Hirimoto G3 Opinions

[Jordanp]

Anyone have experience with this line? My friend was looking at it and was wondering if I knew anything about them so I thought I'd ask here.

(specifically the 240mm gyuto)

 

[mikemac]

I picked one up as a beach house/rental/stainless option and was really impressed...way above average bang for the buck. Economic circumstances have me slimming down my knife drawer and I'm actually asking myself the question"...which one do I keep: Tadatsuna, original TKC or G3..."
Just my 2 cents

 

[Jordanp]

Anyone else have opinions on this line?

 

[supersayan3]

I dont have opinion, but After mikemac's answer (combined with my love for Hiromoto) I am tempted two days now to buy one

 

[James]

I have a suji in that line. Grind is even and the steel takes a nice edge. I personally prefer Tanaka's g3, but if you want a polished knife with a western handle, the hiro isn't a bad option.

 

[Jordanp]

I have a suji in that line. Grind is even and the steel takes a nice edge. I personally prefer Tanaka's g3, but if you want a polished knife with a western handle, the hiro isn't a bad option.

How is it for sharpening? Comparable in edge taking and ease of sharpening to what kind of steel? (never used or sharpened G3)

 

[James]

Sharpens up pretty easily (but the Tanaka is way easier imo...HT differences). Edge I can get off of the stones reminds me of 19c27 and whatever they use the misono ux10.

 

[Jordanp]

So a bit similar to suisin inox honyaki?

 

[supersayan3]

As far as I have read, G3, 19C27, VG-1 and MBS-26 are considered somehow similar steels. Not very hard, fine grained, easy to sharpen

 

[maiko]

How is it for sharpening? Comparable in edge taking and ease of sharpening to what kind of steel? (never used or sharpened G3)

I have a pair of Sukenari Ginsan Gyutos and its one of my favorite steels (and favorite stainless for sure) to use and sharpen. I chose the Sukenari over the Hiromoto G3 Gyuto for the Sukenari's wa handle and a bit heavier blade. I have not used the Hiromoto G3 so cannot tell you how the G3 compares between the two makers.

 

[Benuser]

http://www.zknives.com/knives/kitchen/ktknv/hiromoto/hiromoto240gyuto.shtml

My own experience is limited to having sharpened a few of them -- very easy stainless, finely grained -- and the use of a petty. It's kept a bit soft to my taste, but a very safe choice. Keep it thin, give it a microbevel and you have a terrific workhorse.