No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City, it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The honesuki is Japan's dedicated poultry boning knife - triangular, stiff, and precise enough to work through joints and cartilage with authority. The double-bevel grind makes it equally effective as a general utility knife for butchery prep. 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 brown-black oak handle, comfortable for in-hand boning work. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers note the honesuki pairs naturally with the gyuto as a set - buying one Kohetsu HAP40 knife frequently leads to adding more. The edge retention on this boning knife is specifically praised for staying sharp through high-volume poultry butchery without constant touch-ups.
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
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 Brown-Black Oak Wood
Weight: 3.5 oz (100 g)
Blade Length: 150 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
The honesuki is Japan's dedicated poultry boning knife - triangular, stiff, and precise enough to work through joints and cartilage with authority. The double-bevel grind makes it equally effective as a general utility knife for butchery prep. 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 brown-black oak handle, comfortable for in-hand boning work. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers note the honesuki pairs naturally with the gyuto as a set - buying one Kohetsu HAP40 knife frequently leads to adding more. The edge retention on this boning knife is specifically praised for staying sharp through high-volume poultry butchery without constant touch-ups.
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.
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval) All honesukis should be hap40 steelPosted By: KF
34 people found this review helpful
As a left hander, I tried a few left-handed honesukis that did not cut meat the way I was trained. So I looked for a 50/50 bevel and one with more durable steel than traditional aogami and shirogami. This HAP40 steel is quite amazing. Sharpens up rather quickly (use coarser stones to start, maybe a 500/1k/4k with strop) and stays sharp through 20 whole chickens. Cannot say enough about this steel.
34 people found this review helpful
As a left hander, I tried a few left-handed honesukis that did not cut meat the way I was trained. So I looked for a 50/50 bevel and one with more durable steel than traditional aogami and shirogami. This HAP40 steel is quite amazing. Sharpens up rather quickly (use coarser stones to start, maybe a 500/1k/4k with strop) and stays sharp through 20 whole chickens. Cannot say enough about this steel.
Superb Boning knifePosted By: Dave Pratt
37 people found this review helpful
When I split up the Christmas duck with a western boning knife I bought this amazing knife. This is a beautiful knife, with incredible power in the stiff pointed steel to get into poultry joints. After using this I tossed my western boning knives.The large wa handle is great when dealing with raw birds.
37 people found this review helpful
When I split up the Christmas duck with a western boning knife I bought this amazing knife. This is a beautiful knife, with incredible power in the stiff pointed steel to get into poultry joints. After using this I tossed my western boning knives.The large wa handle is great when dealing with raw birds.
Exceptional Knife Knife rating Excellent..AND Cladding is softPosted By: Matt Spencer
12 people found this review helpful
Cladding is too soft. Scratches thru pineapple. Rest of knife is awesome and yup gets wacky sharp esp w honing. I bees waxed the handle. Balance and lightness is awesome but its powerful enough and the shape is great for many things as cutting a curve becomes simple at the tip. The HAP40 line patinaned beautifully like a sword hamon. Thank you!
12 people found this review helpful
Cladding is too soft. Scratches thru pineapple. Rest of knife is awesome and yup gets wacky sharp esp w honing. I bees waxed the handle. Balance and lightness is awesome but its powerful enough and the shape is great for many things as cutting a curve becomes simple at the tip. The HAP40 line patinaned beautifully like a sword hamon. Thank you!
Another satisfied purchasePosted By: Andrew H Stevens
9 people found this review helpful
This makes 3rd knife bought from Mark, and by far the sharpest knives I've received. This is my first Hap-40 knife, and I plan on buying more. The balance feels great, the light weight feel is awesome. I couldn't be happier.
9 people found this review helpful
This makes 3rd knife bought from Mark, and by far the sharpest knives I've received. This is my first Hap-40 knife, and I plan on buying more. The balance feels great, the light weight feel is awesome. I couldn't be happier.
MrPosted By: Baruch Geva
36 people found this review helpful
Knife arrived in good shape. However, the handle is colored using some material that gave horrible chemical smell for couple of weeks. Had to wash again and again with soap to get it off. The blade is sharp, but not amazing. Also, after couple of washing and immediate rinse it stained (the core part). Could be better for the price
36 people found this review helpful
Knife arrived in good shape. However, the handle is colored using some material that gave horrible chemical smell for couple of weeks. Had to wash again and again with soap to get it off. The blade is sharp, but not amazing. Also, after couple of washing and immediate rinse it stained (the core part). Could be better for the price
Nice HonesukiPosted By: John D - verified customer
7 people found this review helpful
This is a great knife for its intended purpose (breaking down chicken) but it also makes a great little utility knife. Since it's HAP40 steel the edge retention should be amazing, and it has stayed razor sharp so far. I haven't tried to sharpen it yet, but the downside might be the difficulty in doing so. Still very interesting, my first PM knife.
7 people found this review helpful
This is a great knife for its intended purpose (breaking down chicken) but it also makes a great little utility knife. Since it's HAP40 steel the edge retention should be amazing, and it has stayed razor sharp so far. I haven't tried to sharpen it yet, but the downside might be the difficulty in doing so. Still very interesting, my first PM knife.
