The Kohetsu HAP40 line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop that produces the Kohetsu Aogami Super line. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with blades moving between shops in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The Tsukahara family specializes in the precise heat treatment that brings HAP40 to 65-66 HRC consistently - a harder target than most steels and one that requires real expertise to hit reliably.
The gyuto at 180mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. At 5.1 oz (146g) it is light and well-balanced for extended prep work. 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. Full spec: 42mm blade height, 2mm spine. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe incredible performance and a lightweight feel that makes the knife a joy to use for extended sessions. One cook notes HAP40 will be a growing part of the knife range after the first purchase - a comment that reflects what happens when someone discovers this steel for the first time.
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 gyuto at 180mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. At 5.1 oz (146g) it is light and well-balanced for extended prep work. 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. Full spec: 42mm blade height, 2mm spine. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe incredible performance and a lightweight feel that makes the knife a joy to use for extended sessions. One cook notes HAP40 will be a growing part of the knife range after the first purchase - a comment that reflects what happens when someone discovers this steel for the first time.
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
- Etching: Acid Etched Kanji
- Handle: Octagonal Dark Grey Pakka Wood
- Blade Length: 180mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible performance, lightweight. Love it!Posted By: Nathan H
22 people found this review helpful
HAP40 steel is new to my lineup but it will be a growing part of my knife range after purchasing this 180mm gyuto! Got finish sharpening and this thing flies through anything it touches, literally. One downside from my perspective is that it's definitely more handle heavy than Steve shows in the video (I find the balance point just about 1/4" into the ferrule). Understand that this handle is different from the Ho wood handle displayed so this wasn't anything incorrect, it's just a change from that style and the handle is beautiful (no disrespect to Steve, his videos are fantastic!). Overall, this knife gets a 5 star rating and Mark gave the right recommendation again. Thanks all at CKTG, I'll be back again.
22 people found this review helpful
HAP40 steel is new to my lineup but it will be a growing part of my knife range after purchasing this 180mm gyuto! Got finish sharpening and this thing flies through anything it touches, literally. One downside from my perspective is that it's definitely more handle heavy than Steve shows in the video (I find the balance point just about 1/4" into the ferrule). Understand that this handle is different from the Ho wood handle displayed so this wasn't anything incorrect, it's just a change from that style and the handle is beautiful (no disrespect to Steve, his videos are fantastic!). Overall, this knife gets a 5 star rating and Mark gave the right recommendation again. Thanks all at CKTG, I'll be back again.
