| Steel Type | |
|---|---|
| Rockwell Hardness | 58 - 59 |
| Handle | |
| Brand | Haruyuki |
| Made in | Tosa, Kochi, Japan |
About Haruyuki Mugi
These knives are the perfect gateway into Japanese knives and make a perfect gift. They look great, have a familiar feel because of the western style handle and the performance of the steel will blow you away. The hammered surface will break up surface tension allowing the knife to glide easily through the food as you slice and dice.
These are forged out of AUS-8, a stainless steel that is harder than your average kitchen knife but not quite as hard some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than most Japanese knives. This makes them amazing for professional kitchens where they'll receive a lot of abuse, and great for gifts if you don't know how the recipient will treat their new knife.
The handle is made from Pakka wood, a durable material made of wood that has been heat treated with resin. It looks like wood but is way more durable. 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”.
Articles and videos
-
Haruyuki Goma
One of our top knives for both new cooks and giving as a gift. The line combines looks, comfort and performance making it really accessible for everyone! -
Haruyuki Kokuto
Who isn’t it for? A phenomenal gift knife, an incredible knife for home, and great for professionals too! Easy to sharpen and care for. -
Hazaki Pro
If you want something a little flashy but still with a classic Japanese/Western hybrid design, the Hazaki Pro is for you. Beautiful Damascus stainless steel and a smooth walnut handle make a hell of a combination. -
Shizu Hamono GEN
A great, accessible knifeline for those who want a slightly more unique looking knife. The beautiful layers of damascus are complimented by the more rustic dark finish behind. -
ICHIGO Nezu
Great for someone looking to upgrade from their favourite western knife, or first Japanese knife to something with a little better edge retention. Chef de Partie using their knife all day everyday but don’t want to worry about it chipping or going dull! Value. Performance. Upgrade from the classic. Looks and feels great!
