Gihei has been forging knives in Sanjo City, Japan since 1928 - nearly a century of production in one of Japan dedicated knife-making centers. The shop is run today by Atsushi Hosokawa and his son, a father-and-son team who have pushed Gihei into genuinely modern territory while keeping the Sanjo City craft tradition at the foundation. Their signature material is HAP40 - a powdered high-speed semi-stainless steel that CKTG has been calling Voodoo Steel for years. At 65-66 HRC it holds an edge three to five times longer than traditional carbon or stainless steels. Oak octagonal handle with urushi lacquer finish.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. Casey replaced a years-long SG2 steel chef knife habit with this nakiri and calls it his daily go-to - easier to sharpen than SG2, better edge retention, and a knife he reaches for every day for vegetables, meat, and fine knife work. He bought it unsure of the steel and calls it the best decision he made. HAP40 at 65-66 HRC, 1.5mm spine at the heel - remarkably thin. Oak Octagonal Burnt Urushi handle. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Four five-star reviews. Casey replaced his SG2 chef knife habit with this nakiri and calls it his daily go-to - easier to sharpen than SG2, holds a better edge, and reaches for it every single day for vegetables, meat, and fine knife work. He bought it unsure of HAP40 and calls it the best decision. The 1.5mm spine at the heel makes this one of the thinnest-ground nakiris we carry. HAP40 edge retention in a dedicated vegetable knife is a compelling combination.
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 nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. Casey replaced a years-long SG2 steel chef knife habit with this nakiri and calls it his daily go-to - easier to sharpen than SG2, better edge retention, and a knife he reaches for every day for vegetables, meat, and fine knife work. He bought it unsure of the steel and calls it the best decision he made. HAP40 at 65-66 HRC, 1.5mm spine at the heel - remarkably thin. Oak Octagonal Burnt Urushi handle. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Four five-star reviews. Casey replaced his SG2 chef knife habit with this nakiri and calls it his daily go-to - easier to sharpen than SG2, holds a better edge, and reaches for it every single day for vegetables, meat, and fine knife work. He bought it unsure of HAP40 and calls it the best decision. The 1.5mm spine at the heel makes this one of the thinnest-ground nakiris we carry. HAP40 edge retention in a dedicated vegetable knife is a compelling combination.
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: Oak Octagonal Burnt Urushi
- Weight: 4.9 oz (140g)
- Blade Length: 157mm
- Total Length: 303mm
- Spine Thickness at Heel: 1.5mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) AmazingPosted By: Casey
42 people found this review helpful
I bought this knife after using a SG2 steel chefs knife for years. This has become my daily go to. It’s super easy to sharpen in comparison. It holds a better edge over SG2. The ease of sharpening makes this knife well worth it. I use it every day to cut vegetables, various types of meat and to do fine knife work. I bought it not knowing if the steel would be as good as they say it is. I am shocked by how well this knife performs.
42 people found this review helpful
I bought this knife after using a SG2 steel chefs knife for years. This has become my daily go to. It’s super easy to sharpen in comparison. It holds a better edge over SG2. The ease of sharpening makes this knife well worth it. I use it every day to cut vegetables, various types of meat and to do fine knife work. I bought it not knowing if the steel would be as good as they say it is. I am shocked by how well this knife performs.
Insanely goodPosted By: Nicholas backus
28 people found this review helpful
This knife is insane. I can do things with this knife that I can only dream of with my other knives. My coworker called it "the Ferrari of knives." The blade is so sharp that surfaces cut with it feel like they've been polished. The steel is also so durable it hardly needs to be sharpened. If it feels a little duller than when you got it a quick homing will bring it right back. Sharpening it is a little tricky, you need to take your time but it can take an insane edge. 10/10 best knife I own.
28 people found this review helpful
This knife is insane. I can do things with this knife that I can only dream of with my other knives. My coworker called it "the Ferrari of knives." The blade is so sharp that surfaces cut with it feel like they've been polished. The steel is also so durable it hardly needs to be sharpened. If it feels a little duller than when you got it a quick homing will bring it right back. Sharpening it is a little tricky, you need to take your time but it can take an insane edge. 10/10 best knife I own.
Excellent nakiriPosted By: Abraham Stanway - verified customer
6 people found this review helpful
Really satisfied with it, although it was a bit heavier than advertised (5.6 oz) and not quite as thin as I had expected. Still, a really, really great knife - the handle is especially nice and the matte finish completes the look. I had purchased the sharpening service and it's a really screaming edge - excited to start chopping some veggies!
6 people found this review helpful
Really satisfied with it, although it was a bit heavier than advertised (5.6 oz) and not quite as thin as I had expected. Still, a really, really great knife - the handle is especially nice and the matte finish completes the look. I had purchased the sharpening service and it's a really screaming edge - excited to start chopping some veggies!
