The bunka is among the most versatile formats in Japanese knife production - a relatively flat profile that excels at push-cutting and chopping, paired with a reverse tanto tip that adds precision point work capability that a standard chef knife profile cannot match. The Harukaze AS Morado Bunka 170mm puts Aogami Super steel into that format with a hammered kurouchi (as-forged black) finish that gives the blade road a traditional, handcrafted character. Made exclusively for CKTG by a factory in Tosa, Japan, Harukaze means windy spring - and the Morado sub-line is the kurouchi expression of the range.
The AS core at 63 HRC is covered with stainless cladding, and the hammered surface on the blade road provides practical food release alongside the visual appeal. At 170mm the bunka handles the full range of daily prep tasks with authority - vegetables, proteins, herbs - and the pointed tip adds scoring and detail capability that makes it genuinely more versatile than the gyuto profile for some styles of cooking. The rosewood oval handle with maple ferrule and hand-engraved kanji complete a knife that delivers more than its price suggests.
What Customers Are Saying: Six buyers describe this bunka as a real bargain - great for general kitchen work, precise and flat at the board, and a knife that consistently exceeds expectations for the price. The flat profile gets specific praise for its precision in push-cutting technique, and multiple buyers note the knife performs beyond what they anticipated based on the price point alone.
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 AS core at 63 HRC is covered with stainless cladding, and the hammered surface on the blade road provides practical food release alongside the visual appeal. At 170mm the bunka handles the full range of daily prep tasks with authority - vegetables, proteins, herbs - and the pointed tip adds scoring and detail capability that makes it genuinely more versatile than the gyuto profile for some styles of cooking. The rosewood oval handle with maple ferrule and hand-engraved kanji complete a knife that delivers more than its price suggests.
What Customers Are Saying: Six buyers describe this bunka as a real bargain - great for general kitchen work, precise and flat at the board, and a knife that consistently exceeds expectations for the price. The flat profile gets specific praise for its precision in push-cutting technique, and multiple buyers note the knife performs beyond what they anticipated based on the price point alone.
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: 170 mm
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great Knife! Beyond expectations 
Revised reviewPosted By: Ryan R
37 people found this review helpful
OK I wanted to revise my previous review of this knife, I was a little too hard on it initially. After sharpening this knife myself and using it a bit more my opinion of it has improved. These are obviously not hand sharpened and I needed to work out some of the angle variations produced by the initial sharpening, the edge was more acute in some areas than others. I will say it seems they did a nice job heat treating the AS. It is very hard and wear resistant (seems almost as hard as my Moritaka) and it's holding an 8k edge very nicely with no micro chipping. It does seem like one of the more reactive renditions of AS I've worked with but it's producing a very pretty patina. I would still like to see a bit of distal taper but overall for the money this is a good knife. Very nice fit and finish for the price point, I like the handle a lot. Food release is good too. Wedges just a little in harder stuff but I knew this wouldn't be a laser. My only advice would be to get the sharpening service if you aren't comfortable sharpening it yourself. CKTG does an excellent sharpening job from what I've seen on other's knives although I've never had it done to one of mine because that's half the fun
37 people found this review helpful
OK I wanted to revise my previous review of this knife, I was a little too hard on it initially. After sharpening this knife myself and using it a bit more my opinion of it has improved. These are obviously not hand sharpened and I needed to work out some of the angle variations produced by the initial sharpening, the edge was more acute in some areas than others. I will say it seems they did a nice job heat treating the AS. It is very hard and wear resistant (seems almost as hard as my Moritaka) and it's holding an 8k edge very nicely with no micro chipping. It does seem like one of the more reactive renditions of AS I've worked with but it's producing a very pretty patina. I would still like to see a bit of distal taper but overall for the money this is a good knife. Very nice fit and finish for the price point, I like the handle a lot. Food release is good too. Wedges just a little in harder stuff but I knew this wouldn't be a laser. My only advice would be to get the sharpening service if you aren't comfortable sharpening it yourself. CKTG does an excellent sharpening job from what I've seen on other's knives although I've never had it done to one of mine because that's half the fun
Good fit and finish, not so great edge geometry Posted By: Ryan R
36 people found this review helpful
The fit and finish on this blade is nice. Chefknivestogo got it to me quickly so no complaints there. Very sharp OOTB. I'm not so thrilled with how thick it is behind the edge though. Both directly behind the edge and the primary grind. I have plenty of western knives and much cheaper Japanese knives that have better edge geometry. Even if the steel is excellent I don't like feeling like I have to thin a knife immediately upon receiving it. If you're used to Anryu or Kato knives etc. this knife definitely isn't going to do it for you. It also has zero distal taper and it doesn't have the sturdiest feel due to how thin the tang is left. I feel like I'm left with a knife that has sturdy edge geometry but also a little bit of a flimsy tang. I can't see myself picking this up unless I feel whatever I'm cutting may damage one of my knives that actually has good cutting geometry. If you're looking for a pretty knife that doesn't cut all that well go ahead and pick this knife up. If you're looking for performance this isn't your knife. Again no complaints with Chefknivestogo but I'm probably not going to be purchasing another Harukaze knife based on this example
36 people found this review helpful
The fit and finish on this blade is nice. Chefknivestogo got it to me quickly so no complaints there. Very sharp OOTB. I'm not so thrilled with how thick it is behind the edge though. Both directly behind the edge and the primary grind. I have plenty of western knives and much cheaper Japanese knives that have better edge geometry. Even if the steel is excellent I don't like feeling like I have to thin a knife immediately upon receiving it. If you're used to Anryu or Kato knives etc. this knife definitely isn't going to do it for you. It also has zero distal taper and it doesn't have the sturdiest feel due to how thin the tang is left. I feel like I'm left with a knife that has sturdy edge geometry but also a little bit of a flimsy tang. I can't see myself picking this up unless I feel whatever I'm cutting may damage one of my knives that actually has good cutting geometry. If you're looking for a pretty knife that doesn't cut all that well go ahead and pick this knife up. If you're looking for performance this isn't your knife. Again no complaints with Chefknivestogo but I'm probably not going to be purchasing another Harukaze knife based on this example
Beautiful BunkaPosted By: Natty
36 people found this review helpful
This is now my favorite kitchen knife. I love the traditional finish. Extremely sharp edge out of the box. Handle is a good size/diameter for med. sized hands. Haven't used it enough to assess edge retention or ease of sharpening. Anyone in the market for a used 8" Henkel chef knife (I don't see myself using it anymore)?
36 people found this review helpful
This is now my favorite kitchen knife. I love the traditional finish. Extremely sharp edge out of the box. Handle is a good size/diameter for med. sized hands. Haven't used it enough to assess edge retention or ease of sharpening. Anyone in the market for a used 8" Henkel chef knife (I don't see myself using it anymore)?
