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Japanese Knives
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”.
| Steel Type | Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding |
|---|---|
| Rockwell Hardness | 63–64 |
| Brand | Haruyuki |
| Handle | Wa (Japanese) Handle - Octagon Morado Wood Handle with Blonde Pakkawood Collar |
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”.
