Morado Gyuto Kuro-uchi 210mm (8.3")
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Morado Gyuto Kuro-uchi is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The Gyuto blade shape is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat.
The core 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.
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 handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.
In Japanese the word Harukaze means "a windy spring". This smithy 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:||352mm (13.9")|
|Blade length:||215mm (8.5")|
|Spine thickness:||2.mm (0.1")|
|Weight:||150g (5.3 oz)|
|Handle length:||127mm (5.0")|
|Handle type / wood:||
Japanese / Walnut, Maple
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.
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