This 210mm gyuto from the Harukaze G3 Migaki line is built to be an easy, do everything knife in the kitchen, with a bright, mirror polished finish that sets it apart from the hammered and nashiji options elsewhere in the Harukaze catalog. Migaki roughly translates to polished in Japanese, and the name describes the finish well.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and clad in polished stainless steel using a san mai construction. Both layers being stainless keeps the knife genuinely low maintenance day to day. The blade carries a symmetrical 50/50 edge and kanji engraving on both sides, and the handle is an oak octagonal shape, finished to be lightweight and comfortable in hand.
What Customers Are Saying:One reviewer who uses this gyuto as their daily workhorse in a professional kitchen praises the construction, the comfortable wa style handle, and the distal taper for giving the blade a stiff feel with a fine, dexterous tip. The same reviewer notes that the Ginsan steel holds an edge for a long stretch with minimal maintenance, though it can take a bit more effort to bring back to sharp once it does dull, a fair tradeoff to weigh against its excellent edge retention. They liked the handle enough to order the matching santoku for that reason alone.
Care Instructions:G3 stainless steel, also known as Ginsan, is a low maintenance alloy, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, allowing a little extra time given how well this steel holds an edge.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and clad in polished stainless steel using a san mai construction. Both layers being stainless keeps the knife genuinely low maintenance day to day. The blade carries a symmetrical 50/50 edge and kanji engraving on both sides, and the handle is an oak octagonal shape, finished to be lightweight and comfortable in hand.
What Customers Are Saying:One reviewer who uses this gyuto as their daily workhorse in a professional kitchen praises the construction, the comfortable wa style handle, and the distal taper for giving the blade a stiff feel with a fine, dexterous tip. The same reviewer notes that the Ginsan steel holds an edge for a long stretch with minimal maintenance, though it can take a bit more effort to bring back to sharp once it does dull, a fair tradeoff to weigh against its excellent edge retention. They liked the handle enough to order the matching santoku for that reason alone.
Care Instructions:G3 stainless steel, also known as Ginsan, is a low maintenance alloy, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, allowing a little extra time given how well this steel holds an edge.
- Brand: Harukaze
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: G3 Stainless Steel (Ginsan)
- Cladding: Polished Stainless Steel
- HRC: 62
- Edge Grind: 50/50
- Handle: Oak Octagonal
- Engraving: Hand Engraved Kanji
- Weight: 5.4 oz (154 g)
- Blade Length: 214 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 3.3 mm
- Blade Height at Heel: 45.5 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Exceptional qualityPosted By: Nolan
21 people found this review helpful
I got this knife several months ago now, and I’ve been impressed since day one. I work full time in the industry, and this is my workhorse knife. The combination of excellent construction, comfortable handling, streamlined aesthetics, and incredible durability make this knife a hands-down top-tier recommendation.
The edge out of the box was very good, and the Ginsan steel they use holds an edge for a long time with minimal maintenance. It can take a little more effort to bring the edge back to sharp as a result, tho, so weigh your pros and cons on whether you value edge retention or sharpening ease more.
The blade construction is the best I own; the distal taper is nice and even, with a strong, stiff blade and a fine, dexterous tip. The handle is also probably the most comfortable wa-style I’ve had, enough that I ordered the matching Santoku purely bcuz of the handle.
Overall, I can’t recommend this knife enough. I hope it’s back in stock soon.
21 people found this review helpful
I got this knife several months ago now, and I’ve been impressed since day one. I work full time in the industry, and this is my workhorse knife. The combination of excellent construction, comfortable handling, streamlined aesthetics, and incredible durability make this knife a hands-down top-tier recommendation.
The edge out of the box was very good, and the Ginsan steel they use holds an edge for a long time with minimal maintenance. It can take a little more effort to bring the edge back to sharp as a result, tho, so weigh your pros and cons on whether you value edge retention or sharpening ease more.
The blade construction is the best I own; the distal taper is nice and even, with a strong, stiff blade and a fine, dexterous tip. The handle is also probably the most comfortable wa-style I’ve had, enough that I ordered the matching Santoku purely bcuz of the handle.
Overall, I can’t recommend this knife enough. I hope it’s back in stock soon.
