The western handle format makes the Kohetsu HAP40 line accessible to any cook who has trained with European or German knives - familiar full tang construction, mahogany grip, stainless bolster, three rivets - combined with HAP40 steel that outperforms anything those knives are made from by a significant margin. Edge retention is three to five times longer than traditional steels. Kohetsu knives are made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 210mm is the heart of the HAP40 Western line - medium length, versatile, and light enough for extended prep while long enough to handle the full range of daily kitchen tasks. This is one of the most popular Kohetsu formats across all handle styles. At about 6 oz, it is well-balanced for extended prep sessions. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard.
What Customers Are Saying: Reviewers describe slicing through newspaper without hesitation and cutting through food with no noticeable drop in performance after a week of home cook use without sharpening. One cook notes the western handle made the transition from German knives completely natural, while the HAP40 edge was a revelation.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. 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 readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.Brand: Kohetsu
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: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.3 oz (178 g)
Blade Length: 207 mm
Total Length: 332 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
The gyuto at 210mm is the heart of the HAP40 Western line - medium length, versatile, and light enough for extended prep while long enough to handle the full range of daily kitchen tasks. This is one of the most popular Kohetsu formats across all handle styles. At about 6 oz, it is well-balanced for extended prep sessions. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard.
What Customers Are Saying: Reviewers describe slicing through newspaper without hesitation and cutting through food with no noticeable drop in performance after a week of home cook use without sharpening. One cook notes the western handle made the transition from German knives completely natural, while the HAP40 edge was a revelation.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. 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 readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Reviews
15 review(s) WRITE A REVIEW (Reviews are subject to approval)
Kohetsu HAP40 - 5 years later, March 22, 2025Posted By: Kevin C
26 people found this review helpful
I bought this knife back in 2020 about 5 years ago. At this point I’ve sharpened it enough it’s getting closer to retirement. It’s been in my rotation of knives in a professional setting this whole time. Defiantly used as all purpose knife on and off as my primary. In the beginning it was relatively easy to sharpen, can get a great edge and the retention one of the best of my knives. The steel is quite hard. It doesn’t have much bend and its never chipped on me. I’ve found its more responsive to a 800 grit then moving on from there. In general I feel this knife takes a bit more time to sharpen, at least in it’s later years. I’ve never really thinned my knifes but I would recommend thinning as you sharpen. Once you remove more steel the combination of hardness and the profile getting thicker it takes much more time to get the edge exactly where I wanted it.
For the price I think it’s a good deal. Handles well, nicely made and it’s a great steel I’ve learned a lot more about it through the years. I’m considering getting it again or some other HAP40. Thanks Kohetsu!
26 people found this review helpful
I bought this knife back in 2020 about 5 years ago. At this point I’ve sharpened it enough it’s getting closer to retirement. It’s been in my rotation of knives in a professional setting this whole time. Defiantly used as all purpose knife on and off as my primary. In the beginning it was relatively easy to sharpen, can get a great edge and the retention one of the best of my knives. The steel is quite hard. It doesn’t have much bend and its never chipped on me. I’ve found its more responsive to a 800 grit then moving on from there. In general I feel this knife takes a bit more time to sharpen, at least in it’s later years. I’ve never really thinned my knifes but I would recommend thinning as you sharpen. Once you remove more steel the combination of hardness and the profile getting thicker it takes much more time to get the edge exactly where I wanted it.
For the price I think it’s a good deal. Handles well, nicely made and it’s a great steel I’ve learned a lot more about it through the years. I’m considering getting it again or some other HAP40. Thanks Kohetsu!
After Owning This Knife For 15 MonthsPosted By: David Abbot
12 people found this review helpful
I've owned this knife for 15 months now. It performs nearly as well as it did when new. (The edge is a little thicker now because I've sharpened it a number of times and haven't thinned the edge yet.) The knife is s pretty easy to sharpen and hone to hair-popping sharpness- definitely easier than it is to sharpen hard stainless steel knives. You do have to keep the edge dry or it discolors overnight. The rust eraser removes discoloration from the edge. If the handle was more comfortable I'd give it five stars; it's really good steel.
12 people found this review helpful
I've owned this knife for 15 months now. It performs nearly as well as it did when new. (The edge is a little thicker now because I've sharpened it a number of times and haven't thinned the edge yet.) The knife is s pretty easy to sharpen and hone to hair-popping sharpness- definitely easier than it is to sharpen hard stainless steel knives. You do have to keep the edge dry or it discolors overnight. The rust eraser removes discoloration from the edge. If the handle was more comfortable I'd give it five stars; it's really good steel.
Kohetsu HAP40 western gyuto 210mm Kohetsu HAP40 Western Gyuto 210mm Chef's KnifePosted By: David Abbot - verified customer
11 people found this review helpful
This knife holds an edge significantly better than inexpensive chef knives by Victorinox, F. Fick, and Dexter Russell, as it should, since it's harder steel and it costs four times as much as a Victorinox Fibrox. I sliced a lot of food with it, and then sliced two water bottles, without touching up or even steeling the edge between slicing the food and slicing the water bottles. It slices fruits and veges very smoothly and easily. Slices hard-skinned onions smoothly, right through the hard, dry skin layers. Slices big yukon gold potatoes like a hot knife through butter. Slices sweet potatoes reasonably easily. Fit and finish is a bit off where the wooden handle meets the bolster, and where the handle slabs meet the full tang. (I like the full tang, though.) I think the maker finish-sanded the handle slabs before putting them on the tang, rather than after. The rivets or pins that hold the handle slabs on the tang, are inset into the wood, you can feel it when you run your finger over the handle. Although the knife slides with impressive ease through frozen brisket, (at a right angle to the grain of the meat), the blade wanders very significantly to the left and is difficult to control. This wandering happens only when slicing frozen meat, not when slicing other foods, and after I cut the frozen meat, the blade was still quite sharp. The wandering happens because the two sides of the blade are unevenly ground: as I hold the knife with the blade tip pointing away from me, and put a straight-edge against the blade from the spine to the edge, it's easy to see that the right side of the blade is significantly more rounded than the left side. So, if I was to change anything on this knife, I'd put a flat (panel) grind on it. All in all, this is a good knife.
11 people found this review helpful
This knife holds an edge significantly better than inexpensive chef knives by Victorinox, F. Fick, and Dexter Russell, as it should, since it's harder steel and it costs four times as much as a Victorinox Fibrox. I sliced a lot of food with it, and then sliced two water bottles, without touching up or even steeling the edge between slicing the food and slicing the water bottles. It slices fruits and veges very smoothly and easily. Slices hard-skinned onions smoothly, right through the hard, dry skin layers. Slices big yukon gold potatoes like a hot knife through butter. Slices sweet potatoes reasonably easily. Fit and finish is a bit off where the wooden handle meets the bolster, and where the handle slabs meet the full tang. (I like the full tang, though.) I think the maker finish-sanded the handle slabs before putting them on the tang, rather than after. The rivets or pins that hold the handle slabs on the tang, are inset into the wood, you can feel it when you run your finger over the handle. Although the knife slides with impressive ease through frozen brisket, (at a right angle to the grain of the meat), the blade wanders very significantly to the left and is difficult to control. This wandering happens only when slicing frozen meat, not when slicing other foods, and after I cut the frozen meat, the blade was still quite sharp. The wandering happens because the two sides of the blade are unevenly ground: as I hold the knife with the blade tip pointing away from me, and put a straight-edge against the blade from the spine to the edge, it's easy to see that the right side of the blade is significantly more rounded than the left side. So, if I was to change anything on this knife, I'd put a flat (panel) grind on it. All in all, this is a good knife.
Great Knife Great SteelPosted By: Andy Ribelin - verified customer
16 people found this review helpful
After 20 years of cooking, I thought I had found the last 210 gyuto of my dreams. The steel on this knife is amazing, second to none. Its hard to believe how long this knife holds an edge, still sharp after weeks of constant use. The handle, finish and feel are top notch, very comfortable knife. Now for the part I do not like, geometry. This knife would benefit from another 2.5 or 3 mm in height at the heel. I understand the gyuto is Japans answer for the Chef knife, and I am a believer, great steel and craftsmanship. My only thing is do not take away the rocker all together. I will say if CKTG would redesign this knife with the geometry of the 8.5 mac pro, I would never buy another 210 again, not only that my entire team would have one too.
16 people found this review helpful
After 20 years of cooking, I thought I had found the last 210 gyuto of my dreams. The steel on this knife is amazing, second to none. Its hard to believe how long this knife holds an edge, still sharp after weeks of constant use. The handle, finish and feel are top notch, very comfortable knife. Now for the part I do not like, geometry. This knife would benefit from another 2.5 or 3 mm in height at the heel. I understand the gyuto is Japans answer for the Chef knife, and I am a believer, great steel and craftsmanship. My only thing is do not take away the rocker all together. I will say if CKTG would redesign this knife with the geometry of the 8.5 mac pro, I would never buy another 210 again, not only that my entire team would have one too.
amazing knife, bought 2 The best knife ever Do not buy this knife!Posted By: Denny - verified customer
16 people found this review helpful
Seriously, this knife should be the industry standard, but if everyone has one, my boss is going to realize I'm not as skilled as he thinks I am. So just stick with your Messermeisters and Shuns, and let me have my glory. But for real, this knife is the most comfortable, sharp, light, easy to maintain, and durable knives I've ever used (16 years in the industry.) Hat's off to CKTG on the Kohetsu HAP40 line.
16 people found this review helpful
Seriously, this knife should be the industry standard, but if everyone has one, my boss is going to realize I'm not as skilled as he thinks I am. So just stick with your Messermeisters and Shuns, and let me have my glory. But for real, this knife is the most comfortable, sharp, light, easy to maintain, and durable knives I've ever used (16 years in the industry.) Hat's off to CKTG on the Kohetsu HAP40 line.
22 Days Later...Posted By: Mike - verified customer
11 people found this review helpful
This is what I go to when precision is needed. From cubing tomatoes to portioning fish, because of the shorter blade height, this knife can do it. After two weeks of use [every day use] I've only stropped to maintain it's effortless abilities.Excellent DeliveryExcellent ProductNow, to find a Deba.
11 people found this review helpful
This is what I go to when precision is needed. From cubing tomatoes to portioning fish, because of the shorter blade height, this knife can do it. After two weeks of use [every day use] I've only stropped to maintain it's effortless abilities.Excellent DeliveryExcellent ProductNow, to find a Deba.
Product ReviewPosted By: kevin - verified customer
15 people found this review helpful
this is the best one i have used. I work at a very strong restraunt.before I need sharp my knivies everyday,include aoko knife.but this knife i use it 2 week, it was still very sharp.used one month ,only sharp it with strop. this knife can cut meat like butter
15 people found this review helpful
this is the best one i have used. I work at a very strong restraunt.before I need sharp my knivies everyday,include aoko knife.but this knife i use it 2 week, it was still very sharp.used one month ,only sharp it with strop. this knife can cut meat like butter
Product Review Product ReviewPosted By: Steve - verified customer
18 people found this review helpful
This is a great knife because it glides through hard veggies without effort. That is, of course, due mostly to the thinness of the blade. I haven't used it long enough to saying anything about how well the steel stays sharp or how easy it is to sharpen. Mine is still wickedly sharp. It's no secret that ultra hard particle steel knives will lose that insanely sharp edge somewhat quickly, but will hold a still very sharp edge for an equally insanely long time. This suits me just fine.My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn't provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
18 people found this review helpful
This is a great knife because it glides through hard veggies without effort. That is, of course, due mostly to the thinness of the blade. I haven't used it long enough to saying anything about how well the steel stays sharp or how easy it is to sharpen. Mine is still wickedly sharp. It's no secret that ultra hard particle steel knives will lose that insanely sharp edge somewhat quickly, but will hold a still very sharp edge for an equally insanely long time. This suits me just fine.My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn't provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
Product ReviewPosted By: Hutch - verified customer
13 people found this review helpful
Excellent knife, fit and finish is very good. The knife came sharp out of the box and holds its edge for a long time, thanks to the Hap40 steel. Performance is also very good, the knife is thin behind the edge and the grinds are good. A+ on this Gyuto, highly recommend.
13 people found this review helpful
Excellent knife, fit and finish is very good. The knife came sharp out of the box and holds its edge for a long time, thanks to the Hap40 steel. Performance is also very good, the knife is thin behind the edge and the grinds are good. A+ on this Gyuto, highly recommend.
Product ReviewPosted By: Shawn - verified customer
14 people found this review helpful
Excellent knife! I needed something my wife would not have to maintain like my carbon steel knives. The blade height is not high enough to keep my man knuckles off the cutting board, but fits her quite nicely. The edge is quite impressive out of the box slicing through newspaper as fast as you can push it with no hesitation and it falls right through food. I have been using it as a home cook for about a week with no noticeable drop in performance and no sharpening. It dropped one star because of the grind, it is not quite convex enough to prevent food from sticking to it. Well worth the money, buy it!
14 people found this review helpful
Excellent knife! I needed something my wife would not have to maintain like my carbon steel knives. The blade height is not high enough to keep my man knuckles off the cutting board, but fits her quite nicely. The edge is quite impressive out of the box slicing through newspaper as fast as you can push it with no hesitation and it falls right through food. I have been using it as a home cook for about a week with no noticeable drop in performance and no sharpening. It dropped one star because of the grind, it is not quite convex enough to prevent food from sticking to it. Well worth the money, buy it!
