Haruyuki knives are well-known handmade knives made with factory-like precision. Getting the best of all worlds, each step in the production of a Haruyuki knife is made by expert craftsmen in the Japanese knifemaking industry.
Haruyuki features a portfolio of eight lines, with each series named after types of Japanese shochu (vodka). Unlike other knifemakers, Haruyuki keeps its roster varied - from steel blade to handle materials - but each with its own loyal following.
Haruyuki makes varying sizes of Kitchen knives.
Best known for
Haruyuki is best known for their Japanese knives, some with the distinct tsuchime, nashiji, and damascus finishes.
Each knife line of Haruyuki uses a different type of steel. The Mugi, the Goma and the Kuma use AUS8, VG10 and SRS15 stainless steels respectively - steels with high chromium for toughness and resistance to rust. The Kokuto uses Ginsan stainless steel, a high carbon stainless variant. Lastly, the Shiso and Tantakatan lines use Aogami Super steel, with high amounts of Tungsten for edge retention.
Haruyuki uses American cherry and Western Pakka wood handles for their knives.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Haruyuki knives have a high hardness grade of 61-64 HRC and an edge of around 15 degrees. As such, hone the knife at its original angle using the Japanese Approach.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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