Home > Knife Types > Nakiris > Kohetsu HAP40 Nakiri 175mm
Kohetsu HAP40 Nakiri 175mm
Kohetsu HAP40 Nakiri 175mm
Kohetsu HAP40 Nakiri 175mm

Kohetsu HAP40 Nakiri 175mm

Item #: CHP-N175
Our Price: $179.95
Availability: Usually ships the same business day
Introducing a Chefknivestogo Exclusive! Kohetsu HAP40 knives are a new line that will appeal to the performance customer who wants unmatched edge retention. HAP40 is a semi stainless, Powdered High Speed Steel that takes and holds an edge better than any other steel available on our site. We think it holds the potential to become one of the best steels on the market for the production of high quality kitchen knives. Hitachi manufactures this steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium), and Co(Cobalt). As a result, it can be hardened to 65-66 HRC and will hold its edge an amazingly long time. These are western handled knives with Mahogany scales and stainless steel bolsters.

  • Weight: 6.6 ounces
  • Blade Length: 166 mm
  • Overall Length: 292 mm
  • Thickness at Heel: 2.1 mm
  • Blade Height: 47.4 mm

  • Customer Reviews
    Average rating is 4
    By:  Ken
    Got this knife yesterday and couldn’t wait to try it out. The cutting edge was very sharp at the toe and heal,but dull in the center of the blade. Upon close inspection I discovered that the cutting edge was concave in the center rather than convex or straight. After a couple of hours of reshaping and sharpening,the blade profile is now correct and the knife has taken an extremely fine edge. I put a 10 degree bevel on it and was surprised how easily it sharpens for such a hard steel.

    It really does fall through food. I would have given the knife five stars if I didn’t have to profile the blade.
    By:  EJ
    Wow! The knife drops through food like nothing I’ve ever tried. Handle is beautiful and the grinds on the knife are excellent. Thanks!
    By:  Matt
    Just to echo what Ken said,the blade out-of-the-box on mine had a slight concavity to it in the middle (actually around 3/4ths of the way back on mine). I had no problem reshaping it rather quickly to make it flat with my Atoma 140 plate on my Edge Pro (this reprofiling took around 5 minutes). I also brought the bevel closer to a 50/50 grind,as the factory edge was very close to a chisel grind in fact,probably around 90/10. It’s now around 60/40 and I’ll bring it closer to 50/50 yet in future sharpenings but it’s already enough for there to be no issues with steering,etc.

    I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K,followed by stropping on balsa loaded with Ken’s .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I’m also pleasantly surprised by how well food doesn’t stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.

    It’s definitely a 5-star knife after the reprofiling but I’ll knock off one due to it needing that.
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