Where the standard Harukaze AS line carries a migaki (polished) finish, the Morado sub-line goes the other direction: hammered kurouchi - the as-forged black surface that protects the blade road, adds a degree of food release, and gives the knife a distinctly different character on the block. Same Aogami Super core at 63 HRC, same Tosa factory, same CKTG exclusive production - different finish, different handle ferrule, different aesthetic. Harukaze means windy spring in Japanese. Made exclusively for CKTG.
The kiritsuke is the most prestigious format in the traditional Japanese kitchen hierarchy, and the double-bevel version makes that distinctive K-tip profile accessible to all cooks. The flat edge excels at push-cutting and slicing, while the pointed tip adds detail capability that a standard chef knife profile cannot match. The Harukaze AS Morado Kiritsuke 210mm pairs that format with Aogami Super core steel at 63 HRC and a hammered kurouchi finish that gives the blade road a traditional, handforged appearance. Made exclusively for CKTG from a factory in Tosa, Japan, this is a visually striking and capable knife at a price that makes the kiritsuke format approachable.
The stainless cladding protects the reactive AS core across the blade road, the kurouchi hammered surface adds food release and character, and the hand-engraved kanji is a consistent Harukaze detail across both sub-lines. The rosewood oval handle with maple ferrule is comfortable in both pinch and handle grips, and the overall package delivers on the kiritsuke profile at a price where most options compromise on steel quality.
What Customers Are Saying: One buyer who took a risk on this kiritsuke despite finding few reviews online reports a pleasant surprise - the knife arrived with a serviceable edge that performed well immediately, with quality that exceeded what the price suggested. The AS steel and kurouchi finish drew specific appreciation from a buyer who had studied the format before purchasing.
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 kiritsuke is the most prestigious format in the traditional Japanese kitchen hierarchy, and the double-bevel version makes that distinctive K-tip profile accessible to all cooks. The flat edge excels at push-cutting and slicing, while the pointed tip adds detail capability that a standard chef knife profile cannot match. The Harukaze AS Morado Kiritsuke 210mm pairs that format with Aogami Super core steel at 63 HRC and a hammered kurouchi finish that gives the blade road a traditional, handforged appearance. Made exclusively for CKTG from a factory in Tosa, Japan, this is a visually striking and capable knife at a price that makes the kiritsuke format approachable.
The stainless cladding protects the reactive AS core across the blade road, the kurouchi hammered surface adds food release and character, and the hand-engraved kanji is a consistent Harukaze detail across both sub-lines. The rosewood oval handle with maple ferrule is comfortable in both pinch and handle grips, and the overall package delivers on the kiritsuke profile at a price where most options compromise on steel quality.
What Customers Are Saying: One buyer who took a risk on this kiritsuke despite finding few reviews online reports a pleasant surprise - the knife arrived with a serviceable edge that performed well immediately, with quality that exceeded what the price suggested. The AS steel and kurouchi finish drew specific appreciation from a buyer who had studied the format before purchasing.
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: 210 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Surprised Posted By: DB
45 people found this review helpful
I decided to take a bit of a risk on this guy, I had a hard time finding reviews for it online, and there were none here. But I loved the look of it, and it was on sale, so I decided to go for it. And it arrived with a very serviceable edge which, when I hit it with a strop with some compound, became a Lazer of a knife. I just got it not too long ago, but so far, I have immensely enjoyed using this knife.
45 people found this review helpful
I decided to take a bit of a risk on this guy, I had a hard time finding reviews for it online, and there were none here. But I loved the look of it, and it was on sale, so I decided to go for it. And it arrived with a very serviceable edge which, when I hit it with a strop with some compound, became a Lazer of a knife. I just got it not too long ago, but so far, I have immensely enjoyed using this knife.
