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The Harukaze AS Nakiri 165mm is a new item in the line-up of this price conscious range of kitchen cutlery. Made specifically for CKTG, these value added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
Then is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.Weight: 5.2 oz (148 g)
Blade Length: 163 mm
Total Length: 310 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 51.0 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Made In Tosa, Japan
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
Then is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval)
My favorite knife to date Posted By: Jacob
1 people found this review helpful
I have been a knife nerd for quite a while and this knife is by far one of my favorite for veggies. It came sharp out of the box and 6 months I just now need to sharpen it again. For the price you cannot beat the quality of this knife. AS is a fantastic metal for a Nakiri. Just buy it already.
1 people found this review helpful
I have been a knife nerd for quite a while and this knife is by far one of my favorite for veggies. It came sharp out of the box and 6 months I just now need to sharpen it again. For the price you cannot beat the quality of this knife. AS is a fantastic metal for a Nakiri. Just buy it already.
Recommended if you can sharpen it. Posted By: Craig
Nice looking knife and pretty comfortable in the hand. Out of the box sharpness is not impressive. I tried just stopping but that didn't do much. Mine would not pop hair and slicing news paper was possible but far from smooth. Also, the spine side tip is pointed. Basically a 90 degree angle. It would have been nice to have that rounded off at this price point.
But enough complaining this thing gets sharp! Everything the listing says about the quality of this steel is believable. I took it to the Edge Pro Apex with all Shapton stones and walked it up the progression: 1k, 3k, 6k, 8k, and then stropped it on Buffalo. Basically just assumed the bevel was set and finished it. This thing is a razor. Smoothest edge i own. From 3k up I went from 20 strokes to 10 then 5 on each side then stropped for 10 each then 5 each. I'm an amateur with sharpening and I feel like I have this thing dialed.
As it sits now this is easily a 4.5 review with that spine tip being the only issue. If you can't sharpen it properly you won't be impressed. I gave 3 stars to be fair to others who are expecting out of the box performance.
I've yet to do any real cooking with it so I'm hoping my thought on sharpening is correct. Figured it's mostly going to push and chop so not much slicing action. A fine edge made more sense than a "toothy" one in my head.
Nice looking knife and pretty comfortable in the hand. Out of the box sharpness is not impressive. I tried just stopping but that didn't do much. Mine would not pop hair and slicing news paper was possible but far from smooth. Also, the spine side tip is pointed. Basically a 90 degree angle. It would have been nice to have that rounded off at this price point.
But enough complaining this thing gets sharp! Everything the listing says about the quality of this steel is believable. I took it to the Edge Pro Apex with all Shapton stones and walked it up the progression: 1k, 3k, 6k, 8k, and then stropped it on Buffalo. Basically just assumed the bevel was set and finished it. This thing is a razor. Smoothest edge i own. From 3k up I went from 20 strokes to 10 then 5 on each side then stropped for 10 each then 5 each. I'm an amateur with sharpening and I feel like I have this thing dialed.
As it sits now this is easily a 4.5 review with that spine tip being the only issue. If you can't sharpen it properly you won't be impressed. I gave 3 stars to be fair to others who are expecting out of the box performance.
I've yet to do any real cooking with it so I'm hoping my thought on sharpening is correct. Figured it's mostly going to push and chop so not much slicing action. A fine edge made more sense than a "toothy" one in my head.
Nice Handling Push CutterPosted By: Martin Schwartz - verified customer
3 people found this review helpful
I wanted a way handled nakiri and went with this one. It is an ounce lighter than my wife's Wusthof but due to the forward balance feels heavier. For my large hand this is perfect for a pinch grip. The fit and finish is good and it is sharp ootb. It needs a little time on a strop, however. Excellent knife for the price.
3 people found this review helpful
I wanted a way handled nakiri and went with this one. It is an ounce lighter than my wife's Wusthof but due to the forward balance feels heavier. For my large hand this is perfect for a pinch grip. The fit and finish is good and it is sharp ootb. It needs a little time on a strop, however. Excellent knife for the price.
Nicely Made NakiriPosted By: Martin Schwartz
3 people found this review helpful
First, I am neither a professional chef nor a knife aficionado. I own several kitchen knives but had no nakiri. I decided to get a carbon steel knife for a change. The fit and finish of this knife is very good. The balance is good for a pinch grip and it's a great vegetable knife.
3 people found this review helpful
First, I am neither a professional chef nor a knife aficionado. I own several kitchen knives but had no nakiri. I decided to get a carbon steel knife for a change. The fit and finish of this knife is very good. The balance is good for a pinch grip and it's a great vegetable knife.
I love my new knife Amazing!Posted By: Nick
4 people found this review helpful
This knife is a steal! The grind is almost as good as my Shiabata guyto. I don't even think I'm going to strop it it's razor sharp out of the box. Trust me buy this knife I still can't believe I only paid 130 for it.
4 people found this review helpful
This knife is a steal! The grind is almost as good as my Shiabata guyto. I don't even think I'm going to strop it it's razor sharp out of the box. Trust me buy this knife I still can't believe I only paid 130 for it.
