Aogami Super is the highest-performing carbon steel in the Hitachi Blue paper series - augmented with additional carbon, chromium, and tungsten beyond the Blue #2 baseline, hardened to 63 HRC, and capable of taking and holding an edge that more expensive steels struggle to match. The Harukaze line was built exclusively for CKTG to put that steel into a well-made knife at a price that makes it genuinely accessible. Made in Tosa, Japan, and finished with hand-engraved kanji on the blade - a detail that is unusual at this price and reflects the care taken throughout.
At 270mm the Harukaze AS Sujihiki reaches the most popular professional slicing length - long enough to handle most proteins and fish in a single pulling stroke, with the narrow blade height and thin profile of the sujihiki format reducing friction through the cut and producing cleaner slices than a wider blade. The Aogami Super core at 63 HRC gives this knife an edge that holds through sustained slicing sessions and sharpens on water stones with a responsiveness that stainless sujihikis cannot match. The migaki (polished) finish on the stainless cladding keeps the blade road clean and bright, the rosewood oval handle with pakka ferrule is well-proportioned for the format, and the hand-engraved kanji carries through from the rest of the standard AS 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.
At 270mm the Harukaze AS Sujihiki reaches the most popular professional slicing length - long enough to handle most proteins and fish in a single pulling stroke, with the narrow blade height and thin profile of the sujihiki format reducing friction through the cut and producing cleaner slices than a wider blade. The Aogami Super core at 63 HRC gives this knife an edge that holds through sustained slicing sessions and sharpens on water stones with a responsiveness that stainless sujihikis cannot match. The migaki (polished) finish on the stainless cladding keeps the blade road clean and bright, the rosewood oval handle with pakka ferrule is well-proportioned for the format, and the hand-engraved kanji carries through from the rest of the standard AS 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: 270 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Best Value Aogami Super SujihikiPosted By: Scott Gee
36 people found this review helpful
I bought this knife because I wanted an aogami 2 or super sujihiki and didn't have $200 to spend. Overall, I have been happy with this knife. The fit and finish is good but not as good as the Kohetsu line. The AS stains easier than my other AS knives but sharpness and edge retention is very good. Overall, I would recommend this knife to anyone looking for a good quality sujihiki at a reasonable price. It cuts sashimi almost as good as my yanagiba which is twice the cost. It's awesome cutting meat.
36 people found this review helpful
I bought this knife because I wanted an aogami 2 or super sujihiki and didn't have $200 to spend. Overall, I have been happy with this knife. The fit and finish is good but not as good as the Kohetsu line. The AS stains easier than my other AS knives but sharpness and edge retention is very good. Overall, I would recommend this knife to anyone looking for a good quality sujihiki at a reasonable price. It cuts sashimi almost as good as my yanagiba which is twice the cost. It's awesome cutting meat.
