No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision work. The 175mm length gives good board coverage while the pointed tip handles fine cuts a flat-tipped blade cannot. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, light and easy to maneuver. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision work. The 175mm length gives good board coverage while the pointed tip handles fine cuts a flat-tipped blade cannot. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, light and easy to maneuver. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Blacksmith: Tsukahara Family
- Location: Seki City, Japan
- Construction: Laser Cut, San Mai
- Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
- Cladding: Stainless Steel
- HRC: 65-66
- Edge Grind: 60/40 Asymmetric Double Bevel
- Engraving: Acid Etched Kanji
- Handle: Octagonal Dark Grey Pakka Wood
- Blade Length: 175mm
Reviews
16 review(s) WRITE A REVIEW (Reviews are subject to approval) Best in showPosted By: Shane
32 people found this review helpful
I had been on a search for a knife brand and steel that meets my substantial expectations. Been in and out of the food service industry for 35+ years, both in the kitchen and as a sales rep for a couple very well known food service suppliers. I’ve have worked my way through different steels through the years. Have progressed through 1095, 52100, 80crv2, 14c28n, vg10, vgmax, AS, blue#2, aus10, AEB-L, BD1N, SG2, to name a few. Finally I found HAP40 and the CKTG webpage. This webpage had everything I could have ever wanted. Great variety of knife styles, sizes, and steels, with extensive information about the steel types and their suppliers. HAP40 has proven to be a far superior steel and Kohetsu brand hits all the marks for me. Semi-stainless so maintenance is drastically reduced, edge retention beyond compare, toughness and durability. I’m a no frills type and the Kohetsu brand is all business without unnecessary nuances that provide no real performance advantage. I am 100% pleased with these knives and you cannot beat the price. I would recommend highly, regardless of if you are a home cook or are working in a high volume kitchen. Every style of these knives will outperform anything that you have likely ever had the pleasure of working with. Edge retention bares mentioning again. I currently own the 120 petty, 180 petty, 175 bunka, 210 gyuto, and 240 gyuto. Just waiting for the 270 Sujihiki and 150 honesuki to come back in to stock and that will end my knife purchase for the rest of my days.My stockpile of knives I have accrued over the years are being gifted to friends and family. They will just sit in my drawer otherwise and they deserve to be used, gifting them to others is the only way that will happen. These knives have made my others irrelevant.
32 people found this review helpful
I had been on a search for a knife brand and steel that meets my substantial expectations. Been in and out of the food service industry for 35+ years, both in the kitchen and as a sales rep for a couple very well known food service suppliers. I’ve have worked my way through different steels through the years. Have progressed through 1095, 52100, 80crv2, 14c28n, vg10, vgmax, AS, blue#2, aus10, AEB-L, BD1N, SG2, to name a few. Finally I found HAP40 and the CKTG webpage. This webpage had everything I could have ever wanted. Great variety of knife styles, sizes, and steels, with extensive information about the steel types and their suppliers. HAP40 has proven to be a far superior steel and Kohetsu brand hits all the marks for me. Semi-stainless so maintenance is drastically reduced, edge retention beyond compare, toughness and durability. I’m a no frills type and the Kohetsu brand is all business without unnecessary nuances that provide no real performance advantage. I am 100% pleased with these knives and you cannot beat the price. I would recommend highly, regardless of if you are a home cook or are working in a high volume kitchen. Every style of these knives will outperform anything that you have likely ever had the pleasure of working with. Edge retention bares mentioning again. I currently own the 120 petty, 180 petty, 175 bunka, 210 gyuto, and 240 gyuto. Just waiting for the 270 Sujihiki and 150 honesuki to come back in to stock and that will end my knife purchase for the rest of my days.My stockpile of knives I have accrued over the years are being gifted to friends and family. They will just sit in my drawer otherwise and they deserve to be used, gifting them to others is the only way that will happen. These knives have made my others irrelevant.
Edge Retention Nirvana!Posted By: Bikutoru
27 people found this review helpful
This blade practically cuts on it's own the edge retention of this metal is amazing. So far my favorite in my arsenal fallowed by my Super Aogami and Shirogami 2 Kiritsukes. No sharpening required so far after 24 work hours of use. I did polished the edge with a Shapton 12k to make it look prettier and it wasn't difficult as I thought it would be. The weight of the knife is almost none existent and cuts like a razor blade. My only wish to make this Bunka beyond perfect is for it to be taller.
27 people found this review helpful
This blade practically cuts on it's own the edge retention of this metal is amazing. So far my favorite in my arsenal fallowed by my Super Aogami and Shirogami 2 Kiritsukes. No sharpening required so far after 24 work hours of use. I did polished the edge with a Shapton 12k to make it look prettier and it wasn't difficult as I thought it would be. The weight of the knife is almost none existent and cuts like a razor blade. My only wish to make this Bunka beyond perfect is for it to be taller.
kohetsu hap40 bunka Kohetsu Hap40 Bunka Excellent Understated elegancePosted By: Shaun - verified customer
5 people found this review helpful
Pleasantly strange how you can feel the density of the steel when it contacts board. Substantial. Thin blade has little flex. The handle seems a bit oversized for the knife and I like it, medium size hands. Less hot spots on the front end where the pointer finger grips and better control with the pinky around the back. Might cut 1/4 to 3/8 inch off the butt to achieve the balance I like. These knives are treasures friends. The seller, producers, materials... be happy
5 people found this review helpful
Pleasantly strange how you can feel the density of the steel when it contacts board. Substantial. Thin blade has little flex. The handle seems a bit oversized for the knife and I like it, medium size hands. Less hot spots on the front end where the pointer finger grips and better control with the pinky around the back. Might cut 1/4 to 3/8 inch off the butt to achieve the balance I like. These knives are treasures friends. The seller, producers, materials... be happy
Kohetsu Hap40 BunkaPosted By: Mauricio Marchant - verified customer
3 people found this review helpful
The knife is great. I stroped it once (.5 microns and 1 micron) and after one month it is still sharp and cutting like a dream. For those who already own a rocking santoku, this knife has the same profile.
3 people found this review helpful
The knife is great. I stroped it once (.5 microns and 1 micron) and after one month it is still sharp and cutting like a dream. For those who already own a rocking santoku, this knife has the same profile.
Great knifePosted By: Roger Sherrard - verified customer
4 people found this review helpful
This is my second HAP40 steel knife. I love everything about it. Great feel and weight. Very sharp out of the box. While it has only gone through light use, the edge retention seems very good as well.
4 people found this review helpful
This is my second HAP40 steel knife. I love everything about it. Great feel and weight. Very sharp out of the box. While it has only gone through light use, the edge retention seems very good as well.
Near Perfect Kitchen ToolPosted By: Russell Levine - verified customer
4 people found this review helpful
This knife arrived razor sharp and after occasional use for a couple weeks still is. The HAP 40 cutting edge is already starting to become slightly discolored but this patina was expected and doesn't bother me. Other than the balance point being about 1.5 inches toward the tip of the blade from the handle, I would say this knife is just about perfect. Highly recommended.
4 people found this review helpful
This knife arrived razor sharp and after occasional use for a couple weeks still is. The HAP 40 cutting edge is already starting to become slightly discolored but this patina was expected and doesn't bother me. Other than the balance point being about 1.5 inches toward the tip of the blade from the handle, I would say this knife is just about perfect. Highly recommended.
Sharpest knife I've ever had Kohetsu hap40 wa buka Now That's a KnifePosted By: Brad B - verified customer
6 people found this review helpful
Had previously orderd the Kohetsu HAP 40 Honesuki, my first Hap 40 knife. Liked it so much I bought this Kohetsu HAP 40 Bunka. It was very sharp out of the box (7 out of 10). I refined and polished the factory edge to 30k and it has is extremely sharp edge with 15 degree per side primary bevel (9 out of 10). I have a cherry wood end grain board and first did some push cutting with the knife. On my first cut the thing glided through the red potato with very little resistance and stuck in the board on the flat part of the blade and it just stood there with the cut in halves of potato split and rolled off on either side of it. It has a truly excelent grind, very little stickage. It cut through fresh snapy carrots like they were rotten soft. It tip sliced through raw chicken breast to make chichen strips without leaving any membranes or sinue uncut with a single slice for each strip. Wow, it is a great tip draw slicer and an excelent chopper on the cherry board. So far with lots of different cutting styles I have used including tough chopping work, it shows no sign of dullng at all, and under magnification showed no rolling or microchipping of the edge so far. I have had it about a month and have not even needed to strop it yet.This knife does not look fancy, though the blade is beautiful in its owny shiny way, but my goodness this thing is a performer worth every penny and more.
6 people found this review helpful
Had previously orderd the Kohetsu HAP 40 Honesuki, my first Hap 40 knife. Liked it so much I bought this Kohetsu HAP 40 Bunka. It was very sharp out of the box (7 out of 10). I refined and polished the factory edge to 30k and it has is extremely sharp edge with 15 degree per side primary bevel (9 out of 10). I have a cherry wood end grain board and first did some push cutting with the knife. On my first cut the thing glided through the red potato with very little resistance and stuck in the board on the flat part of the blade and it just stood there with the cut in halves of potato split and rolled off on either side of it. It has a truly excelent grind, very little stickage. It cut through fresh snapy carrots like they were rotten soft. It tip sliced through raw chicken breast to make chichen strips without leaving any membranes or sinue uncut with a single slice for each strip. Wow, it is a great tip draw slicer and an excelent chopper on the cherry board. So far with lots of different cutting styles I have used including tough chopping work, it shows no sign of dullng at all, and under magnification showed no rolling or microchipping of the edge so far. I have had it about a month and have not even needed to strop it yet.This knife does not look fancy, though the blade is beautiful in its owny shiny way, but my goodness this thing is a performer worth every penny and more.
Very sharp but doesn't go through everything wellPosted By: Kendall Phillips - verified customer
4 people found this review helpful
I evened out the bevel a little more because I'm left handed and it's a little prone to microchipping. It has a thin grind and I really put it through the paces to see what it could handle. It's very sharp and really does hold an edge indefinitely
4 people found this review helpful
I evened out the bevel a little more because I'm left handed and it's a little prone to microchipping. It has a thin grind and I really put it through the paces to see what it could handle. It's very sharp and really does hold an edge indefinitely
AmazingPosted By: Joshua rassel - verified customer
4 people found this review helpful
Not sure if you would qualify this as a lazer, but the closest I've had. Flies through veg prep, good for carving, and a great overall line service knife. Will continue buying this steel
4 people found this review helpful
Not sure if you would qualify this as a lazer, but the closest I've had. Flies through veg prep, good for carving, and a great overall line service knife. Will continue buying this steel
Fantastic! Posted By: Ryan C - verified customer
4 people found this review helpful
I've been using this knife now for a few weeks, and I've gotta say how much I love this knife. I've never owned a Hap40 knife before so I really wanted to put this steel through its paces. After touching up the edge to my own liking I put away my go to AS kohetsu gyuto and endlessly used this knife. Constant 12 hour shifts of service and prep don't phase this knife. On the flip side I bring this knife into the culinary competition setting the morning after 3 12 hour shifts and it's still as if it's fresh off the stone. The tip is so versatile, and the steel holds and edge so well that I'm not afraid to bring this into a competition kitchen after beating on it endlessly in a professional setting as well. This may be my go to prep knife from now on.
4 people found this review helpful
I've been using this knife now for a few weeks, and I've gotta say how much I love this knife. I've never owned a Hap40 knife before so I really wanted to put this steel through its paces. After touching up the edge to my own liking I put away my go to AS kohetsu gyuto and endlessly used this knife. Constant 12 hour shifts of service and prep don't phase this knife. On the flip side I bring this knife into the culinary competition setting the morning after 3 12 hour shifts and it's still as if it's fresh off the stone. The tip is so versatile, and the steel holds and edge so well that I'm not afraid to bring this into a competition kitchen after beating on it endlessly in a professional setting as well. This may be my go to prep knife from now on.
Great kknifePosted By: Michael Gotthelf - verified customer
5 people found this review helpful
Have used the kife for several days now. Very sharp out of the box. Fit and finish excellent. Love the shape. Mostly used for vegetable prep and the length and protruding tip make it function like a short chefs knife that is very maneuverable.Realy holds its edge. You will be happy with this!
5 people found this review helpful
Have used the kife for several days now. Very sharp out of the box. Fit and finish excellent. Love the shape. Mostly used for vegetable prep and the length and protruding tip make it function like a short chefs knife that is very maneuverable.Realy holds its edge. You will be happy with this!
