Hiromoto Knives Review
Overview:
Hiromoto has been producing professional quality knives for decades in Seki City, Japan. We tested the Aogami Super line which is forged from carbon steel with an additional mix of Chromium and Tungsten which is added for edge retention and durability. Knife makers have to adjust the mixture of metal because hardness and edge retention do not always correlate with durability and ease of sharpening. Overall the Hiromoto line Rockwell 60-62 which is ideal for kitchen knives. The blades are clad with stainless steel to protect from rusting (except the cutting edge). The result is an easy to sharpen knife that is durable and perfectly balanced and can hold a razor sharp edge. The downside is that the edge will often discolor if left wet or in contact with acids over a period of time.
What We Think:
Our staff has used Hiromoto Knives for the last few months and we love the performance of these knives. However, they do discolor on the edge, so if this might bother you it may be wise to purchase another brand. Hiromoto knives are easy to sharpen but are not dishwasher safe.
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