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