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Home > Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > Kohetsu HAP40 Western Gyuto 270mm Sale
Kohetsu HAP40 Western Gyuto 270mm Sale
Kohetsu HAP40 Western Gyuto 270mm Sale Kohetsu HAP40 Western Gyuto 270mm SaleKohetsu HAP40 Western Gyuto 270mm SaleKohetsu HAP40 Western Gyuto 270mm Sale
Kohetsu HAP40 Western Gyuto 270mm Sale Kohetsu HAP40 Western Gyuto 270mm SaleKohetsu HAP40 Western Gyuto 270mm SaleKohetsu HAP40 Western Gyuto 270mm Sale

Kohetsu HAP40 Western Gyuto 270mm Sale

Item #: CHP-G270

Average Customer Rating:
(4.5 out of 5 based on 4 reviews)

Read Reviews | Write a Review
Our Price: $229.95(You Save: $30.05)
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We are developing a real soft spot for HAP40 powdered high speed steel. Over the past few years it has become recognized as one of the best steels on the market for the production of high quality, high durability kitchen knives. Unlike other HSS steels, it is relatively easy to sharpen on normal stones and holds a really sharp edge even after prolonged use.

The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive to CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.

For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos it is a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of HAP40 steel.

Coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less than big price.

  • Weight: 9.4 ounces
  • Blade Length: 262 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 52.4 mm

  • Customer Reviews

    Reviews

    4 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Better than zdp189, January 14, 2019
    Posted By: Marco Montalvo - verified customer

    Light, have a better edge retention than my zdp189 gyuto and also is more easy to sharpen

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      Nice Knife, April 12, 2017
    Posted By: Chris Macksey - verified customer

    I have had a variety of knives over the years, and I settled on this knife for my upcoming catering season. So far, the knife is fairly light for the size. The balance is weighted more to the handle, which I don't mind at all. The steel is a fairly new type of steel, and it appears to perform pretty well. It comes out of the box fairly, sharp, but I have not had a chance to sharpen it. In comparison to my previous knife, a Tamahagane, I like the steel more, but the ergonomics of the Tamahagane was pretty. Overall a great knife.My one qualm with this is that no care information came with this knife, or is anywhere on the internet. I'm not sure if I am supposed to care for the steel like a high carbon or SS

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      Great Knife, July 3, 2016
    Posted By: John Clark - verified customer

    Very impressed with the knife so far. Working 6 days a week with a few 14 hour days over the last few weeks i have put it to the test. Didn't sharpen it and it seems to have a 70/30 edge which i prefer.Hacked through some Japanese pumpkin as hard as i could like you would use a cleaver to see if it would affect the sharpness.It did slightly which is to be expected but a quick run over a diamond steel and it was super sharp again.I have some other VG-10 knives that really don't like this and tend to be chippy.No problems with chipping so far and have purposely scraped the knife quite roughly across plastic chopping boards.Knife was very sharp OOTB and slices effortlessly through tomatoes, onions etc.Cut through fish and skin easily which i think is a good test that your knife is really sharp.Cuts carrots length ways nicely instead of splitting them. I have a Shun SG2 elite knife that i think is very similar to the HAP40 and it makes a very similar sound when run across a diamond steel to the Kohetsu.For the price i can't fault it and have some more expensive Japanese knives that have problems with chipping and have even snapped the tips off some and had really bad chips out of them.In a commercial kitchen it is hard to constantly keep an eye on your knives but i'm pretty confident the Kohetsu will hold up nicely. Knife is super light and feels nice in the hand.The only minor thing i don't like is the handle is quite square. I would prefer it to be a little more rounded rather than bevelled. I'm guessing it will be fairly easy to sharpen on water stones but so far no need to and i have no time to anyway!

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      Insane steel , June 9, 2016
    Posted By: Chef Peter - verified customer

    First off i have The A S version of this blade and i thought that was amazing..Mark and kohetsu are very well matched together all these lines are amazing at the price point... Fit and Finish is stellar slightly better than my A S..My sample measured 263mm lomg and 53.2mm high...My A S is around the same witch i like very much ...gives it much more maneuverability...I always sharpen my knives otb so cant say much on that ...waited a month to review to see how long the edge would last....And couldn't believe this steel used it for two weeks before i touched it up and was ready to go again this stuff is light saber steel ...just sharpened it and this steel is so easy to sharpen hold its edge for two weeks in a professional kitchen ...went through all manner of produce and root veg no problem...the grinds on this blade made it great for slicing proteins with little effort...the exposed steel patinas very evenly and quickly..which i like some other types get patchy and it takes a few cleanings to get it even and set....all in all for professionals this is seriously a knife to last a life time ..beautiful but simple look and un matched performance

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