Our love affair with Haruyuki knives started back in the 90’s when Knifewear boss-man Kevin Kent — then bearded with long luscious hair, snagged himself a Haruyuki santoku. This knife completely shattered his perception of how sharp knives could get. Fast-forward twenty-some years and Haruyuki Knives is one of the cornerstone brands in our shop.
Why do we love them? Let me count the ways. They’re gorgeous. They cut like crazy. They’re incredibly well made by hand, but they also don’t cost a fortune!
More customers grab Haruyuki knives for either their first serious kitchen blade or to give as a gift than any other line in our shop. Their good looks, low maintenance, and great price are a triple threat difficult to resist. But which Haruyuki knife to choose? There are so many shapes, lines, and sizes that it can be tough to know if you’re making the right choice. Worry not, we’re here to help with our five favourite Haruyuki knives!
This guy truly has it all. It's classically Japanese in design, but requires much less maintenance than traditional Japanese blades. Better yet, the Ginsan steel used in the blade is made to retain an edge similarly to high-carbon steel, but it won’t rust! Personally, I’m a big fan of a 240mm Gyuto. There’s something about a big knife that makes you feel like a kitchen warlord, who can tackle any job thrown your way.
Small knives get a bad rap. They are underestimated and dismissed due to their size, but a mildly skilled cook can do just about anything they set their mind to with a 135mm petty. Personally I use them for everything from making snacks to butchering and trimming meat, to using in my home bar! The Mugi isn’t just good looks either. These blades are rugged and low maintenance, so you can leave them lying around dirty until your lazy butt decides to finally do the dishes.
Hooh mama. This knife is SEXY! The octagonal handle locks into my hand like the Power Sword into Megazord’s right fist (look it up). It feels like it doesn’t want to be put down. The gorgeous black finish is textured to help food release from the blade, and inside is a hardcore of Super Blue Carbon Steel.
Don’t get me started on Super Blue Carbon Steel. This stuff is probably my favourite knife-making material ever. It stays sharp longer than almost any other steel, yet it somehow rusts way less easily than other carbon steels, AND is less likely to chip! Almost all of my favourite knives are made from this stuff.
The first time I used a Nakiri was like the first time I shaved with a straight razor. Immediately after starting, I looked at the blade in my hand and asked: “where have you been all my life”? From that point onward I found myself reaching for my nakiri over almost any other knife. Let me explain the magic: nakiris are made with a flatter edge than most knives. That means when you cut, you actually get a clean cut because the knife contacts the cutting board properly. No more half-cut stuck together vegetables in your stir-fry!
The kokuto nakiri has a Japanese style handle, which puts most of the weight in the blade. I love this design because it allows the knife to do more of the work for you. How great is that!
No kitchen is complete without a sujihiki. As a dedicated carnivore, I find myself needing a long, slim blade like a sujihiki on the regular. Nothing beats these for slicing through roasts, making your own steaks, and slicing fish. The mugi features a hammered texture, which is a must for making clean cuts. It might sound counter to logic, but when you’re cutting something sticky like gravlax or raw beef, a textured blade cuts through more cleanly than a smooth knife, which can get stuck on raw meats and proteins.
Personally, I think everyone needs a Haruyuki knife in their life. You can’t beat the style, reliability and ruggedness that these blades offer. I hope you love yours just as much as I love mine! If you're like to learn more about Haruyuki knives, you can read about all 8 lines here.