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Kohetsu HAP40 Gyuto 240mm
Kohetsu HAP40 Gyuto 240mm
Kohetsu HAP40 Gyuto 240mm

Kohetsu HAP40 Gyuto 240mm

Item #: CHP-G240
Our Price: $214.95
Availability: Usually ships the same business day
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Knives made from powder metallurgy steel are relatively new. The powder metallurgy HSS steel HAP40 manufactured by Hitachi can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have just started working with this remarkable steel and so far have been blown away by its strengths and abilities.

The fourth knife in the new line of HAP40 knives by Kohetsu is this great looking 240mm gyuto. Its 50mm height places it on the narrow side of the scale, while its 2.5mm thick blade (at the heel) and 8.4oz weight are average for this type an style of knife. Whatís not average is its performance, especially related to ease of edge maintenance.

If you seek a blade to keep on ticking after a shift-long licking then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western style handle and stainless bolster, it looks good too! A CKTG exclusive.

  • Weight: 8.4 ounces
  • Blade Length: 240 mm
  • Thickness at Heel: 2.5 mm
  • Blade Height: 49.5 mm
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  • Customer Reviews
    Average rating is 5
    5.0
    By:  Lawrence yeung
    Toronto, ON
    This knife is just incredible I first ordered the nakiri version and the edge retention was just so phenomenal i just had to order the 240mm version, it lasted 3 weeks without having to hone it on my ceramic. In my opinion better than my $600 Takamura. This is the knife of the future guys. Even at rockwell 66 this knife doesn't chip
    0.3
    5.0
    By:  Wes
    Los Angeles, CA
    I've only had this one a week, but I'm already very impressed. I've banged it on the board a little and it is apparent that the edge on this knife just will not roll.

    It's a fairly heavy knife, and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner, I'm surprised to see, than my Moritaka 210 gyuto.

    I think this would be great for anyone who wanted an all-purpose knife that doesn't have to be babied, and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted, and got!
    0.3
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