We are big fans of the knives bearing the Harukaze name. They are real bang-for-your-buck items that look and feel like far more pricy counterparts. The knife featured here is from the AS Morado line.
Little needs to be said about AS, or Aogami Super. This Hitachi Metals steel is considered to be just about the best mix of high carbon steels used in the making of kitchen knives. All of the Hitachi Carbon steels can deliver amazing levels of sharpness and AS is about as good as it can get in this regard. Plus, it is very easy to sharpen, resulting in silky smooth cuts through any produce.
The Harukaze AS Morado Gyuto 210mm comes slightly over-sized in length at about 215mm on the edge. It is ground with an aggressive edge bevel and a steep angle at the cutting edge. This is a very sharp knife! It has a fairly thin blade that tapers down to a very thin tip. The blade is quite stiff with a nice neutral feel on the boards.
Fit and finish are outstanding for the price and the attractive oval handle made from walnut and maple is nicely installed.Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
HRC: 63
Finish: Hammered, kurouchi
Handle: Walnut/Maple Oval
Weight: 4.9 oz (138 g)
Edge Length: 217 mm
Total Length: 356 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Little needs to be said about AS, or Aogami Super. This Hitachi Metals steel is considered to be just about the best mix of high carbon steels used in the making of kitchen knives. All of the Hitachi Carbon steels can deliver amazing levels of sharpness and AS is about as good as it can get in this regard. Plus, it is very easy to sharpen, resulting in silky smooth cuts through any produce.
The Harukaze AS Morado Gyuto 210mm comes slightly over-sized in length at about 215mm on the edge. It is ground with an aggressive edge bevel and a steep angle at the cutting edge. This is a very sharp knife! It has a fairly thin blade that tapers down to a very thin tip. The blade is quite stiff with a nice neutral feel on the boards.
Fit and finish are outstanding for the price and the attractive oval handle made from walnut and maple is nicely installed.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
Good steel for a good price, but..., May 10, 2024Posted By: Spencer Bralley
1 people found this review helpful
This is an excellent knife if you're willing to put in some work yourself. Out of the box it comes a bit thick behind the edge, with a bit of a sharp spine and choil. The handle is well done, so no work needed there. With a good bit of thinning and spine/choil rounding, plus a re-sharpening, it's now an excellent performer. Aogami super is a high performing classic, and the heat treatment is well done as far as I can tell. If you don't want to put in any work, there are much better knives out there.
1 people found this review helpful
This is an excellent knife if you're willing to put in some work yourself. Out of the box it comes a bit thick behind the edge, with a bit of a sharp spine and choil. The handle is well done, so no work needed there. With a good bit of thinning and spine/choil rounding, plus a re-sharpening, it's now an excellent performer. Aogami super is a high performing classic, and the heat treatment is well done as far as I can tell. If you don't want to put in any work, there are much better knives out there.
Fantastic knife! Great for first Japanese knife Beautiful knife good fit and finish though expecting better performancePosted By: Eric L Tucker
7 people found this review helpful
While a very well constructed knife, not a very nimble knife. Between the steeper western edge, the hammered finish and probably the distal taper, not the fastest knife in town. I spend most of my time breaking down vegetables, from small brunoise to julienne to breaking down tomatoes, this thing is underwhelming in terms of performance and edge retention. ( i'm used to maintaining a shallower japanese edge, so I am partially to blame thow I have adusted my sharpenng angle) Will bring it to a local sharpener and see if I can get it re edged and tapered.
7 people found this review helpful
While a very well constructed knife, not a very nimble knife. Between the steeper western edge, the hammered finish and probably the distal taper, not the fastest knife in town. I spend most of my time breaking down vegetables, from small brunoise to julienne to breaking down tomatoes, this thing is underwhelming in terms of performance and edge retention. ( i'm used to maintaining a shallower japanese edge, so I am partially to blame thow I have adusted my sharpenng angle) Will bring it to a local sharpener and see if I can get it re edged and tapered.
First Gyuto and AS knife Nice value
