Collection: Haruyuki Shiso

Japanese blades have long been treasured for their beauty and performance. While modern knife-making techniques often involve less hands-on work, the results of modern technology are more consistent and reliable. The Haruyuki Shiso has the best of both worlds; it combines classic style and elegance with the consistency and perfection of modern factory-forging. The blades are forged by machine, and are ground, sharpened, handles and inspected by master craftsmen. 

Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness.It’s called SUPER for a reason. They are then clad in a softer stainless steel to help lower the possibility of rusting. Just brilliant.  The kurochi finish is possibly one of our favourites we’ve seen on a machine-forged knife. Whether you are a professional chef building your tool kit, or a home cook wanting an awesome knife, the Shiso will serve you well.

The handle is made from Morado, a wood used when durability is key. Flooring and cabinetry, for example. The edge has been sharpened by hand with a western style 50/50 bevel making it suitable for for most any kitchen task.

The kanji on the knife blade “春幸” means “Haruyuki”.