Harukaze Santoku Cherry 165mm (6.5")
Best To Use
(click on icons for more knives)
The Harukaze Santoku Cherry 165 is a hand-forged knife with hammer dents and a beautiful cherry wood handle. The shape of the blade will suit anyone looking for a smaller, versatile knife for vegetables, fish, and meat. It excels at chopping vegetables on the kitchen board. Due to the choice of steel, the blade is also 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. Hammer dents on the upper part of the blade give 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.
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 handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the cherry and red pakka wood. It’s suitable for both left- and right-handed users.
About Harakuze: 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:||310mm (12.2")|
|Spine thickness:||2.2mm (0.09")|
|Weight:||130g (4.5 oz)|
|Handle length:||126mm (4.9")|
|Handle type / wood:||
Japanese / Cherry, Pakka wood
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.