Atsushi Hosokawa and his son have been producing knives at Gihei in Sanjo City since taking over a shop established in 1928. Their focus is HAP40 - Hitachi powdered high-speed semi-stainless steel that achieves 65-66 HRC through powder metallurgy that conventional steel production cannot match. The result is edge retention that consistently surprises cooks who encounter it for the first time - three to five times longer between sharpenings than standard carbon or stainless alternatives. Oak octagonal handle with urushi lacquer finish. San mai construction with stainless cladding.
The gyuto at 246mm blade length is the professional standard length in the Gihei lineup - more reach through large proteins and produce, more board coverage per stroke. At 6.8 oz and 246mm actual blade length with 53mm height and a 2mm spine this is a well-proportioned knife with real presence. The Keyaki (Japanese Elm) octagonal handle with buffalo horn ferrule is a premium upgrade over the oak handle found on the other HAP40 knives - distinctive grain and color that makes each handle unique. HAP40 at 65-66 HRC. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
The gyuto at 246mm blade length is the professional standard length in the Gihei lineup - more reach through large proteins and produce, more board coverage per stroke. At 6.8 oz and 246mm actual blade length with 53mm height and a 2mm spine this is a well-proportioned knife with real presence. The Keyaki (Japanese Elm) octagonal handle with buffalo horn ferrule is a premium upgrade over the oak handle found on the other HAP40 knives - distinctive grain and color that makes each handle unique. HAP40 at 65-66 HRC. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
- Blacksmith: Atsushi Hosokawa
- Workshop: Gihei
- Location: Sanjo City, Japan
- Founded: 1928
- Construction: San Mai
- Edge Steel: HAP40 PM Semi-Stainless (Hagane)
- Cladding: Stainless Steel (Jigane)
- HRC: 65-66
- Edge Grind: Even 50/50 Double Bevel
- Handle: Keyaki (Japanese Elm) Octagonal
- Ferrule: Buffalo Horn
- Weight: 6.8 oz (192g)
- Blade Length: 246mm
- Total Length: 408mm
- Spine Thickness at Heel: 2mm
- Blade Height: 53mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Seth, June 11, 2026Posted By: Buy This Knife!
I have searched for months deciding on what I wanted my first Japanese knife to be and finally landed on this baby and absolutely love it.
It looks even prettier in real life and cuts through onions like butter. There is a reason this knife is sold out on so many other sites including this one. After one day of cooking the edge of my blade is already getting a beautiful blue patina. Buy it if you are thinking about it because you will not regret it! I gotta go find something else to chop up.
I have searched for months deciding on what I wanted my first Japanese knife to be and finally landed on this baby and absolutely love it.
It looks even prettier in real life and cuts through onions like butter. There is a reason this knife is sold out on so many other sites including this one. After one day of cooking the edge of my blade is already getting a beautiful blue patina. Buy it if you are thinking about it because you will not regret it! I gotta go find something else to chop up.
