The Harukaze Morado AS Gyuto 210mm is a standout example of performance and value coming together in one knife. These are true bang-for-your-buck pieces that look and feel like far more expensive counterparts. This model features Aogami Super (AS) core steel—one of the most respected high-carbon steels from Hitachi—known for taking an extremely sharp edge and holding it with impressive durability. It’s a great way to experience premium steel without a premium price tag.
The blade runs slightly long at around 215mm and is ground with a fairly aggressive edge, giving it excellent cutting ability right out of the box. It’s thin behind the edge with a fine, tapered tip for precision work, while still maintaining enough stiffness for confident board work. The profile is versatile and well-suited for slicing, chopping, and general prep. The hammered kurouchi finish adds a traditional aesthetic, and the oval walnut and maple handle offers a comfortable, balanced feel in hand.
Review Synopsis: Customers appreciate the strong value and high-performance steel, noting that the knife takes a very sharp edge and holds it well. Many view it as an excellent entry point into Japanese knives, especially for those interested in Aogami Super. Some users mention that it benefits from initial tuning—such as thinning, edge refinement, or light fit-and-finish work—to reach peak performance. Once dialed in, it’s widely regarded as a highly capable and rewarding knife to use.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even (See Choil Shot) HRC: 63 Finish: Hammered, Kurouchi Handle: Walnut/Maple Oval Weight: 4.9 oz (138 g) Blade Length: 217 mm Total Length: 356 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm
The blade runs slightly long at around 215mm and is ground with a fairly aggressive edge, giving it excellent cutting ability right out of the box. It’s thin behind the edge with a fine, tapered tip for precision work, while still maintaining enough stiffness for confident board work. The profile is versatile and well-suited for slicing, chopping, and general prep. The hammered kurouchi finish adds a traditional aesthetic, and the oval walnut and maple handle offers a comfortable, balanced feel in hand.
Review Synopsis: Customers appreciate the strong value and high-performance steel, noting that the knife takes a very sharp edge and holds it well. Many view it as an excellent entry point into Japanese knives, especially for those interested in Aogami Super. Some users mention that it benefits from initial tuning—such as thinning, edge refinement, or light fit-and-finish work—to reach peak performance. Once dialed in, it’s widely regarded as a highly capable and rewarding knife to use.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
Good steel for a good price, but...Posted By: Spencer Bralley
28 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.
28 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
33 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.
33 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
