The Harukaze AS Morado sub-line is the hammered kurouchi counterpart to the standard Harukaze AS range - same Aogami Super core, same Tosa factory, same CKTG exclusive production, but with a hammered kurouchi (as-forged) finish on the blade road and a maple ferrule in place of pakka. Harukaze means windy spring in Japanese, and the line was designed to bring serious carbon steel to cooks who want genuine performance at an honest price. The hand-engraved kanji remains a signature detail across both sub-lines.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Morado version adds the hammered kurouchi (as-forged black) finish to a format that already rewards daily use at the cutting board. The Aogami Super core at 63 HRC is covered with stainless cladding, and the kurouchi surface on the blade road provides food release through dense produce while giving the knife its distinctive handforged appearance. At 165mm with a flat profile and good blade height, this nakiri handles everything from fine julienne to breaking down whole cabbages with a push-cutting efficiency that a curved profile cannot replicate. The rosewood oval handle with maple ferrule is comfortable for extended prep sessions, and the hand-engraved kanji is the craft signature consistent across the Harukaze 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 nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Morado version adds the hammered kurouchi (as-forged black) finish to a format that already rewards daily use at the cutting board. The Aogami Super core at 63 HRC is covered with stainless cladding, and the kurouchi surface on the blade road provides food release through dense produce while giving the knife its distinctive handforged appearance. At 165mm with a flat profile and good blade height, this nakiri handles everything from fine julienne to breaking down whole cabbages with a push-cutting efficiency that a curved profile cannot replicate. The rosewood oval handle with maple ferrule is comfortable for extended prep sessions, and the hand-engraved kanji is the craft signature consistent across the Harukaze 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: Kurouchi Hammered
- Edge Grind: Even (50/50)
- Handle: Rosewood Oval
- Ferrule: Maple
- Engraving: Hand Engraved Kanji
- Blade Length: 165 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Excellent knife!Posted By: Charles
47 people found this review helpful
I've got 4 Harukaze AS knives now, a Gyuto, Petty, Nakiri and a Morado. This Nakiri is by far my favorite of the 4. They are all superb quality, sharpness and feel but this one just feels the best in my hand. Only disclaimer is be careful when you sharpen it, as it's very easy to scratch the finish.
47 people found this review helpful
I've got 4 Harukaze AS knives now, a Gyuto, Petty, Nakiri and a Morado. This Nakiri is by far my favorite of the 4. They are all superb quality, sharpness and feel but this one just feels the best in my hand. Only disclaimer is be careful when you sharpen it, as it's very easy to scratch the finish.
Very nice nakiriPosted By: Matt Jacobs
8 people found this review helpful
This is a beautiful knife. The handle is incredible and the 3 layers are incredible to look at. I would say sharpness was a 6/10 but sharpened quickly. The only downside is that it is a little thick behind the edge. It doesn't fall through food as easily as other knives I own. That being said I thinned and resharpened and now it is incredible.
8 people found this review helpful
This is a beautiful knife. The handle is incredible and the 3 layers are incredible to look at. I would say sharpness was a 6/10 but sharpened quickly. The only downside is that it is a little thick behind the edge. It doesn't fall through food as easily as other knives I own. That being said I thinned and resharpened and now it is incredible.
