Aogami Super is the highest-performing carbon steel in the Hitachi Blue paper series - augmented with additional carbon, chromium, and tungsten beyond the Blue #2 baseline, hardened to 63 HRC, and capable of taking and holding an edge that more expensive steels struggle to match. The Harukaze line was built exclusively for CKTG to put that steel into a well-made knife at a price that makes it genuinely accessible. Made in Tosa, Japan, and finished with hand-engraved kanji on the blade - a detail that is unusual at this price and reflects the care taken throughout.
The bunka brings a reverse tanto tip to the all-purpose knife format - part chef knife, part detail blade - and the Harukaze AS Bunka 165mm is the format at its most affordable without meaningful compromise on steel. The Aogami Super core is covered with stainless cladding and given a migaki (polished) finish, and the laser grind that the Tosa factory applies to this blade produces a knife that cuts with noticeably less resistance than the category typically offers. At 165mm the format handles push-cutting through vegetables, proteins, and herbs with the pointed tip adding detail work capability that a standard chef knife profile cannot match. The rosewood oval handle with pakka ferrule and hand-engraved kanji complete the package.
What Customers Are Saying: One buyer describes this bunka flatly as a laser - it goes through produce like it is not even there, and requires a whole different cutting technique than a Western knife. The exposed Aogami Super edge is noted as developing a nice patina within the first week of regular use, which experienced carbon users find satisfying. The only note is that the blade height is on the shorter side - a minor consideration for cooks who prefer more knuckle clearance.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
The bunka brings a reverse tanto tip to the all-purpose knife format - part chef knife, part detail blade - and the Harukaze AS Bunka 165mm is the format at its most affordable without meaningful compromise on steel. The Aogami Super core is covered with stainless cladding and given a migaki (polished) finish, and the laser grind that the Tosa factory applies to this blade produces a knife that cuts with noticeably less resistance than the category typically offers. At 165mm the format handles push-cutting through vegetables, proteins, and herbs with the pointed tip adding detail work capability that a standard chef knife profile cannot match. The rosewood oval handle with pakka ferrule and hand-engraved kanji complete the package.
What Customers Are Saying: One buyer describes this bunka flatly as a laser - it goes through produce like it is not even there, and requires a whole different cutting technique than a Western knife. The exposed Aogami Super edge is noted as developing a nice patina within the first week of regular use, which experienced carbon users find satisfying. The only note is that the blade height is on the shorter side - a minor consideration for cooks who prefer more knuckle clearance.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
- Maker: Harukaze
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Aogami Super (Blue Paper Steel)
- HRC: 63
- Cladding: Stainless
- Finish: Migaki (Polished)
- Edge Grind: Even (50/50)
- Handle: Rosewood Oval
- Ferrule: Pakka Wood
- Engraving: Hand Engraved Kanji
- Blade Length: 165 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) LaserPosted By: Ian
43 people found this review helpful
This knife is a laser. Goes through produce like it’s not even there, actually requires a whole different technique than my western knives. Only thing is I wish it was a little taller. Already developing a nice patina on the exposed edge after a week of use. The cladding seems very stainless, it hasn’t changed at all. The part where the ferrule meets the blade is a little shaggy visually, but not anything that affects feel or function. A very smooth and balanced knife. Super thin. Handle feels great. Effortless chopping and push cuts. Can rock too. Super thin and sharp tip. All in all I love it, considering buying a bigger knife from this same line
43 people found this review helpful
This knife is a laser. Goes through produce like it’s not even there, actually requires a whole different technique than my western knives. Only thing is I wish it was a little taller. Already developing a nice patina on the exposed edge after a week of use. The cladding seems very stainless, it hasn’t changed at all. The part where the ferrule meets the blade is a little shaggy visually, but not anything that affects feel or function. A very smooth and balanced knife. Super thin. Handle feels great. Effortless chopping and push cuts. Can rock too. Super thin and sharp tip. All in all I love it, considering buying a bigger knife from this same line
Supper knifePosted By: Behike442
40 people found this review helpful
This Knife was such a great Purchase I bought it twice, I love a thinly ground knife. This knife is as nimble as a Rabbit. I work in a Professional kitchen where I put my tools through the ringer, and this knife does not disappoint me. I sharpen it once a week and it holds a edge very well. I love the patina that has built up on the core cutting edge and the spine. Also the finish the heal of the blade is polished and rounded. In my professional Opinion(Culinary professional) this is one of the best bang for buck knifes on this web site.
40 people found this review helpful
This Knife was such a great Purchase I bought it twice, I love a thinly ground knife. This knife is as nimble as a Rabbit. I work in a Professional kitchen where I put my tools through the ringer, and this knife does not disappoint me. I sharpen it once a week and it holds a edge very well. I love the patina that has built up on the core cutting edge and the spine. Also the finish the heal of the blade is polished and rounded. In my professional Opinion(Culinary professional) this is one of the best bang for buck knifes on this web site.
