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Thread: Hiromoto AS Thickness question

  1. #21
    Senior Member ChiliPepper's Avatar
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    Quote Originally Posted by tk59 View Post
    It's a very good knife but amongst Japanese knives, I would rate it fairly average in its price range.
    See, that's where I get confused: a Hiromoto 210 gyuto costs 145 usd shipped. What do you consider is the best price/performance value in that range?

  2. #22
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    You'd have to decide what it is you value most in a kitchen knife. If you really need something exactly like the Hiro AS, that may very well be the best you can do. I once had a guy come to my home so I could sharpen his Hiro AS (which he bought after scouring the forums). He compared it side by side with a CarboNEXT I'd bought a month earlier for testing, both with fresh edges on a number of different types of food items. He left with my CN. I did absolutely nothing to influence him, btw other than to let him try out a few other knives. Everyone here knows my house is like a black hole. Once I buy something it rarely goes out. He just seems so happy with the knife, I had to let him take it...

  3. #23
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Sambal View Post
    Point taken, thanks Chefdog, but I'd still like to know if anyone has experience with both the Hiromoto TJ santoku and the gyuto in terms of their comparable thicknesses.

    I think the real question is, what on earth do you need a santoku for? The only thing it's decent at is chopping small vegetables. That's it.

    Sorry, someone had to say it
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  4. #24
    Quote Originally Posted by ThEoRy View Post
    I think the real question is, what on earth do you need a santoku for? The only thing it's decent at is chopping small vegetables. That's it.

    Sorry, someone had to say it
    I recently bought a 210mm Heiji santoku for my girlfriend, and I'm surprised how much I like it! (I'd only tried 165mm before) for home use I think it's a great knife
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  5. #25
    Senior Member DwarvenChef's Avatar
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    From early in my discovery of Japanese blades I was very happy with the Hiromoto AS line. It comes down to what you want and like using. I've played with the lasers quite a fe times and they just don't hold much for me, I seem happier with a heavier blade. Over the past 8 years I have bounced around and I keep falling back onto the H AS knives I kept, several in the above pic have moved to new homes. I wrote many reports on these over the years and I really would love to read them again all these years later and see what may have changed LOL.

    As for the heft behind the edge I can't say as to what is better, these are medium weight knives and it's what I expect from a mid weight blade. Thinning it brings it down to a lighter weight blade but maybe not into the light weight catigory... and at what cost? Granted the work that Dave has been doing with the AS line looks fantastic and really brings out a posable art to the blade, not a bad endevour if thats what your after. However I would worry about the heft and stiffness loss due to the thinning, something I come to expect in my H AS blades. While I no longer have a shorter H AS knife at this time, only have the long blades, my 2 mid sized blades are the Hiromoto HC 240 and Koshi 210.

    At work on the line I really liked the SS cladding over the AS edge. Not liking stainless steel edges I have to say having stainless cladding gave me the best of both worlds till i discovered cleavers for line work

    One of my pipe dreams has been to get several different makers of SS clad with carbon core knives, Carter has been high on the list but not being well off never something I would be able to get LOL.

    All in all you have to find your own sweet spot for the knife your looking for and it's intended use. I have 4 knives in the 210/240 range but they all have very different profiles that I use in different ways at home. At work I have fallen to the cleaver and do most of my work with that blade. Now days I'm pretty settled in the knives I use for how I cook and only really get excited about handmade blades in a few styles, nothing I can deal with nowdays Use is the most important thing to me and I now need to find a vintage butchery cleaver, my CCK 1202 is a bit light for some work.

    Thats about all I have in mind so far

  6. #26
    Senior Member ThEoRy's Avatar
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    Okay 210mm...I'll give you a pass on that one. I think the Hiromoto AS santoku only goes up to 190mm though.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #27
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    [QUOTE=ThEoRy;173726]I think the real question is, what on earth do you need a santoku for? The only thing it's decent at is chopping small vegetables. That's it.

    Well, that's precisely it! For my prep work I like to pair a small knife with a gyuto. I actually like going from a larger and heavier gyuto to a smaller and lighter knife back and forth depending on what I'm cutting. I personally find it more efficient and the variety in handling different knives makes it seem less tiring. I don't know why but I've never found the petty or paring to be "right" in this pairing with my gyuto. Been using a Global bunka type of around 140mm and I'm looking to replace this with a similar type but in CS and preferably but not necessarily with stainless cladding. So I'm looking at the Hiromoto santoku 160mm. I'd prefer it if it was 140mm and I wondered about the thickness. I'm open to all suggestions. And apologies, I didn't want to veer this thread off but since you ask . . .

  8. #28
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    As usual diff. opinions all said,bottom line is what you like.I luv. my carbons so long my first knife wt. any stainless in many yrs. was a Hiro AS 6" petty.In Gardemanger work petty's come in handy.My favorite all time petty was my Masamoto carbon steel thin blade.Somehow it dissappeared at work one day.Still have the Saya that came wt. it.The Hiromoto AS replaced it & served me well.

  9. #29
    Quote Originally Posted by DwarvenChef View Post


    From early in my discovery of Japanese blades I was very happy with the Hiromoto AS line. It comes down to what you want and like using. I've played with the lasers quite a fe times and they just don't hold much for me, I seem happier with a heavier blade. Over the past 8 years I have bounced around and I keep falling back onto the H AS knives I kept, several in the above pic have moved to new homes. I wrote many reports on these over the years and I really would love to read them again all these years later and see what may have changed LOL.

    As for the heft behind the edge I can't say as to what is better, these are medium weight knives and it's what I expect from a mid weight blade. Thinning it brings it down to a lighter weight blade but maybe not into the light weight catigory... and at what cost? Granted the work that Dave has been doing with the AS line looks fantastic and really brings out a posable art to the blade, not a bad endevour if thats what your after. However I would worry about the heft and stiffness loss due to the thinning, something I come to expect in my H AS blades. While I no longer have a shorter H AS knife at this time, only have the long blades, my 2 mid sized blades are the Hiromoto HC 240 and Koshi 210.

    At work on the line I really liked the SS cladding over the AS edge. Not liking stainless steel edges I have to say having stainless cladding gave me the best of both worlds till i discovered cleavers for line work

    One of my pipe dreams has been to get several different makers of SS clad with carbon core knives, Carter has been high on the list but not being well off never something I would be able to get LOL.

    All in all you have to find your own sweet spot for the knife your looking for and it's intended use. I have 4 knives in the 210/240 range but they all have very different profiles that I use in different ways at home. At work I have fallen to the cleaver and do most of my work with that blade. Now days I'm pretty settled in the knives I use for how I cook and only really get excited about handmade blades in a few styles, nothing I can deal with nowdays Use is the most important thing to me and I now need to find a vintage butchery cleaver, my CCK 1202 is a bit light for some work.

    Thats about all I have in mind so far
    After reading this I looked at the Hiromoto in a totally different light

    I sold mine cause the thinning was a pain, and I mean the necessary thinning that just helps you keep the blade cutting properly.
    And you know the S cladding would be cool but because it wont rust you would like it to be polished. Never managed to get it polished cause was always thinning.
    Low heel was also not for me.
    Edge was nice but its not the creme de la creme.

    But you said something very important, these are for under 200 dollars [most of them] And is that price bracket you really get enough. More than enough.

  10. #30
    Quote Originally Posted by Sambal View Post
    Does anyone know if the Hiromoto TJ Santoku have the same blade thickness problem?
    I recently got the Hiro AS santoku, and I like it quite a bit, even with the ootb edge. It cuts quite easily, and even compares favorably (by just a bit) with my Konosuke HD gyuto. The metal on the handle was a bit high when I got it.

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