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Over the past year we have built the Harukaze brand into a multi-line group featuring an assortment of steel types, finishes, and sharpening techniques. The Harukaze name is derived from the Japanese word for “windy spring.”
Harukaze White #2 knives are constructed from high carbon Shirogami #2 steel. This is a very popular alloy used for kitchen knives. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is left with the forger’s scale on the blade for that classic rustic look. The cladding not only looks cool, but it also goes a long way in protecting the soft iron jigane. Daily maintenance is reduced significantly by the use of this kurouchi jigane.
This is a standard kakugata style nakiri, which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a well-finished oval rosewood and black pakka wood handle.
These knives represent some of the best value in our store and would make the perfect introduction to the world of Japanese kitchen cutlery.Brand: Harukaze
Blacksmith: Undisclosed
Region: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
HRC: 60-61
Grind: Double ground even (see choil photo)
Cladding: Soft Iron
Blade Finish: Kurouchi
Blade Type: Nakiri
Edge Length: 168mm
Height: 55mm
Overall Length: 315mm
Weight: 6.7oz
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Harukaze White #2 knives are constructed from high carbon Shirogami #2 steel. This is a very popular alloy used for kitchen knives. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is left with the forger’s scale on the blade for that classic rustic look. The cladding not only looks cool, but it also goes a long way in protecting the soft iron jigane. Daily maintenance is reduced significantly by the use of this kurouchi jigane.
This is a standard kakugata style nakiri, which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a well-finished oval rosewood and black pakka wood handle.
These knives represent some of the best value in our store and would make the perfect introduction to the world of Japanese kitchen cutlery.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Knife
'Good' value but not my favoritePosted By: Julian
2 people found this review helpful
This knife has apparently been redesigned since it was first listed. Mine weighs 5.5oz, not the 6.7oz stated in the description. The blade is quite thin. I don't have precise measurements, but it's considerably thinner than my Kohetsu Blue
2 people found this review helpful
This knife has apparently been redesigned since it was first listed. Mine weighs 5.5oz, not the 6.7oz stated in the description. The blade is quite thin. I don't have precise measurements, but it's considerably thinner than my Kohetsu Blue
