Tosa has been producing knives for centuries and remains one of the most respected blade-making regions in Japan. The Harukaze line - meaning windy spring - was built exclusively for CKTG by a respected Tosa factory, designed from the outset to bring serious steel and honest construction to cooks who want the real thing without the premium price. The hand-engraved kanji on the blade is an unusual detail at this price point - a signal that the maker considers these knives worth finishing properly.
The sujihiki is Japan dedicated slicing knife - long, narrow, double-beveled - built for the pulling cuts that carve cooked meats, slice terrines, and portion fish without tearing or compressing the cut surface. The Harukaze AS Sujihiki 240mm puts an Aogami Super core into that format at a price that makes carbon steel slicing performance accessible to serious home cooks and professional kitchens alike. The AS core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a blade that holds an acute edge through extended slicing sessions and sharpens with a responsiveness that stainless sujihikis cannot match. The rosewood oval handle with pakka ferrule is well-proportioned for the format, and the hand-engraved kanji adds a craft detail that reflects the quality of the blade.
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 terrines, and portion fish without tearing or compressing the cut surface. The Harukaze AS Sujihiki 240mm puts an Aogami Super core into that format at a price that makes carbon steel slicing performance accessible to serious home cooks and professional kitchens alike. The AS core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a blade that holds an acute edge through extended slicing sessions and sharpens with a responsiveness that stainless sujihikis cannot match. The rosewood oval handle with pakka ferrule is well-proportioned for the format, and the hand-engraved kanji adds a craft detail that reflects the quality of the blade.
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: Migaki (Polished)
- Edge Grind: Even (50/50)
- Handle: Rosewood Oval
- Ferrule: Pakka Wood
- Engraving: Hand Engraved Kanji
- Blade Length: 240 mm
