Haarko Knives Reviews - New chef knife launched
07/06/2021, New York // KISSPR //
What is Haarko?
Haarko is a kitchen knife in the style of a Japanese Santoku knife. This is an exciting alternative to the classic all-purpose kitchen knife. Knives like Haarko are mainly used for slicing, dicing and chopping food. It is a combination of western kitchen knives and Japanese Naiki knives, especially suitable for cutting meat, fish, vegetables and sticky foods. Haarko is smaller, more compact and lighter than conventional kitchen knives. According to the supplier, the kitchen knife is made of high-quality stainless steel. It is reportedly manufactured by hand by third-generation bladesmithing experts. (Any/all links in this post are affiliate links from which the author receives a small commission from the sale of this product/service, but the price is the same for you).
Haarko customer reviews
On its website, the provider publishes some reviews of Haarko users. The opinions about the kitchen knife are mostly positive. One chef is particularly enthusiastic about the attractive design and is very positive about the function of the knife. Other professional chefs also comment enthusiastically on the sharp blade, which is supposed to be easy to guide, the functional blade angle and the precise guidance that is possible through the hole in the blade.
The reviews also feature users who are not chefs themselves and use Haarko in the home kitchen. They are also enthusiastic about the kitchen knife, especially its design, high quality, sharp blade and price-performance ratio. Also rated positively is the knife’s light weight, which is said to make even lengthy food cutting trouble-free. More information and a discounted price can be found here on the official website!
General information about santoku knife
Santoku knives have definitely been able to establish themselves on the Western market in recent years. They are already used in many kitchens, some even in the catering industry. They are characterized by their sharp blade, but they also look good. The Japanese word “Santoku” means something like “the three virtues”. In the context of the kitchen knife, this means cutting and chopping meat, fish and vegetables. These special knives are manufactured not only in Japan, but also in the West. Whereby the Japanese variants are often made by hand by master blacksmiths. In terms of price, the Japanese and Western models are on a similar level.
Unlike classic kitchen knives, these special knives have a V-shaped stainless steel blade. Some models, on the other hand, are made of high quality steel and have a U-shaped blade. The U-shaped grind is said to make the knife stronger and less delicate than the V-shaped variants.
However, anyone who uses such a kitchen knife should always pay attention to proper care. Santoku kitchen tools are in most cases not suitable for the dishwasher and must be washed by hand. Therefore, it is important to keep the knives in a dry place. Also, it is important to dry the knife thoroughly after cleaning to avoid rust. Although santoku kitchen knives are very sharp, they will eventually become dull, albeit more slowly than conventional knives. However, no complex sharpening technique is necessary here, as the blades are ground on both sides as standard. When buying a whetstone, the first thing to consider is the grit. For grinding, a coarse grit is ideal. Medium grit is suitable for sharpening, while fine grit is for finishing work. When sharpening your Sandoku knife, make sure to keep an angle of between 20 and 40 degrees. Hold the knife by the handle with one hand and apply light, even pressure to the upper side of the edge with the other hand. Now you can make several sharpening movements, always proceeding from the handle towards the tip. Since the Japanese kitchen tool is usually sharpened on both sides, this process must of course also be carried out on both sides.
However, if all these points are taken into account, chefs and amateur cooks can enjoy a high-quality knife that is not only versatile, but also makes cutting very easy thanks to its special blade shape.
As already mentioned, the special kitchen knife is ideal for chopping the “three virtues”, fish, meat and vegetables. Its sharpness makes it perfect for precisely cutting thin slices of delicate tissue such as salmon or even puffer fish. Even otherwise quite unruly vegetables such as onions, garlic or herbs can be chopped without any problems thanks to the curved blade. Of course, larger pieces, such as from a roast, can also be cut with the knife. However, there are limitations. For example, it is somewhat more difficult to finely dice food due to the wide tip of the knife.
Thanks to the sharp blade, the Japanese knife is considered particularly safe. Thus, the blade should immediately grasp the food to be cut and can not slip off. Of course, this requires that the blade is sharpened regularly. The sharpness of the knife, which is so much advertised, is said to bring another benefit in the kitchen. The smooth and straight cut is supposed to retain as much juice as possible in the chopped food. This in turn is supposed to provide more flavor and thus greater enjoyment.
Asian knife art, and thus also Japanese knife art, is often regarded in the West as particularly ancient and traditional. In fact, the santoku kitchen tool is no older than 100 to 150 years. It was invented in Japan in the course of social change after the Second World War, when the Japanese changed their eating habits, sometimes dramatically. At that time, thanks to the economic boom, the population was able to consume more meat, whereas previously it was mainly fish that was on the daily menu. Thanks to the santoku knife, both fish and meat could now be processed well.
Guided santoku kitchen tool is somewhat different from classic kitchen knives. Only the middle, ring and little fingers hold the handle of the knife. The thumb and forefinger, on the other hand, fix the cutting edge, which contributes to better guidance of the knife. In the case of Haarko, the blade is provided with a hole into which the index finger is inserted. This is to ensure even better precision when cutting and shredding and to relieve the thumb. Depending on the width of the blade, it may well be that the blade extends further down than the knuckles of the holding hand. In most cases, the blade is at least wider than the handle.
If you buy a Santoku knife, you should also look for a suitable cutting surface. Basically, you should not choose a base that is too hard. Glass, porcelain or hard plastic are therefore unsuitable, as they can dull the blade more quickly. Better are wooden boards or, if there is no other way, bases made of softer plastic.
As for the price, Japanese knives are basically more expensive than classic kitchen knives. A good, high-quality model can be purchased in lucky cases for less than 50 euros. Solid quality knives, on the other hand, can be bought from a price of 60 to 100 euros.
If you do not use the knife for a long time, you should store it in a special way. Soak a cloth in oil and wrap the knife in it. This prevents the adhesion of rust film and you can later enjoy a well-functioning, flawless and beautiful knife again when cooking.
General Santoku Knife Uses
Haarko is ideal for anyone who likes to cook for themselves. Whether in the kitchen at home or as a chef in a restaurant, the Santoku knife is, according to the supplier, excellent for both applications. Due to its compact size, the kitchen knife can be used and well guided even by people with petite hands, while at the same time it is also suitable for cooks with large hands. Haarko serves mainly as an additional kitchen knife for slicing, dicing and chopping sticky foods, vegetables, fish and sinewy meat. This is mainly due to the sharp blade, which at the same time should also ensure safety during cooking. Due to the sharp blade, which according to the supplier only dulls slowly, not so much force must be applied when cutting and also a slipping of the blade is to be avoided so.
Known FAQ about this product
Q: How are Haarko different from regular kitchen knives?
A: Santoku knives are generally smaller and lighter than kitchen knives. This makes them ideal for people with smaller hands, but they can also be used by anyone else. Unlike kitchen knives, which are wielded with rocking motions, santoku knives are wielded with rapid downward movements. This fact, as well as the design of these special knives, is responsible for the fact that injuries are less frequent and more precise cuts are possible.
Q: Is Haarko a traditional Japanese knife?
A: Haarko is a santoku knife that features a combination of traditional Japanese design with the sensibility of Western kitchen knives.
Q: How hot is Haarko?
A: According to the supplier, the kitchen knives are particularly sharp. They are also said to dull only very slowly. Thus, cutting should not require a lot of force, which should ultimately also reduce the risk of injury and make kitchen accidents less likely. Of course, some care of the blade is necessary.
Q: How do I care for Haarko?
A: Basically, the Santoku knife should be thoroughly cleaned after each use. Haarko may only be cleaned by hand and must be well dried afterwards. According to the supplier, cleaning in a dishwasher is not permitted. Haarko should always be stored in a dry environment. If the air is too humid, rust can form.
Q: Is it safe to use Haarko?
A: According to the supplier, Haarko is very safe to use. This statement is justified by the sharp blade. Nevertheless, the Santoku knife should always be used with caution and stored safely when not in use.
Q: I already have the Huusk kitchen knife, do I even need Haarko?
A: Huusk kitchen knife is a general purpose knife for the kitchen. Haarko, on the other hand, is a santoku knife suitable for specific tasks in the kitchen. In particular, it is suitable for strong chopping of food. Moreover, it can handle hard-to-cut foods like hard vegetables, stringy meat or fish better than Huusk. Haarko is a more compact kitchen knife with a lighter weight and can be wielded more precisely and finely.
Q: Does the integrated hole in the blade have a specific purpose?
A: According to the supplier, the hole in the blade allows better control over the kitchen knife. The index finger can be placed in the hole while cutting vegetables, fish or meat, thus guiding the blade more precisely.
Where can I buy Haarko?
Haarko is currently only available on the official website. Here you will not only learn everything there is to know about the Santoku knife. You can also order up to four of the kitchen knives. Currently, you get a discount of 50 percent on every purchase - regardless of the order quantity.
Once you have decided how many Haarko you want to buy, enter your first and last name, email address and phone number in the form provided on the provider’s website. In this step, you can also choose whether you want to be informed by the provider about news and exclusive offers. You can also specify that you want to be informed about the status of your order by SMS.
Haarko technical facts
- Total length: 27.7 centimeters
- Blade length: 16 centimeters
- Total width: 7 centimeters
- Total weight: 280 gram
- Blade angle: 68 degrees
- Blade material: stainless steel
- Handle material: Rosewood
Haarko is an interesting addition to the kitchen knives you already own. Unlike large all-purpose kitchen knives, the santoku knife is characterized by a particularly light weight, compact dimensions and special precision. It does not replace either a Western or a Japanese all-purpose knife, but it can certainly make food preparation easier when cooking. Especially for a chef and for hobby cooks who spend a lot of time in the kitchen, Haarko is a good addition to the already existing assortment of knives. If you are used to classic kitchen knives, you will have to get used to using Haarko with fast downward movements. Visit the supplier website to see more customer reviews!
Info about the product supplier
Gedimino g. 45-7, Kaunas,Lithuania
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