The Harukaze Morado AS Sujihiki 270mm is a long, elegant slicing knife built for precision and performance. These knives are made exclusively for us at CKTG by a respected maker in Tosa, Japan, combining traditional craftsmanship with modern materials at a very approachable price point. The result is a knife that looks and performs like something far more expensive, making it a favorite among both professionals and serious home cooks.
At the core is Aogami Super (AS), one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect. The AS core is clad in stainless steel, which helps reduce maintenance while still allowing the edge to develop a natural patina. The blade is thin and long, ideal for clean, single-pass slices of proteins, roasts, and fish. The hammered kurouchi finish adds a traditional look, and the rosewood and maple oval handle provides a comfortable, balanced feel in hand.
This knife excels at slicing and carving tasks but, like most thin sujihiki, is not designed for lateral stress such as twisting or heavy skinning work. Treat it as a precision tool and it will reward you with excellent performance.
Review Synopsis: Early feedback highlights the knife’s excellent sharpness, attractive finish, and strong overall performance. Users appreciate the consistent grind, lightweight feel, and comfortable handle. It’s viewed as a great value slicer that delivers clean cuts and a refined feel right out of the box.
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 applying lateral pressure that could bend the blade. 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 Weight: 5.2 oz (146 g) Blade Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Handle: Rosewood/Maple Oval
At the core is Aogami Super (AS), one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect. The AS core is clad in stainless steel, which helps reduce maintenance while still allowing the edge to develop a natural patina. The blade is thin and long, ideal for clean, single-pass slices of proteins, roasts, and fish. The hammered kurouchi finish adds a traditional look, and the rosewood and maple oval handle provides a comfortable, balanced feel in hand.
This knife excels at slicing and carving tasks but, like most thin sujihiki, is not designed for lateral stress such as twisting or heavy skinning work. Treat it as a precision tool and it will reward you with excellent performance.
Review Synopsis: Early feedback highlights the knife’s excellent sharpness, attractive finish, and strong overall performance. Users appreciate the consistent grind, lightweight feel, and comfortable handle. It’s viewed as a great value slicer that delivers clean cuts and a refined feel right out of the box.
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 applying lateral pressure that could bend the blade. Sharpen on water stones as needed to maintain optimal performance.
