HOSHANHO 6-Piece Meat Knife Set, Ultra Sharp 4.5 Inches, Serrated Table Knives, Japanese Steak Knives AUS-10 High Carbon Steel with Ergonomic Handle

Fantastic set of knives - extremely sharp and outstanding quality.

Threw this magnetic board up on a wall to see how it looked. (Ignore the ugly wall and the crookedness) It works great. Magnetism is all across the board with maybe <cm gap in between where there’s no or opposing) magnetism. Nice wood with a great finish. This 12” piece held six knives, and I could squeeze a seventh skinny blade on there if I had one. The quality of the knives is great. I ordered two filleting knives before and they work phenomenally. Very sharp out of the box. This is a great set for the price with the craftsmanship you get. Very worth it. Note: haven’t tried sharpening yet, because they’re still sharp, so I can’t comment on that, but hard knives that keep their edge like these do are usually a slog to sharpen. ?

Ich habe schon einige Küchenmesser ausprobiert, aber das HOSHANHO Santoku hat mich sofort überzeugt. Das Ding liegt perfekt in der Hand – der Griff ist ergonomisch, gut ausbalanciert, nichts wackelt oder wirkt billig. Man merkt sofort: Hier wurde nicht gespart. Die Klinge ist rasiermesserscharf. Egal ob Fleisch, Gemüse oder Kräuter – alles geht mühelos durch, ohne Reißen oder Quetschen. Kein Kraftaufwand nötig, keine Frustration. Genau so muss ein Messer schneiden, sonst kann man’s gleich lassen. Optisch macht es ebenfalls was her. Die feine Musterung auf der Klinge und die wertige Geschenkbox zeigen, dass man hier ein echtes Qualitätsprodukt in der Hand hat – perfekt auch als Geschenk, wenn man Eindruck machen will. Ich nutze es mittlerweile täglich – und greife kaum noch zu meinen anderen Messern. Klingt übertrieben? Ist aber so. Fazit: Wenn du ein echtes Arbeitsmesser suchst, das scharf bleibt, sauber verarbeitet ist und dabei auch noch gut aussieht, dann greif zu. Für den Preis kaum zu toppen. Absolute Empfehlung.

I initially bought the Nakiri from this brand (Hoshanho) which I recently reviewed. Now I have added this Santoku, both knives from their 'Loong' series. As with the Nakiri I am extremely pleased with this knife. Made from 3 layers of metal (can be seen at the ground edge of the blade) and a hardness of 62HRC....WOW if that is accurate this is one hard sharp blade. The design is very pleasing on the eye and the ergonomics of the handle means both my wife and myself find it comfortable to use....and as I write this the knife only arrived about 20 minutes ago...already used and reviewed...that's how good it is. The handle of Pakawood is very pleasant on the eye and is of traditional Japanese heritage and is normally found only on high end Japanese knives.. As I said in my review of the Nakiri this knife is 'not' Japanese made but Chinese. However a genuine Japanese knife of this kind it would cost at the very least 5 or 6 times the price of this...and that is for a cheap one. Would you really feel comfortable using something that expensive for fear of damaging the blade? I wouldn't. So these knives are the best option for everyday use, looks, ergonmics and all round good addition to any kitchen. There's a potential for a bit of inverse snobbery that could be attached to these knives......"Wow those knives look good, beautifully made and wow they are so sharp....must have cost a lot!"......We know they didn't. Now I have this Santoku and the Nakiri do I really need any more knives? Well these look so good, are so very good that I think it will come down to 'Do I really need another knife...Or want one? Who knows!!

Very sharp, very nice build. 👍🏼