If you’re reading this magazine, you’re obviously a knife enthusiast. As knife nerds, we all spend weeks or months agonizing over our next folder or fixed blade, but when it comes to kitchen knives, most of us take a very “whatever” sort of attitude. I know that I’m definitely guilty of that. I love to cook and do it very often, but as long as my kitchen knives cut, I don’t pay much attention to what brand they are; which is probably why I’d never heard of Hurom until their new set of vegetable knives crossed my desk. Or more appropriately, my kitchen island.
Hurom was founded in South Korea in 1974 as a kitchen appliance company. Later that decade, they moved primarily into electric food processors. In 2004, they invented the first “Slow Juicer” with their Slow Squeeze Technology (SST). Their well-regarded juicers are now their primary focus.
Therefore, when Hurom decided to introduce their first kitchen knives, it really isn’t much of a surprise that they were a set of three vegetable knives. The Hurom Fruit & Vegetable Knife Set comes with a 7-inch blade Santoku Knife, a 4-inch blade Citrus Knife and a 3.5- inch blade Paring Knife. The entire set goes for $99.
This story is from the May-June 2020 edition of Knives Illustrated.
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This story is from the May-June 2020 edition of Knives Illustrated.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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I have a confession to make. See if this sounds familiar. I take meticulous care of the knives I use for everyday carry, hunting, and general woods wandering. I wipe them down with an oily cloth after use and I never let them get too dull. Seldom do I have to restore a damaged edge. Most of the time I simply touch up the edges of my pocketknives with a few careful strokes across the rough bottom of a ceramic coffee cup. That’s usually all that’s needed. I don’t use my knives as screwdrivers or pry bars. As a matter of fact, I still have the very first knife I ever owned, an old Boy Scout knife that was handed down from my older brother. The blades have a deep patina that comes with using carbon steel over the years, but the knife is very usable still.
