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HOSHANHO AUS-10 chef knife 8 inch matte silver blade wood handle

HOSHANHO

HOSHANHO AUS-10 Chef Knife 8 inch Loong Series Cutlery

SKU CH-QHJQ-0XM4V

An 8-inch AUS-10 Japanese steel chef knife with a 60 HRC matte blade and ergonomic wood handle for professional cutting precision

  • Product typeChef knife
  • AUS-10 Japanese steel reaches 60 HRC for lasting sharpness
  • Matte-finish blade resists rust, heat and moisture through ice tempering
  • Ultra-durable wood handle shaped for a safe pinch grip
  • Over 40 production steps ensure consistent edge geometry
  • 30-year heritage brand established 1992, Europe 2000, Loong series 2020

HOSHANHO AUS-10 Chef Knife 8 inch Loong Series

The HOSHANHO Loong Series chef knife is crafted from Japanese AUS-10 steel hardened to 60 HRC. It is designed for home cooks and professionals who want a durable, rust-resistant blade that holds a keen edge for daily prep work. The 8-inch plain blade suits a wide range of chopping and slicing tasks.

Ergonomic Wood Handle with Sloped Bolster

The ultra-durable wood handle features a distinctive sloped bolster that encourages a proper pinch grip. This shaping improves control and comfort, allowing a natural up-and-forward cutting motion without wrist strain. The non-slip grip adds safety during extended use in busy kitchens.

Ice-Tempered AUS-10 Steel at 60 HRC

The blade undergoes ice tempering and heat treatment across more than 40 production steps to withstand cold, heat, corrosion and moisture. At 60 HRC it delivers lasting sharpness for vegetables, proteins and herbs, though the single 8-inch blade cannot cover specialised tasks such as boning or heavy cleaving.

How it compares

Measured against everything we stock in Cutlery Sets & Disposable Utensils, at today’s prices. Recalculated every night.

Price $48.99
Pricier than about 80% of the 1,340 comparable items (median $18.99).

Specifications

Product
Product typeChef knife

Questions about this item

How often will the AUS-10 blade at 60 HRC need sharpening compared to softer steels?

The high 60 HRC hardness holds an edge significantly longer than lower-hardness knives, so you will sharpen it less frequently, though exact intervals depend on your cutting volume and technique.

What is the first limitation you hit when chopping continuously with this 8-inch chef knife?

The 60 HRC AUS-10 steel prioritises edge retention over extreme toughness, so heavy-duty tasks like splitting bones or frozen foods will risk chipping before the edge dulls.

Does the wooden handle stay comfortable and safe when the knife runs hot or wet during a long prep session?

The ultra-durable wood handle is designed to withstand heat, cold and moisture without degrading, and its sloped bolster promotes a secure pinch grip even with wet hands.

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