HIROSHI Sushi & Sashimi Knife Set 4-Piece High Carbon Stainless Steel Japanese Chef Knives with Beech Wood Handle Professional Kitchen Knife Set for Precision Cutting

$15 for high carbon steel 🤯. Just got em but so far, and for the price, they feel solid, good steel to handle connectiin and feel, good Japanese style knives. I wanna thank Christopher for all of the info he posted, he helped me make the decision to buy. They were sharp but not SHARP. through a magnifying glass, I could see tool marks or groves on the beveled edge. They were small enough you could barely see them without a mag glass, and catching the light just right. I'm in the process of getting some stones so I pulled out my Japanese, #800 grit diamond stone that I have for my Timber Framing chisles, and made passes. Christopher mentioned 12° on the sharpened edge, mine seemed to be closer to 14°. I posted a pic of the blade angle made by resting on the handle, right around 12°. As I sharpened at this angle I was catching the transition point and not the blade edge. I lifted the knife a couple degrees and started catching the edge. #800 is rough I know but right now its what I got and after 50 passes (or so) on each side, it is much sharper then how they came. Again #800 is rough I know, but I was planning on a couple hundred passes both sides based on what I thought the hardness was...hoping its the rough stone and not soft steel. Also hoping as I get the right stones down to #8000 grit, it'll keep an edge. My daughter just returned home from Japan and even with a good exchange rate I could only have her bring me back 5 kitchen knives - she stoked a shop owner somewhere in Tokyo. Obviiusly the Japanese craftsmanship, finish is much MUCH better on the Japanese knives BUT is it 10X better??? I don't mind paying more for the history, experience, craftsmanship of what I consider the best knife makers in the world - Tha Japanese - but I like the ides of having what would call a "rough" set of knives I can pull if I have company and they mistakenly dishwasher wash it. Like I said, I just gottem, but these look like fantastic knives for their/my purpose and I don't mind putting a little sharp on em, makes them feel their more mine, invested. I got them 2-8-24, I'll be using them a lot so I'll try and remember to post a follow up in a year or so. Thanks Christopher, Thanks All

I bought this set about 4 or 5 yrs ago, thinking that for about $20.00 they would be "get by" knives until I could afford a better set. As it happened, I liked them well enough that they became my every day cooking companions. The PRO's: 1. Cost (of course). They were as good or better than the chef knife I bought my daughter for a bit more than this whole set. 2. they came sharp out of the box, but I gave them about 5 swipes per side on my crock sticks and they became REALLY sharp. 3. they keep an edge very well, but then I give them a few swipes on the crock sticks before and after each use. 4. after 4+ yrs of daily use, I never had to put them on the oil stones. The CON's: Mine didn't say on the box, but I think they are Chinese copies of Japanese knife. No S--- Sherlock! They are a $20.00 set of knives.... what do you expect? 2. I was storing them in a vertical block I made and after about a yr or so of dropping the chef knife in the slot, the handle did come loose. I cleaned the tang, poured some 2 part epoxy into the handle and it never came loose again. 3. I lost all but the 4.5 inch petty knife in a recent move Now some advise. 1. When you first get them and about once a week, oil the handles and wipe off the excess. I use olive oil. This will greatly improve the life of the handles. 2. NEVER put them (or any knife other than a butter knife) in the dishwasher unless you want to destroy them. Always hand wash them after every use. 3. Store them where they don't bang into each other and where they won't cut you while you fumble in a drawer for the right one. At least use a drawer organizer for them, if not a block. Not only do I recommend this set, but I just ordered another set to replace the set I lost.

Make no mistake - these are Chinese manufactured - NOT Japanese as some reviewers believe (unless the earlier foam packaged ones were). Mine arrived today - box says Made in China. Knives were in a plastic tray - not foam. Markings on the blades are on one side in English. No Japanese markings anywhere. Blades do seem like they are laminated and not a monosteel - the main reason I got them. But I can't be sure. The outer lamination are quite thin, But looking down the handle at the back edge, there does seem to be a core of grayer steel - a good indicator that it really is harder high carbon - not the 420/420J/420J2 monosteel typical of most of low end Japanese-style knives, like the Sekiryu. (Which I have and like, but wish they were a bit harder). I am hoping that if the core really is hard carbon, I can sharpen to perhaps 12-degrees or so, and still have an edge that will not fold over plus reasonable durability. We shall see. As of now, I haven't determined the factory bevel angle(s). Anyway, at $5 a knife, they should at least be good sharpening practice knives. And possibly they will prove to be a worthwhile knife. Anyone already tried sharpening in the traditional waterstone manner to see if these things will take a really sharp, low-angle edge and hold it? I paid the full $20 set price. No discounts. No promise to review. UPDATE 3/11/2016 I wanted to confirm that this was indeed a laminated knife with a relatively harder core inside softer cladding. I took the Santoku and ground a bevel on the blade heel until I could definitely see a lamination line between the core and skin. I then used a set of HRC testing files (the Grizzy T10277 set here on Amazon) to test both the skin and the core. Using the back end of the spine for the skin test, the 55 HRC file was the first (starting from HRC 45) to slightly score the skin edge. The HRC 60 file cut it easily. The lower HRC files skipped right over. This test, if correct, shows the skin to be around HRC 55 - which is what you might expect from an inexpensive SS - perhaps 420 or similar. Next, I tried the files on the heel bevel - for testing the core. The 55 HRC skipped right over, Not a scratch. The 60 HRC did scratch it just very, very slightly (less than the 55 did on the skin). The 65 gave a good scratch, but not as deep as the 60 did on the skin. Call the core HRC 60. I then decided to resharpen the entire edge - which to me looked pretty ratty under a 40x scope. (In fact - in places I don't think it reached the core - the edge was formed on the skins) I used my Apex Edge clone ((RUIXIN) and its cheap supplied 320, 600 and 1500 stones. I definitely ground off enough so that the core provided the entire edge (at 15-degrees each side). It easily sliced newspaper without shredding, shaved a bit of my arm, and I can't see the edge - the simple sharpness tests. How will edge retention be? I'll need to use it a bit - in alteration with my Sekiryu 420J2 Santoku to hopefully see a difference. My conclusion - if you can get over the marketing hype for these things, and resharpen them - I think you can end up with a decent knife for $5.

Long story shot I have been using these knives for over a month they have been great for meats, fruits, vegetables, breads, and herbs. For this price the steel is definitely harder and more resilient than kiwi knives(which i also love BTW). Don't confuse this set with very high end Japanese steel but these are a fraction of the price and if you aren't looking to spend $300 for one knife these get the job done. Over the years I have accumulated and given away variety of kitchen knives, and still have more than I will ever need. Prior to buying this set I was using a two hand forged Japanese high carbon steel knives as well as some other high end German, American, and Japanese knives. All that to say is I have experience with knives that are much more expensive than this set. But if you have experience with high carbon steel you know that it is very hard/brittle and is at risk of rusting. We recently hired a nanny to take care of our child and we wanted to let her use knives that she wouldn't have to worry about following specific cleaning protocols. If any damage happened we could just replace the knife with out concern of sentimental or financial loss. The knives are definitely not ultra high carbon but they are stainless and they are solid knives. I saw some other people had issues with the handles I'm not sure how that happened but I have noticed that the knives can get water down the handles when washing them so I always invert mine after washing to make sure they dry out.

Knives are low quality. One came rusted and the other 3 rusted after the first wash even towel drying them. Not stainless steel

I wanted some J knives for my condo and saw this was on sale. PLEASE NOTE THESE ARE NOT TRUE JAPANESE KNIVES...the box states made in China so fit and finish can be very and wildly varying. But lets be real...these are cheaper than a pack of gillet razor blades and for the money quite a bargain. My hand made j knives typical run me $100 to $400 per knife. As a comparison I have a Masakage 210mm Koishi gyuto, Konosuke GS+ gyuto, Hattori FH gyuto and a number of others. First, the fit and finish is pretty rough, especially the handle. By the way, I don't mean that wood seems unfinished...that's actually a good as I like the warmer feel of unpolished/unvarnished wood handles. What I'm referring to is that there gaps between the plastic ferrul and wood handle, the sanding is rough and uneven and the area around the tang and handle doesn't seem to be well sealed which could allow water to get. The knives are fairly light and the blade thin which will help in cutting. The blade seems to have a decent grind with good thinness behind the edge. nakiri was fairly sharp OOTB but the others had a mediocre edge. I spent some time sharpening them on my whetstones and they all took a pretty good edge. In sharpening them I noticed that the steel was harder than most German steel but not as high Rockwell hardness compared to my other J knives. I got edge sharp enough to easily push cut through phone pages. The balance is spot on for a J knife and is blade forward right in front of my pinch grip. For those who are used to thick, heavy soft stainless steel German knives these knives will be different experience. These will feel much lighter and more nimble. A good way to start learning your pinch grip and better knife skills. Overall, seems like a good deal given the price but I have concern on the durability as it seems cheaply made, especially the handle. If these last they will be great value and I'll bump up my star rating. One note on rusting mentioned by others...I suspect they didn't treat their knives well. You should never leave knives in the sink or in water...and never ever put them in the dishwasher. This a great way to ruin any knife. Hand wash knives and wipe dry after use...if run them through the dish washer you'll kill the steel and possibly ruin the wooden handle, especially a Japanese wa handle. If the advertising is true and these are high carbon knives...I suspect that they may only be semi-stainless. Which is fine...some of my most expensive knives are highly reactive carbon knives that take more care. However, high carbon knives are usually have a higher Rockwell rating and more easily take a finer, sharper edge and sharpen well on whetstones. I'll report back in a few months on durability.

These are great, nice simple wood handles and sharp blades. Great value shocking how good these are for the price.

For my price, wish choose multiple for some gifts. Not perfect for some little ridges on edge side when sharpening nbd .