Hiromoto AS 210mm Gyuto value?

Discussion in 'The Kitchen Knife' started by stephen129, Jan 11, 2019.

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  1. Jan 11, 2019 #1

    stephen129

    stephen129

    stephen129

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    How much is a Hiromoto Aogami Super 210mm Gyuto worth?

    It was bought in November 2013.

    It's been used in a domestic kitchen, generally kept in good condition.
     
  2. Jan 11, 2019 #2

    Timthebeaver

    Timthebeaver

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    If it hasn't been sharpened poorly, about 20% less than the purchase price. Someone (blinded by the perception of added value due to the fact they aren't made any more) might offer you more for it however.
     
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  3. Jan 11, 2019 #3

    Ruso

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    I dont think it was out of production for long enough or it’s a knife that is unique enough to command extra value.
     
  4. Jan 11, 2019 #4

    Xenif

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    A recent sale (which I wish I hadn't missed) saw a 190 Santoku BNIB and a lightly used 120 sold together for $200. A well used 210 will probably fetch less
     
  5. Jan 11, 2019 #5

    Benuser

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    Yes, expect something around $80-100, depending on the remaining width and the thickness right behind the edge. If it hasn't undergone a recent thinning a buyer will have to see it as a project knife, with some serious work to be done, after those five years of home use. Taking into account your shipping costs and PayPal fee you might reconsider selling.
     
    Last edited: Jan 11, 2019
  6. Jan 12, 2019 at 5:00 AM #6

    dough

    dough

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    well I for one love buying those. Honestly I’d jump on a 240 gyuto if someone was looking to move it. But I agree 100 is fair... I may go $120 as I like them.(there however is a new as model that’s is pretty similar if not a little better made) I however own a lot of knives and need no more so I’m picky you might be able to sway a newer user into investing a bit more.
     
  7. Jan 12, 2019 at 3:18 PM #7

    KenHash

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    May I ask to what "new model" your are referring? My understanding has been that since Mr Nagao closed the factory a few years ago there have been no new models introduced with only existing inventory just getting whittled down.
     
  8. Jan 12, 2019 at 3:22 PM #8

    stephen129

    stephen129

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    How difficult is it to thin? I've just bought a King 250/10000, I presume I'd use the 250 side?

    If I were to get a professional sharpener to do it, what would I expect to pay?

    The Hiromoto was my first ever Japanese knife (excluding a super old Global gyuto, that may have been fake) and although I've really enjoyed it, I've never felt it cuts as well as it could. Either due to the geometry, or my own inability to sharpen.

    I might take it to a professional sharpener who did a decent job on my Moritaka nakiri. That cut a lot better than the Hiromoto.

    I've just bought a Shibata Kotetsu AS 210mm to replace the Hiromoto, am I right in thinking I'll see a noticeable improvement?
     
  9. Jan 12, 2019 at 5:55 PM #9

    Benuser

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    Thinning isn't easy, the soft stainless cladding is very abrasion resistant and easily clogs your stone. The blade's asymmetry with an off-centered core doesn't make it very simple either. And Hiromotos tend to hide some surprises as well. Send it out to Dave Martell, Jon Broida or Korin. They know what they are doing.
     
  10. Jan 12, 2019 at 11:27 PM #10

    Corradobrit1

    Corradobrit1

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    Thats what I would do. And get cool etch at the same time.

    This would be a great transformation

    Unknown.jpeg
     

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  11. Jan 12, 2019 at 11:58 PM #11

    stephen129

    stephen129

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    I live in the UK I'm afraid. I'm gonna ask some knife sharpeners I know in London. Just intrigued how much they would charge and if it's worth it.
     

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