The manufacturer sent this knife with a bent tip. We have fixed it and are offering it for sale at a discount.
HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals, and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC, it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
This 240mm gyuto 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 5.7 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.
What Customers Are Saying: Multiple reviewers describe buying this as a gift and being unable to stop using it themselves first. One woodworker with high standards for edge tools describes chopping acorn squash with no comparison to a Blue #2 knife - the HAP40 version winning decisively. A recurring theme: cooks who buy one Kohetsu HAP40 come back to add more.
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 a consistent angle. Strop regularly between sharpenings to maintain peak performance.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: Octagonal Oak with Brown-Black Polished Urushi (the handle has been updated; trust the photos, not the video below)
Weight: 5.7 oz (162 g)
Blade Length: 240 mm
Total Length: 388 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals, and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC, it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
This 240mm gyuto 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 5.7 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.
What Customers Are Saying: Multiple reviewers describe buying this as a gift and being unable to stop using it themselves first. One woodworker with high standards for edge tools describes chopping acorn squash with no comparison to a Blue #2 knife - the HAP40 version winning decisively. A recurring theme: cooks who buy one Kohetsu HAP40 come back to add more.
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 a consistent angle. Strop regularly between sharpenings to maintain peak performance.
