The Harukaze AS Morado sub-line is the hammered kurouchi counterpart to the standard Harukaze AS range - same Aogami Super core, same Tosa factory, same CKTG exclusive production, but with a hammered kurouchi (as-forged) finish on the blade road and a maple ferrule in place of pakka. Harukaze means windy spring in Japanese, and the line was designed to bring serious carbon steel to cooks who want genuine performance at an honest price. The hand-engraved kanji remains a signature detail across both sub-lines.
The 210mm gyuto is the format that covers more daily prep tasks than any other single knife, and the Morado version pairs that versatility with a hammered kurouchi (as-forged black) finish that gives the blade road a traditional, handmade appearance alongside practical food release benefits. The Aogami Super core at 63 HRC is covered with stainless cladding, and the blade runs slightly long at around 215mm - characteristic of Tosa production - giving extra reach without moving up a size. The rosewood oval handle with maple ferrule is well-made and comfortable, and the hand-engraved kanji carries through from the standard AS line.
What Customers Are Saying: Seven reviews highlight excellent value and a very good edge once the knife is dialed in. One experienced buyer notes it arrives somewhat thick behind the edge with a spine and choil that benefit from some finishing work - but after that investment describes it as an excellent knife. The handle quality earns consistent praise as well-executed for the price, and the AS steel draws appreciation from buyers who know what the alloy is capable of. Multiple buyers describe the knife as punching above its weight once it has been properly set up.
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 210mm gyuto is the format that covers more daily prep tasks than any other single knife, and the Morado version pairs that versatility with a hammered kurouchi (as-forged black) finish that gives the blade road a traditional, handmade appearance alongside practical food release benefits. The Aogami Super core at 63 HRC is covered with stainless cladding, and the blade runs slightly long at around 215mm - characteristic of Tosa production - giving extra reach without moving up a size. The rosewood oval handle with maple ferrule is well-made and comfortable, and the hand-engraved kanji carries through from the standard AS line.
What Customers Are Saying: Seven reviews highlight excellent value and a very good edge once the knife is dialed in. One experienced buyer notes it arrives somewhat thick behind the edge with a spine and choil that benefit from some finishing work - but after that investment describes it as an excellent knife. The handle quality earns consistent praise as well-executed for the price, and the AS steel draws appreciation from buyers who know what the alloy is capable of. Multiple buyers describe the knife as punching above its weight once it has been properly set up.
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: Kurouchi Hammered
- Edge Grind: Even (50/50)
- Handle: Rosewood Oval
- Ferrule: Maple
- Engraving: Hand Engraved Kanji
- Blade Length: 215 mm
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
