Harukaze means windy spring in Japanese, and the line that carries that name was built specifically for CKTG by a respected factory in Tosa, one of the most productive knife-making regions in Japan. Tosa has a long tradition of producing honest, well-made blades at accessible prices, and the Harukaze line is a direct expression of that tradition: serious core steel, solid construction, and details - like the hand-engraved kanji on the blade - that signal genuine craft at a price that does not.
The kiritsuke format combines the long flat profile suited to slicing with the angled K-tip that excels at vegetable work and detail cuts. The double-bevel version makes the traditionally single-chef-only format accessible to all cooks, and the Harukaze AS Kiritsuke 210mm puts Aogami Super steel into that profile at a price that makes it one of the most compelling entry points to the format in the catalog. The AS core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a blade that handles slicing, push-cutting, and detail work with a sharpness and edge retention that the format demands. The rosewood oval handle with pakka ferrule is well-suited to both pinch and handle grips, and the hand-engraved kanji is a consistent Harukaze signature across the line.
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 format combines the long flat profile suited to slicing with the angled K-tip that excels at vegetable work and detail cuts. The double-bevel version makes the traditionally single-chef-only format accessible to all cooks, and the Harukaze AS Kiritsuke 210mm puts Aogami Super steel into that profile at a price that makes it one of the most compelling entry points to the format in the catalog. The AS core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a blade that handles slicing, push-cutting, and detail work with a sharpness and edge retention that the format demands. The rosewood oval handle with pakka ferrule is well-suited to both pinch and handle grips, and the hand-engraved kanji is a consistent Harukaze signature across the line.
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: 210 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife Rock solid knifePosted By: John Richardson
6 people found this review helpful
Slightly handle light for my preference is honestly the worst I can say about this knife. This has quickly become my main knife. I don't even pull my takeda out of the box anymore. I would put this next to any shun or mass produced quality Japanese knife with a better name and higher price.
6 people found this review helpful
Slightly handle light for my preference is honestly the worst I can say about this knife. This has quickly become my main knife. I don't even pull my takeda out of the box anymore. I would put this next to any shun or mass produced quality Japanese knife with a better name and higher price.
