Tag Archives: HOSHANHO

We’ve handled plenty of santoku knives in our shop, but the HOSHANHO 7” Santoku Knife immediately asked to be judged on the cutting board, not the spec sheet. Its Japanese high carbon steel promises the kind of keen edge that makes onions fall into clean, even slices-and in our early tests, it delivered that satisfying, precise “glide” more often than not. The balance feels purposeful in our hands, with enough weight to power through prep without turning routine chopping into a workout. Still, high carbon steel comes with expectations: care, drying, and attention between rushes. So the real question for us isn’t whether it can cut-it’s whether it can keep up with our pace.