn’t matter that much.
    0.3
    5.0
    By:  Todd
    MD
    Great knife. Very thin--just glides through food so easily. Tang metal wasn’t totally even with the rest of handle,but overall this is still a really sweet knife.
    0.3
    5.0
    By:  Jhon
    Mesa,AZ
    I picked this knife up at a local store here at a GREAT price. If you are looking for a Santoku in the kitchen that performs up to the hype-buy this knife. A super blue core,laminated in stainless (I suspect 420j2 or an equivalent)made in Seki City. Look I collect knives-and knives coming out of Japan with this quality of materials,and heat treat,don’t come this price. The knife will patina and turn blue at the edge and the center of the spine over time-this is normal,and some makers will force a patina on their blades,as it causes a natural resistance to rusting (like seasoning a steel wok,or cast iron). This is NORMAL,and will not negatively affect function,or longevity. I keep a thin layer of mineral oil on the edge between uses-I apply it liberally,and then lightly wipe it with a towel-so that what is left is a thin layer-that looks like the knife is lightly wet. This film,will prevent "red rust" from setting in while your patina continues to naturally form from use.

    As for performance,this knife easily takes an edge that is sharp enough to cut the devil-and the profile makes for a great sliver. This knife may very well be the dollar for dollar,best value in a premium kitchen knife out there. I HIGHLY recommend.
    0.3
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