Hiromoto Blue Steel Core Chef's Knife

[Peter]

Since I use a bigger cutting board (white maple, nice wood for it's purpose) my wish for a longer knife than 240mm has got stronger. Finally I've bought a Hiromoto Western gyuto.

The photo is stolen from Lee's post:http://i2.photobucket.com/albums/y7/pikappa167/DSCN1350.jpg

Construction:
Warikomi, Blue steel with stainless sides

Blade:
270mm x ~2mm, very asymetric edge, right handed
I don't own a scales but the knife is much heavier than a carbon steel Gyuto.

Shape:
more triangular than other Japanese knives I've seen

Hardness:
60-62° HRC (claimed)

The blade is well finished. Minor problems at the heel caused by the stamping machine(?term) and at the end of the handle. All edges are smoothened.

The handle is big and comfortable, knuckle clearance is good. Balance point is ca. 17mm in front of the heel. The knife came sharp out of the box, two strokes on a steel made it ready for use.

The blue steel is noticeable softer than Shinichi's blades or my Kikuichi carbon Gyuto. The edge showed a tendency to roll, so I put it on a stone. There was a slight burr which could be easily removed.

Sharpening on a stone was quite easy and now the edge doesn't roll anymore (after a short use).

The knife feels "German", made for tough use, distributor is japanesechefsknife.com, 150$.

Btw., the long blade is very comfortable, a year ago I wouldn't have wanted such a long knife.

[Fred]

Peter, thanks for an excellent review. It's been fun watching you put your toe in the water with Japanese knives. Looks like you have take the plunge!

[Peter]

Fred, that's true but the Japanese way isn't very cheap.

Today it's astonishing to handle German knives. Once you get used to the sharpness and hardness of Japanese products you won't want German knives anymore. Still I believe it's very expensive to get the production quality and ergonomy of German knives like Messermeister, F.Dick or Wuesthoff. But I absolutely agree steel is the most important criterion.

Btw., grande merde. The original sharpening angle seems to have been too small, three chips and I don't know how it happened. Meanwhile I've regrinded the blade. If it chips again, I will post it, it's very unusual. There are more members who own Hiromoto knives.

Peter

[a priori]

Appeciate the review, since I've been thinking about getting one.

One of the key reasons I like gyutos is the lightness, which translates into better control -- at least for me. I'm guessing the relative heaviness of the Hiromoto is due to the warikomi construction (?).

[Peter]

Yes, I think so. I own a carbon steel and a warikomi gyuto by Kikuichi. The weight of the warikomi is similar to the Hiromoto. But, of course the warikomi construction is superior.

There are many cooks (I'm just a layman) who prefer hefty knives.

Peter

[louisianacook]

[ QUOTE ]

The blue steel is noticeable softer than Shinichi's blades or my Kikuichi carbon Gyuto. The edge showed a tendency to roll, so I put it on a stone.

[/ QUOTE ]

I will agree with this statement as well, seems Hiromoto down-tempered the AS steel to be more friendly to home cooks? I think the extremely asymetrical edge plays a role in making the edge roll as well. Very sharp, but delicate. I haven't decided if I want to even the bevels out yet or not. Maybe I should buy another to pit them head to head! /ubbthreads/images/graemlins/grin.gif I have sharpened mine two times with 5K and 8K stones, and edge retention has been very good, not Takeda AS steel good, but it is also much easier to sharpen. Very cool looking knife when the electric blue patina of the AS contrasts with the "dripping" lamination line of the SS.
Lee