Shun's Hiro Santoku Is The Only Knife A Cook Needs

If you're cooking with a mediocre knife, you don't know what you're missing until you use one that's really top-notch. It's a whole different game. Shun makes some of the highest-quality cutlery, and its new Hiro Santoku will have you slicing like a pro.

This 7-inch blade is not for the casual cook. At $US350 it's definitely an investment, but if you spend a lot of time in the kitchen, you'll find it worthwhile. All of Shun's knives are handmade in Japan, with a design that is optimised for speed and sharpness. Formed for comfort and agility, the handle feels like it was custom-fitted for you. If you could lust after something you use to dice tomatoes, this would be it. But it's actually several knives rolled into one; it can chop and slice, and it works as a cleaver as well.

This heavy-duty piece of metal was also built to last, with a steel core and 65 outer layers that alternate between nickel and stainless steel. Though most seasoned chefs usually get very technical with separate blades for different tasks, If you're only going to buy one knife, this should be it.


    This item is not available for international shipping.

    Not only that - the listed price in the link is "Our Price: AUD573.80" pretty sure thats a lot heftier than $380USD

    Kyocera ceramic knives are the bees knees.
    So much nicer to use than metallic knives.

    I thought that ceramic knives were illegal to even own???

    Anyhow the only issue I have with Shun's knives is how to sharpen them properly when you've made a tiny nick in the blade edge (because the blade hit, say, a chicken bone). Using a wet stone well is an art in itself. Using a Shun knife sharpener doesn't solve the nick issue easily.

      Not in aus that's for sure, you can get them everywhere. Peelers too. Had mine for 5 years still cuts awesomely.

      Only if they don't have metal speckels in them.

      Fine metal grains are added so that they will still beep in metal detectors

    I use a Lansky sharpener and it's fantastic.

    A cleaver?

    So in the link provided, this knife is $573 AUD - pretty sure this is way more than $380 USD? Other than that - kool knife.

    I have had the same victorinox knife for the last 12 years. Paid AU$45 for it back then and hasnt let me down once :)

      Yeah! I've got a Victorinox Santoku and Chef's knife.
      Paid around the same for them, great grip, nice weight and freaky sharp.
      Had them around 6 months and haven't needed to sharpen them at all.

    I prefer RAN knives, got a set like the blade above for $399 and contained 3 knives all 64 layer blades, all still razor sharp and not a blemish on them

    Took a while to get used to the very different weight of my ceramic chefs knife but now I wouldn't go back.
    Apart from the weight needed in a good cleaver or purely for the aesthetics ceramics is the future of knives.

    The layers are generally for texture and to create a non-stick coating, they also look awesome. I dont know what you are doing with your knives but kitchen use wont compromise even the softest of stainless steels let alone a Damascus blade with a carbon steel core. treat your knives nice and anything will last a lifetime. Scept ceramic knives - planned obsolete as they are near impossible to sharpen as they chip on any conventional sharpener.

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