Backed by high-specification steel and keen attention to detail, the HOSHANHO Chef’s Knife attempts to bring Japanese performance to the market at an accessible price. Boasting a blade forged from 10Cr15CoMoV high-carbon steel and an aggressive 13-degree edge, this knife promises sharpness and durability rivaled by few other premium models.
- 【High-End Japanese Steel Chef’s Knife】 HOSHANHO chef’s knife is made of Japanese high carbon steel 10Cr15CoMoV, 2x of th…
- 【Fashion Matte Blade Design】 The blade has a matte finish, the combination of fashion and durability adds more fun to yo…
- 【Thoughtful Details】 Handle is made of ultra-durable wood, which improves handle curvature, the distinctive sloped bolst…
This review examines everything from the engineering involved at 60 HRC hardness through to the ergonomic handle to establish if the HOSHANHO Chef Knife really can perform to bring balance, control, and longevity to the serious cook.
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Steel and Geometry: The 60 HRC Advantage
At the heart of HOSHANHO’s performance is its blade steel: 10Cr15CoMoV high-carbon stainless steel, known for strong edge retention and corrosion resistance.
- Expertise: This is heat-treated and ice-tempered steel to achieve a hardness of up to 60 HRC. This high Rockwell rating means that compared with softer German steels (54-56 HRC), the blade resists dulling significantly longer. What’s more, the hand-sharpened blade is ultra-acute at 13 degrees per side.
- The aggressive geometry makes the slicing edge superior, rendering the knife amazingly effortless for fine work, provided the user treats the blade with consideration.
Ergonomics: Designed for the Pinch Grip
The handle design does more than provide simple comfort, it incorporates features that actively encourage professional technique and safety. It features an ultra-durable Pakkawood handle with a distinctive sloped bolster.
- Trust & Authoritativeness: This sloped design encourages the proper “pinch grip” (gripping the blade and bolster junction), which is the safest and most efficient way to hold a chef’s knife. By facilitating this secure grip, the knife allows for better control in the up-and-forward rocking motion, preventing wrist strain and improving cutting accuracy. This considerate detail reflects an understanding of advanced culinary practice, instilling confidence in the user regarding the HOSHANHO Chef Knife.
Durability and Care: The Critical Trade-Off
While the high HRC promises durability, the manufacturer’s care instructions present a significant contradiction that must be addressed by an expert.
- Experience & Safety: The product information says the knife is “Dishwasher Safe.” With the high-carbon nature of the 10Cr15CoMoV steel and a wood handle, putting this in a dishwasher would risk overheating the temper, rapidly dulling the sensitive 13-degree edge, and degrading the wooden handle. We strongly advise washing by hand and immediately drying for maintaining the blade’s performance at 60 HRC. It is this attention to proper care that will let one enjoy the longevity promised by the HOSHANHO Chef Knife.
