Another Hiromoto finding

Discussion in 'Cooking Knife Reviews' started by benuser, Jun 3, 2015.

  1. benuser

    benuser

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    No experienced stainless user here. Easy sharpening and no troublesome deburring mean a lot to me. Highly biased by bad VG-10 and Cromova experiences. But I just got a Aus-10 blade by Hiromoto, a 270mm gyuto. Remarkably light and nimble for its size. At a very pleasant price level, US$130 + $7 shipping. More will follow.
     
  2. gladius

    gladius

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    I look forward to hearing about its edge taking properties. I know nothing about aus-10's reputation. Supposing all are heat treated well and are hardened to ~58-59, would you expect it to feel more like aus-8, g3, or the carbon-like fine-grained Swedish stainless alloys like aeb-l and whatever is in the Gesshin Ginga?
     
  3. benuser

    benuser

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    My very first impression was about a 13C26. The carbides abraded quite easily without popping-up again. But I'll see and let you know, have yet to perform a full sharpening.
     
  4. rick alan

    rick alan

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    AUS10 is I understand very similar to 440C, surgical stainless as the latter has been called in the States for the many decades this ancient stuff has been around.  As such not quite Swedish stainless but the old-timer is not that far from it.

    Rick
     
  5. gladius

    gladius

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    Benuser, that's exciting to hear.

    Rick, if it proves to be anything like 13C26/AEB-L, I'd imagine it takes an edge far more easily than 440C. Probably holds it a little longer too.
     
  6. benuser

    benuser

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    I should add that choil and spine are properly eased, and the blade comes a bit wider than the 270mm AS.
     
  7. benuser

    benuser

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    Here, compared to the Hiromoto AS. The AS has more upswing and the Aus-10 is both flatter and wider, and, I should add, comes much thinner behind the edge.

    [​IMG]
     
  8. rick alan

    rick alan

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    I missed Benuser's comment there.  I believe my Deluxe Personna is 440C, takes a bit of effort to sharpen but no significant burr issues.  I'd imagine 13c26 would sharpen with a bit less effort as well as be noticeably sharper, though I don't know that its edge retention would be better, except at very steep angles.  13c26 is known for superior edge stability.

    Rick
     
  9. spoiledbroth

    spoiledbroth

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    hey ben! I have the 240 (235 actually). it is a wonderful knife, have just been getting into sharpening it recently. the hiromoto aus-10 profile really reminds me of misono knives I have seen/used, very shall we say, discreet profile which definitely contrasts with the tenmi jyuraku ginsanko knives (pretty darn tall knife even in 240, not a bad thing just... different).
     
    Last edited: Jun 4, 2015
  10. benuser

    benuser

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    What about the edge retention I can expect? With relatively soft steels I tend to add a one-sided microbevel.
     
    Last edited: Jun 4, 2015
  11. spoiledbroth

    spoiledbroth

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    i think the edge retention beats out my tojiro ... similar in still giving a nice bite at higher grits, responds nice to stropping. have yet to see any micro chipping or anything (keep in mind its my knife at work). Yeah. not too sure what else I can say. I think aus8 has pretty good edge retention at least my yoshihiro hayate and fujiwara kanefusa knives do take a pretty decent edge but they'll hold it for quite a while.. I have also been playing with an artifex gt 210mm gyuto which is kanefusa made in the same steel (aus8). I'd say the retention is just as good if not better of aus-10 plus taking a keener edge because of a higher carbon content (compared to aus-8).
     
  12. benuser

    benuser

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    Pleased to read this information, doesn't sound too bad to say the least. I will report with my own findings after some prep on crappy poly boards.
    I should add a first sharpening was very, very easy. It's a bit coarser than AEB-L and offers some more bite, I guess, but this is a very first impression you should take with some grains of salt.
     
    Last edited: Jun 6, 2015
  13. mike9

    mike9

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    I'm curious to hear your review Ben - that's an attractive knife at a more than attractive price.
     
  14. spoiledbroth

    spoiledbroth

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    don't wait on it too long if you're interested! koki had only a handful of the 240s when I got mine a few weeks ago, I'm sure the situation is similar for the 270s. hidatool also has the 270s at a slightly better price point (don't know what hida charges for shipping though)
     
  15. benuser

    benuser

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    First impression under hard circumstances -- poly boards -- is excellent, HRc of 58/59 made me a bit worrying, but it behaves very well, and keeps its bite.
    Profile is slightly different from the AS series, tip just a tad lower, much wider at the heel. I can understand the Misono comparison because of its evenness.
    Have touched it up with two strokes on a Chosera 2k, and had a very smooth result after a few strokes of light denim stropping.
    A very interesting blade at its price level. Just be aware the edge OOTB is just crazy thin and only meant to be helpful for initial sharpening. Some 10 degrees on both sides, change it to 12 to the right and some 16 to the left and you will be fine.
    I happen to be a carbon addict, but do like stainless if it behaves like this one.
     
    Last edited: Jun 8, 2015
  16. spoiledbroth

    spoiledbroth

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    interesting comments about the edge i suspect mine was more like 20 per side... i got a wusthof recently with more acute angles than my hiro ns-10! but I think Hiromoto company decides to dedicate their time to things the end user cannot modify so easily.... heat treat, f/f, ergonomic and functional considerations... A very fine blade to be sure!
     
  17. benuser

    benuser

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    I guess I got one meant for the Japanese market, where the customer or retailer is supposed to perform the first stone sharpening. I'm very happy with that, as I never like factory edges.
     
  18. spoiledbroth

    spoiledbroth

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    neither of mine came with what i would consider a working edge the tenmi jyuraku in ginsanko had a very poor bevel all over the place and also the edge had to be straightened by me in the end :( wasn't willing to return a second time.
     
    Last edited: Jun 9, 2015
  19. benuser

    benuser

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    Bizarre. The HiromotoTJ I've seen all had the same edge, both G3 and AS, as if they were gone thru the same hands -- as they probably did.
    After a relief bevel of some 6 degree, minibevels of 10 resp. 16 degree. Not the strongest edge, I guess some buffering is the culprit, and a bit audacious for my kind of use, but fairly usable.
     
    Last edited: Jun 10, 2015
  20. millionsknives

    millionsknives

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    @Benuser as the biggest Hiromoto expert I know, what do you think of the AS stainless clad santoku?  From your other comments I feel the AUS-10 gyuto has a thinner grind than the Aogami Super gyuto.  Any experience on the santokus?