Morado Santoku Kuro-uchi Red 180mm (7.1")
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Morado Santoku Kuro-uchi is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The blade design will suit anyone looking for a smaller, versatile knife for vegetables, fish and meat. It will excel at chopping vegetables on the cutting board. The choice of steel also makes it very easy to sharpen.
The centerpiece of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
It has a very thin blade profile, characterized by the classic, western-style handle which offers excellent grip and is suitable for both right and left-handed users. The not-so-common feature is the color of the pakka wood handle. Red is not a choice many Japanese blacksmiths decide fitting on their knives, but we feel it was a good choice. The knife definitely stands out but not in a flashy way. The bolster is stainless and provides a smooth and comfortable transition between the handle and the blade. It’s suitable for both left- and right-handed users.
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.
The knife is slightly heavier and therefore suitable for anyone who is used to heavier knives but wants sophisticated Japanese sharpness.
In Japanese the word Harukaze means "a windy spring". This smithery is famous for the best quality traditional steel used for the core of the blade, coupled with stainless outer layers and elegant wooden handles.
|Steel type:||Aogami Super|
|Hardness (HRC scale):||63|
|Overall length:||303mm (11.9")|
|Blade length:||184mm (7.2")|
|Spine thickness:||2mm ( 0.1")|
|Weight:||190g (6.7 oz)|
|Handle length:||112mm (4.4")|
|Handle type / wood:||Western / Pakka|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.