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Hand forged, hand sharpened and hand assembled in a traditional method involving a 40-step process.
Blade Made From Pure Damascus steel.
Eleganc Black Handle
Hiroshi Signature on Blade and Handle
8 Inch Damascus Steel Chefs Knife
The Hiro Santoku history of fine craftsmanship dates back to 12th century Japan, when an ancestor became a swordsmith for the emperor, painstakingly marking each sword with the monarch's symbol. Today this proud tradition of metalwork continues with beautiful cutlery etched with our enduring emblem. Handcrafted using ancient Hiroshi traditional knife making techniques, the Hiroshi Damascus Steel Chefs Knive is the top choice of professional chefs. Slicing through delicate fish, meat and vegetables with precision and ease.
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Most Helpful Customer Reviews
For the price, I would buy again. The best thing about them is they come pretty sharp out of the box, at least the ones I received. The blade is on the medium to soft side. It's very easy to sharpen and getting them hair whittling sharp. Hair whittling and hair shaving sharp are two different things. It's a lot easier to sharpen any blade to shave with. On the down side, you'll have to sharp them more often than harder steel. The handles reflect their price. It is definitely not something of high quality and great fit and finish, but no complaint from me. Only four stars from me because one of the blade came bent; even then, three good blades, decently sharp, cheap price, I would recommend it to friends and family.
Make no mistake - these are Chinese manufactured - NOT Japanese as some reviewers believe (unless the earlier foam packaged ones were).
Mine arrived today - box says Made in China. Knives were in a plastic tray - not foam. Markings on the blades are on one side in English. No Japanese markings anywhere.
Blades do seem like they are laminated and not a monosteel - the main reason I got them. But I can't be sure. The outer lamination are quite thin, But looking down the handle at the back edge, there does seem to be a core of grayer steel - a good indicator that it really is harder high carbon - not the 420/420J/420J2 monosteel typical of most of low end Japanese-style knives, like the Sekiryu. (Which I have and like, but wish they were a bit harder).
I am hoping that if the core really is hard carbon, I can sharpen to perhaps 12-degrees or so, and still have an edge that will not fold over plus reasonable durability. We shall see. As of now,...
For the price, it really can't be beat. Very sharp out of the box. Because I've just received it, I can't speak to the long term quality of this blade, but I'm very impressed from the start. The handle was a little rough, but a tiny bit off 1000 grit sandpaper and it was perfect.
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