Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!
These great looking knives are made from one of our all-time favorite steels, Aogami Super
or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rate. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with a softer stainless steel. The jigane is then given a great looking kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.
In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well achieved grinds that look better than the price would suggest. It is a medium thickness knife that gets thin behind the edge but it quite stiff in general. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from walnut and maple completes this compelling picture.
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
Edge Length: 245mm
Spine Thickness: 2.1mm
Handle: Walnut/Maple Oval