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Hiroshi Knives (4 Piece Sushi Knife Set)
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- 4 knife set - get a variety of the 4 most used knives by professional chefs
- Forged steel blades, hand sharpened and hand assembled
- Ultra-light wood handle can travel and be used without fatigue
- Ultra hard high carbon steel
- 100% Money Back Satisfaction Guarantee
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Xium||JapanSuperMall||JapanSuperMall||HiAugymer||Kutt||Utopia Deals|
|Blade Material Type||—||steel||—||high carbon 7CR17MOV stainless Steel||Stainless steel||stainless steel, carbon|
|Color||Silver||—||—||Black||Brown Handle. Silver Blade||Stainless Steel|
|Item Dimensions||—||14.5 x 15.9 x 1.1 in||8.98 x 14.57 x 1.14 in||0.79 x 12.99 x 1.97 in||5.4 x 15.8 x 1.7 in||—|
|Material Type||4 Piece Sushi Knife Set||—||—||high carbon 7CR17MOV Stainless Steel||Stainless Steel||—|
|Size||4 Knives Set||Set of 3||—||8 inchs||8 Inch||—|
Hiro Santoku is the classic sushi chefs knife used to prepare sushi and sashimi, slicing through delicate fish with precision and ease but it can also be used as a general purpose kitchen knife.
This 4 knife set comes with:
The Gyutou is a versatile chef’s knife. It can be used for cutting meat, fish and vegetables which make it suitable for preparing Western cuisine.
The petty is a convenient size for delicate work, cutting or peeling small vegetables, fruits and herbs.
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Cuts easily and very cleanly.
Good for cutting vegetables, sashimi, etc.
My hand made j knives typical run me $100 to $400 per knife. As a comparison I have a Masakage 210mm Koishi gyuto, Konosuke GS+ gyuto, Hattori FH gyuto and a number of others. First, the fit and finish is pretty rough, especially the handle. By the way, I don't mean that wood seems unfinished...that's actually a good as I like the warmer feel of unpolished/unvarnished wood handles. What I'm referring to is that there gaps between the plastic ferrul and wood handle, the sanding is rough and uneven and the area around the tang and handle doesn't seem to be well sealed which could allow water to get. The knives are fairly light and the blade thin which will help in cutting. The blade seems to have a decent grind with good thinness behind the edge. nakiri was fairly sharp OOTB but the others had a mediocre edge. I spent some time sharpening them on my whetstones and they all took a pretty good edge. In sharpening them I noticed that the steel was harder than most German steel but not as high Rockwell hardness compared to my other J knives. I got edge sharp enough to easily push cut through phone pages. The balance is spot on for a J knife and is blade forward right in front of my pinch grip.
For those who are used to thick, heavy soft stainless steel German knives these knives will be different experience. These will feel much lighter and more nimble. A good way to start learning your pinch grip and better knife skills.
Overall, seems like a good deal given the price but I have concern on the durability as it seems cheaply made, especially the handle. If these last they will be great value and I'll bump up my star rating.
One note on rusting mentioned by others...I suspect they didn't treat their knives well. You should never leave knives in the sink or in water...and never ever put them in the dishwasher. This a great way to ruin any knife. Hand wash knives and wipe dry after use...if run them through the dish washer you'll kill the steel and possibly ruin the wooden handle, especially a Japanese wa handle. If the advertising is true and these are high carbon knives...I suspect that they may only be semi-stainless. Which is fine...some of my most expensive knives are highly reactive carbon knives that take more care. However, high carbon knives are usually have a higher Rockwell rating and more easily take a finer, sharper edge and sharpen well on whetstones.
I'll report back in a few months on durability.