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!
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 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!
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...
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.
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.
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.