“HOSHANHO Loong-Series Japanese Chef’s Knife Review: Precision on a Budget

When I mention Japanese chef knives, you may think of the Santoku-style knife. These don’t look like traditional Western-style chef’s knives but have become popular for home cooks. However, what really sets Japanese kitchen knives apart is the very hard, high-carbon steel they use and the exceptional quality and value, not to mention the fit and finish. A number of Japanese makers create extremely high-quality western-style chef’s knives for unbeatable prices and the Hoshanho 8-inch Professional Cooking Knife may be among the best and most affordable on the market.

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What is the HOSHANHO Loong Series?

The HOSHANHO Loong Series is the brand’s signature line of Japanese-style kitchen knives, first introduced to the North American market in 2020. While many Westerners might simply call it the Dragon Series, the use of the term Loong is a deliberate nod to Chinese cultural identity.

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The Meaning of “Loong” (龙)

In contrast to Western mythology, where dragons are often fire-breathing antagonists to be slain, the Chinese Loong is a sacred and benevolent creature.

• Symbol of Good Luck: The Loong is traditionally associated with wisdom, strength, and auspicious power.
• Harmony and Balance: In Chinese philosophy, the Loong represents the fundamental forces of harmony, a theme central to HOSHANHO’s “He Shan” (Harmony in Dining) philosophy.
• Imperial Authority: Historically, the Loong was a symbol of the Emperor, representing the highest standard of excellence and authority.

By naming this line the Loong Series, HOSHANHO is signaling that these knives are built to embody that “dragon-like” strength and precision without the premium price tag typically found in high-end Japanese cutlery.

The Blade

Part of their Loong series of knives, the Hoshanho Chef’s Knife uses high-carbon Japanese steel called AUS-10. AUS steel is a Japanese steel popular for knives because of its durability, corrosion resistance, and ability to hold an edge. What’s more, it’s easy to sharpen to a near razor edge. This type of steel is comparable to 440B steel.

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AUS-10 Steel

Aus-10 steel is made by Aichi Steel, from the Japanese city of Tokai. Its carbon content is quite high, making it the strongest type of steel in the AUS category. According to the knife’s manufacturer, this steel combines the advantages of German and Japanese steel, making it sharper and more durable.

Aus-10 composition:

• Carbon: 0.95–1.1%
• Chromium: 13–14.5%
• Vanadium: 0.1–0.27%
• Molybdenum: 0.1–0.3%
• Nickel: 0.5%
• Manganese: 0.5%
• Sulfur: 0.03%

The Aus-10 steel of the Hoshanho blade has a hardness of 58 HRC (+/- 2). This means that it scores 58 on the Rockwell Hardness Scale, which is usually used to rate German kitchen knives. As far as the hardness, 58 is a fairly typical quality for Japanese kitchen knives, but harder is not always better. The harder the blade, the more brittle it can be.

The Hoshanho blade is heat-treated and ice-tempered. Ice-tempering is just what it sounds like. The blade is immersed in dry ice or liquid nitrogen at -90°F and -290°F. This is done to improve the hardness. Then the blade is heat tempered in the usual way using low temperatures. Depending on the temperature used, the ice-tempering process could make a blade more brittle. Hoshanho does not describe the exact temperatures used but I would imagine that their process is designed to produce a good trade-off between hardness and edge-retention.

As it is, while the very hard Hoshanho blade can be easily sharpened and hold a very thin edge, with good retention, it may be more brittle than the knives you are used to and could be subject to nicks depending on how you use it.

Reviews are mixed on the knife’s edge retention. You’ll find this to be par for the course. Some people simply abuse knives, use improper cutting surfaces, etc. While some customers say the knife loses its edge faster than expected, others say the steel is very hard and holds its edge well. The mixed feedback on this issue is about half and half.

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The Handle

The Hoshanho handle is ergonomic with a rounded and slightly curved profile and the entire knife weighs less than a pound (128 grams, 0.48 lbs, 7.6 oz). Customers have made note of its perfect balance saying it feels great in the hand. At least one reviewer said that the comfort is ‘absolutely amazing.”

The handle’s shape is perfect for a pinch grip. As the manufacturers say, the ‘distinctive sloped bolster shape encourages a proper and safer pinch grip.’

The handle is made from pakkawood, a wood and resin composite used for its durability as well as heat and moisture resistance. However, this doesn’t mean you can put this knife in the dishwasher. Never put any knife with a wooden blade, composite or not, in the dishwasher!

One customer said that the “cut out of the blade fits your fingers perfectly and makes slicing and dicing real hand friendly”. Another buyer mentioned that the knife’s “weight is evenly distributed throughly (sic) which makes for effortless cutting”. At least two reviewers appear to be professional cooks and both love the knife, calling it very easy to use and praising its quality and workmanship. For such a low price, the knife looks and feels expensive.

Overall, the reviews for the HOSHANHO kitchen knife are positive and customers love its quality, affordability, and performance.

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Sharpness

Customers also make note of the knife’s sharpness. This knife comes extremely sharp out of the box. It is sharp enough to cause serious cuts if you are not careful! But, it will produce thin slices while being able to handle all your routine chopping and cutting tasks with ease and comfort. Never pay any attention to the old wive’s tale about a dull knife being more dangerous if you’ve never used an ultra-sharp knife like this.

The manufacturer makes a lot of the knife’s ‘fashionable’ matte finish. This just means the blade is not polished or shiny. Beauty is in the eye of the beholder but a shiny polished chef’s knife is soon to be scratched and dull, anyway, unless you are an obsessive knife enthusiast instead of a busy home cook.

Hoshhano Ultra-Sharp Chef’s Knife Pros

• Made of forged steel
• Exceptionally sharp with great edge retention
• Durable and corrosion-resistant
• Comfortable handles with an ergonomic design
• Traditional western-style blade, perfect for a variety of needs
• High quality-to-price ratio

Hoshhano Ultra-Sharp Chef’s Knife Cons

• May require more frequent sharpening compared to some other high-end knives
• Not dishwasher safe (no good knife is)
• Blade may be a bit brittle
• Handle design may be better for smaller hands

📊How the Hoshanho Loong Series Compares

To give you a better idea of where the HOSHANHO Loong-Series
stands in the wider world of cutlery, I’ve compared its specifications against two other heavy hitters I’ve reviewed here on CulinaryLore: the versatile Wüsthof Classic and the precision-focused MAC Professional MTH-80. While these knives represent different price points and traditions, seeing them side-by-side highlights why the Loong Series is such a strong contender for the best affordable Japanese-style knife.

Feature	Wüsthof Classic 8-Inch	MAC Professional MTH-80	HOSHANHO Loong-Series
Origin / Style	German / Western	Japanese / Hybrid	Japanese-Style / Hybrid
Steel Type	German Stainless Steel	Mac Steel (High Carbon)	AUS-10 Japanese Steel
Hardness (HRC)	58 HRC	60 HRC	58-60 HRC
Edge Angle	14° per side	15° per side	15° per side
Bolster Design	Full Bolster (Heavy)	No Bolster (Lightweight)	Sloped Bolster (Pinch Grip)
Best Use Case	Heavy-duty workhorse	Professional precision	High-performance value

What Other Experts Are Saying

Because HOSHANHO is primarily an Amazon-native brand, you won’t often find it in high-end culinary magazines like Food & Wine. However, independent testers and professional cooks who have put the Loong Series through its paces have reached a surprising consensus.

• Sharpness (The “Razor” Consensus): Across almost every independent video review, testers have noted that the Loong Series arrives with exceptional factory sharpness. In some cases, it has been measured at a sharpness level comparable to a razor blade, outperforming many knives that cost three times as much.
• The “Pinch-Grip” Paradox: Most experts highlight the unique sloped bolster as the knife’s standout feature. While YouTube reviewers like M.A. and Sweet Willy praise it for providing amazing comfort and better control during high-volume prep, some traditionalists find the grip awkward or “strange” at first until they adjust their technique.
• AUS-10 vs. VG-10: Knife steel nerds often compare the HOSHANHO’s AUS-10 steel to the industry-standard VG-10 (found in brands like Shun). The consensus is that while the AUS-10 in the Loong Series may be slightly less stain-resistant if left wet, it is actually tougher and less prone to chipping than the more brittle VG-10 blades.
• Professional Reliability: While some Reddit communities can be skeptical of budget brands, several working chefs who have used the Loong Series for long-term “brisket slicing” and heavy-duty catering report that the knife holds up remarkably well for the price, provided it is properly hand-washed and honed.

The Final Verdict

All in all, the HOSHANHO Loong Series Chef’s Knife is an excellent value, giving you excellent performance with great looks for a price that will not keep you up at night. It is made out of high-carbon Japanese steel with a durable and comfortable ergonomic handle with excellent balance and handling characteristics. It is extremely sharp out of the box and looks like a high-end, expensive knife. If you are looking for a new knife of high quality without spending a lot of money, or want to buy your first chef’s knife, the Hoshanho would make an excellent choice.

Key Summary Points for HOSHANHO Loong Series Japenese Chef’s Knife

Cultural Identity: The HOSHANHO Loong-Series is named after the Chinese Loong (Dragon), a sacred symbol of wisdom and strength, reflecting the brand’s goal of bringing high-end performance to the affordable market.

Premium Steel: The 8-inch Professional Cooking Knife uses high-carbon Japanese AUS-10 steel, which offers a durable, corrosion-resistant edge that is easier to maintain than more brittle alternatives.

Optimal Hardness: With a hardness of 58-60 HRC, the blade is ice-tempered to achieve a “sweet spot” between professional-grade sharpness and everyday durability.

Ergonomic Design: The handle features a unique sloped bolster designed specifically to facilitate a professional pinch grip, made from moisture-resistant Pakkawood for long-term comfort.

Expert Consensus: Independent testers and professional chefs highlight its exceptional “out-of-the-box” sharpness, often comparing its performance to Japanese knives costing three times as much.

Competitive Edge: When compared to industry leaders like the Wüsthof Classic and MAC MTH-80, the HOSHANHO provides a similar 15-degree edge and professional balance at a significantly lower price point.

Unbeatable Value: Overall, the Loong-Series is one of the best and most affordable entry points for home cooks looking to transition to high-carbon Japanese-style cutlery.

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