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 240mm 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 5.8 oz 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. Togatta means pointed - the slim tip profile is a defining characteristic of this version. 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 gyuto at 240mm 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 5.8 oz 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. Togatta means pointed - the slim tip profile is a defining characteristic of this version. 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: 240mm
