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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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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.
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.
- 【High-End Japanese Steel Chefs Knife】 HOSHANHO chefs knife is made of high-end Japanese steel AUS-10, 2x of the sharpness and durability of some other “premium” knives, and it owns a very high cost performance! With a hardness of up to 60 HRC, the kitchen knife offers excellent rust resistance, sharpness and durability.
- 【Fashion Matte Blade Design】 The blade has a matte finish, the combination of fashion and durability adds more fun to your cooking. Manufactured using modern technology and traditional techniques, they are ice tempered and heat treated to withstand cold, heat, corrosion and moisture.
- 【Thoughtful Details】 Handle is made of ultra-durable wood, which improves handle curvature, the distinctive sloped bolster shape encourages a proper and safer pinch grip” , the comfort is absolutely amazing, and you can make the up and forward motion without having to curve your wrist.
- 【Everyday Functionality Youll Love】 Our chefs knife is hand-sharpened to 13 degree on each side, so you can easily do your daily kitchen tasks like chopping, cutting, dicing and chopping vegetables, fruits, meat and cheese with this kitchen knife. Superior sharpness that will impress you with every cut!
- 【Exquisite Gift】 Our chef knife comes with a simple, classic gift box, whether its Mothers Day, Fathers Day, or Thanksgiving, Christmas, New Years, Easter, Halloween, this HOSHANHO kitchen knife is an elegant and practical gift
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
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.
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.
Santoku Knife: What is It Used For?
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
- 【High-End Japanese Steel Chefs Knife】 HOSHANHO chefs knife is made of high-end Japanese steel AUS-10, 2x of the sharpness and durability of some other “premium” knives, and it owns a very high cost performance! With a hardness of up to 60 HRC, the kitchen knife offers excellent rust resistance, sharpness and durability.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
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Conclusion
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 Ultra-Sharp Japanese Chef’s Knife For a Price That Won’t Keep You Up At Night
- Japanese kitchen knives are valued for their very hard, high-carbon steel, exceptional quality and value, and fit and finish.
- Among Japanese knives, the Hoshanho 8-inch Professional Cooking Knife may be among the best and most affordable on the market.
- The HOSHANHO 8-inch Professional Cooking Knife uses high-carbon Japanese AUS-10 steel, a durable, corrosion-resistant steel that holds an edge well.
- The blade has a hardness of 58 HRC, typical for Japanese kitchen knives. It is heat-treated and ice-tempered for improved hardness.
- The knife has an ergonomic, rounded, and curved handle made of a durable wood-resin composite called Pakkawood. The shape of the handle encourages a proper and safe pinch grip.
- Customers praise the knife’s balance and comfort.
- Although the HOSHANHO knife comes extremely sharp out of the box, it may require more frequent sharpening compared to some other high-end knives. The matte blade finish is more durable than a polished look.
- Some of the positive features of this knife are the high-quality forged steel, exceptional sharpness; durable, comfortable ergonomic handle; versatile western-style blade; and high quality-to-price ratio.
- Some cons of the knife are that it may require more frequent sharpening; the blade may be a bit brittle, and the handle may be better suited for smaller hands.
- Overall, the HOSHANHO 8-inch Professional Cooking Knife is an excellent value, offering high performance and quality at an affordable price.
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