Posted by Sachin Sharma on


Echizen, Japan

Company Overview

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. 

Knife Types

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. 

Steel Used

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. 

To better understand the varied steel types, below are the ten knife collection lines and their corresponding steel used. 


  • Haruyuki Mugi uses AUS 8 Stainless steel that has 58-59 HRC. This material is excellent for professional kitchen knives.
  • Haruyuki Goma uses VG10, which exhibits excellent edge retention and toughness. This steel has 60-62 HRC.
  • Haruyuki Kuma and Yokuma are made of SRS15 Stainless steel. This series is considered the bad-ass power steel for its long-lasting durability and edge. This steel does not readily corrode or exhibit discoloration. With an HRD of 62-64, this line is the Chef’s top personal and giftable choice.
  • Haruyuki Soba is made of ZA18 Stainless Steel with 60-62 HRC.
  • Haruyuki Kuri, as well as Zanpa, is the top choice for giftable due to its rugged style and finish. This series is made in AUS-10 with HRC of 60
  • Haruyuki Nagisa, similar to the origin of its word, which means “edge of the wave,” is its elegant and artistic design. It is made of AUS Steel in Damascus pattern with an HRC of 60.
  • Haruyuki Kokuto is made of Ginsan Stainless Steel with Stainless Steel Cladding. This knife design is a combination of both classic and straightforward kitchen knives that is consistent and reliable with its HRC
  • Haruyuki Shiso is made of Aogami Super (Super Blue carbon) Steel clad with Stainless Steel 63-64 HRC.

Handles Used

Haruyuki knife shapes vary; they have Gyuto, Petty, Santoku, Sujihiki, Nakiri, and Bunka. However, the knife maker uses natural handles such as Cherrywood with a Red Pakka wood collar, Western Pakka wood, Wa (Japanese) Handle, Octagon Oakwood handles, and Morado wood handle.

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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