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 sujihiki is Japan dedicated slicing knife - long, narrow, double-beveled - built for the pulling cuts that carve cooked meats, slice fish, and portion terrines without tearing the cut surface. The Harukaze AS Morado Sujihiki 270mm brings the hammered kurouchi (as-forged black) finish to the slicing format - a combination that is unusual in the category and gives this knife a distinctly different appearance from the polished stainless sujihikis that dominate the accessible price range. The Aogami Super core at 63 HRC holds an edge through extended slicing sessions and sharpens with a responsiveness that makes maintaining a keen edge straightforward. At 270mm this is the most popular slicing length, capable of handling most protein and fish species in a single uninterrupted pull. The rosewood oval handle with maple ferrule and hand-engraved kanji complete a slicing knife that delivers genuine carbon steel performance at an honest price.
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 sujihiki is Japan dedicated slicing knife - long, narrow, double-beveled - built for the pulling cuts that carve cooked meats, slice fish, and portion terrines without tearing the cut surface. The Harukaze AS Morado Sujihiki 270mm brings the hammered kurouchi (as-forged black) finish to the slicing format - a combination that is unusual in the category and gives this knife a distinctly different appearance from the polished stainless sujihikis that dominate the accessible price range. The Aogami Super core at 63 HRC holds an edge through extended slicing sessions and sharpens with a responsiveness that makes maintaining a keen edge straightforward. At 270mm this is the most popular slicing length, capable of handling most protein and fish species in a single uninterrupted pull. The rosewood oval handle with maple ferrule and hand-engraved kanji complete a slicing knife that delivers genuine carbon steel performance at an honest price.
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: 270 mm
