VG-10 Steel
High carbon powder steel provides an ultra sharp and lasting edge.
Chef knives
/ HOSHANHO
High carbon ·
8.6
HOSHANHO Chef knives
These Japanese VG-10 high carbon steel knives offer precision for sushi, sashimi, and daily chopping. The collection features hand forged Nakiri, Santoku, and Gyuto models with ergonomic rosewood handles
Hand forged knives
High carbon steel knives
7 inch knives
Knife sets
8 inch knives
Chopping knives
Santoku knives
Nakiri knives
Professional knives
Paring knives
For home cooks
Slicing knives
6 inch knives
Stainless steel knives
VG10 steel knives
Gyuto knives
Ergonomic knives
Utility knives
Kiritsuke knives
AUS-8 steel knives
Black knives
Rosewood handle knives
Boning knives
Fillet knives
Meat cleavers
Serbian
Best choice
What stands out
Japanese Profiles
Choose from Nakiri, Santoku, and Gyuto shapes for specific tasks.
Ergonomic Handles
Non-slip handles ensure comfort during long periods of food preparation.
Catalog split
How HOSHANHO splits here
Nakiri knives
5/12 in our catalog
Santoku knives
5/12 in our catalog
Paring knives
4/12 in our catalog
Gyuto knives
3/12 in our catalog
- 14 of 22 tagged fit · typical 8 in
Current set
22 knives in this catalog
Collections Hand forged knives High carbon steel knives
9.4
9.2
9.2
9.0
9.0
8.9
8.9
About this lineup
Japanese Forging Standards
These listings highlight VG-10 high carbon steel and hand forged construction. The models include specialized 7 in Nakiri and 8 in Gyuto knives for professional sushi and meat prep.
- VG-10 high carbon steel
- Hand forged Nakiri blades
- 8 in Gyuto chef knives
- Santoku and Deba options
- Rosewood ergonomic handles
- Ultra sharp powder steel
Why these models
The set
22 knives listed here, grouped as Black knives, 8 inch knives, High carbon steel knives, Professional knives.
Materials and parts
HOSHANHO models in this range lean on the details already in the listings: Ergonomic High Carbon Chef Knife 8 Inch; Forged Japanese Santoku Knife 7 Inch; Six piece knife set with magnetic holder.
Made to use
Black knives, 8 inch knives, High carbon steel knives, Professional knives is the split that matters in this HOSHANHO range.
The useful split
Use Black knives, 8 inch knives, High carbon steel knives, Professional knives to tell one HOSHANHO model from the next.
In the notes
Hits and misses
Based on 16 analyzed reviews
Keepers
- Ultra sharp blade 8
- Comfortable ergonomic handle 7
- Razor sharp edge 5
- Well balanced weight 5
- Sturdy solid feel 4
- Comfortable grip 3
- Beautiful rosewood handles 2
- Easy to clean 2
- Great value for money 2
- Great value price 2
Buyers
Buyer notes
The 7 in Nakiri is my favorite tool for precise vegetable chopping.
The VG-10 steel on the Gyuto knife holds a razor edge much longer than my old knives.
I use the Deba knife for sashimi because the high carbon steel is incredibly sharp.
Kindred brands
Kindred to HOSHANHO
Common questions
HOSHANHO Questions
What kind of steel is used?
These knives use Japanese VG-10 high carbon powder steel.
What Japanese styles are available?
The listings include Nakiri, Santoku, Gyuto, and Deba knives.
Are the handles slip-resistant?
Yes, they feature non-slip ergonomic handles for better grip.
What is the best knife for vegetables?
The 7 in Nakiri is specifically listed for Asian chopping and vegetables.