The Japanese chef's knife or gyuto keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. The gyuto is a basic helper in the kitchen for all cutting, chopping and slicing tasks. It is suitable for processing meat, fish, vegetables and fruits.

The Harukaze knife series is made of the best stainless steel alloy SG2 (HRC 62-63). Contrasting damask patterns are hand forged and unique to each knife. The knives of the Harukaze series are equipped with luxurious chestnut octagonal handles - the knives are light and fast and set the standard for modern Japanese chef's knives.

Shigeki Tanaka is a blacksmith from Miki City, Hyogo, and one of the most famous knife makers of the younger generation in Japan. Tanaka san comes from a family of blacksmiths with a long tradition - his ancestors have held the same profession for 4 generations.

Tanaka san trained as a blacksmith under the skilled masters of Takefu Knife Village in Fukui Prefecture and then returned to Miki to open his own forge.

Tanaka san works dedicatedly with his small team and forges all his blades by hand. He has a good command of different materials and forges both stainless and carbon steel.