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Home > Shop by Steel > Aogami Super Steel > Harukaze Knives > Harukaze AS Knives > Harukaze AS Western Gyuto 210mm
Harukaze AS Western Gyuto 210mm
Harukaze AS Western Gyuto 210mm Harukaze AS Western Gyuto 210mmHarukaze AS Western Gyuto 210mmHarukaze AS Western Gyuto 210mm
Harukaze AS Western Gyuto 210mm Harukaze AS Western Gyuto 210mmHarukaze AS Western Gyuto 210mmHarukaze AS Western Gyuto 210mm

Harukaze AS Western Gyuto 210mm

Item #: HAS-WeG210

Average Customer Rating:
(5 out of 5 based on 2 reviews)

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Our Price: $220.00
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This gyuto combines a western style handle with a very popular Japanese steel to create a very well made, beautiful knife that is capable of extreme sharpness.

The core steel is Aogami Super Blue (AS). AS is a popular choice among Japanese knife makers. It is known for its exceptional edge taking ability and edge retention. The heat treat on this blade is in the neighborhood of 62 HRC. The edge is 50/50.

The cladding is made from a softer stainless steel that provides not only a beautiful finish, but also increases blade strength. Being that it's stainless, maintenance is reduced, but still required.

  • Knife Brand: Harukaze
  • Region: Tosa Japan
  • Construction: San Mai
  • Cladding: Stainless Hammered Damascus
  • Core Edge Steel: Aogami Super steel
  • HRC: 62
  • Edge Grind: 50/50
  • Engraving: Hand Engraved
  • Handle: Western
  • Scales: Rosewood
  • Weight: 6.8 ounces
  • Blade Length: 214 mm
  • Total Length: 335 mm
  • Blade Height: 46 mm
  • Spine Thickness at Base: 2 mm

  • Customer Reviews

    Product Reviews

    5  Beautiful knife, August 4, 2020
    Posted By: Andrew La Manna - verified customer

    I love a hefty knife and this is just right on the money. love it

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    5  Superb build and function!, October 27, 2017
    Posted By: Mark Kirkwood - verified customer
    3 people found this review helpful

    This is a very nice knife. Excellent fit and finish - a work of art in its own right. I have yet to sharpen it, the factory edge is very good, quite a lot of bite, but does wedge a bit on tougher vegetables. I have another Harukaze knife that I have sharpened on 8000 grit Naniwa at 11 degrees (per side) and stropped on Dialux white and with this edge it does not wedge (so far). So suspect similar sharpening will fix this knife too. I like the heft and balance - I'd say it is ideal (for me obviously, these things are personal). So far this is my favourite knife! No issues with the carbon steel edge - but it is early days yet, I am new to using this type of steel - I have yet to decide if I am gonna let it develop a patina or clean/scrub it after every use.

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