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 240mm kiritsuke combines slicing reach with a clipped tanto tip for detail work - a striking profile that benefits enormously from the edge retention HAP40 delivers in high-volume professional use. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge, biased right, works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. The octagonal brown-black oak wood handle is well balanced for the kiritsuke profile (trust the photos for the current version; the video below shows the older handle). CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: With 10 reviews, this kiritsuke has become the primary prep knife for several reviewers, with one noting it eliminated the need to reach for a paring knife for fine work. Edge retention and balance draw consistent praise.
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 (photos are current)
Weight: 5.6 oz (158 g)
Blade Length: 235 mm
Total Length: 385 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
The 240mm kiritsuke combines slicing reach with a clipped tanto tip for detail work - a striking profile that benefits enormously from the edge retention HAP40 delivers in high-volume professional use. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge, biased right, works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. The octagonal brown-black oak wood handle is well balanced for the kiritsuke profile (trust the photos for the current version; the video below shows the older handle). CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: With 10 reviews, this kiritsuke has become the primary prep knife for several reviewers, with one noting it eliminated the need to reach for a paring knife for fine work. Edge retention and balance draw consistent praise.
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
10 review(s) WRITE A REVIEW (Reviews are subject to approval)
SIMPLY STUNNING, February 15, 2025Posted By: JAY
33 people found this review helpful
What a beautiful knife. Fit and finish is spot on, very light and nimble and extremely sharp right out of the box. Money well spent!!! So far, I have purchased a couple of CCK cleavers (1303 and 1103) and this knife from CKTG. I have yet to be disappointed. Side note...UPS shipping is trash
33 people found this review helpful
What a beautiful knife. Fit and finish is spot on, very light and nimble and extremely sharp right out of the box. Money well spent!!! So far, I have purchased a couple of CCK cleavers (1303 and 1103) and this knife from CKTG. I have yet to be disappointed. Side note...UPS shipping is trash
Has become my #1 prep knifePosted By: Dani
48 people found this review helpful
Been using this knife commercially for a couple months. Balances well and creates less fatigue that other knives I have used. Seems to be holding an edge well and resharpens easily. Was amazed how the Kiritsuke tip has eliminated the need to grab my paring knife to do fine work. I would recommend this knife over a Gyuto.
48 people found this review helpful
Been using this knife commercially for a couple months. Balances well and creates less fatigue that other knives I have used. Seems to be holding an edge well and resharpens easily. Was amazed how the Kiritsuke tip has eliminated the need to grab my paring knife to do fine work. I would recommend this knife over a Gyuto.
DonPosted By: Don
40 people found this review helpful
I love this knife. Had it for a month and still holding that edge!!!! I definitely plan on grabbing some more from this line. Probably my new favorite steel to work with. I get nothing but compliments from coworkers on how much of a beauty it is.
40 people found this review helpful
I love this knife. Had it for a month and still holding that edge!!!! I definitely plan on grabbing some more from this line. Probably my new favorite steel to work with. I get nothing but compliments from coworkers on how much of a beauty it is.
Hap40 Kiriitsuke 240mm
Looks and performs greatPosted By: Victor Martinez - verified customer
12 people found this review helpful
Didn't realize knife was single bevel (unless they're asymmetrical but couldn't tell) upon purchase, but sharpening it wasn't that difficult. I purchased one of the last ones with their old handle (ho wood?). It's a little shorter than my other 240s. Fit and finish is great. Knife is light and nimble.
12 people found this review helpful
Didn't realize knife was single bevel (unless they're asymmetrical but couldn't tell) upon purchase, but sharpening it wasn't that difficult. I purchased one of the last ones with their old handle (ho wood?). It's a little shorter than my other 240s. Fit and finish is great. Knife is light and nimble.
Kohetsu hap40 240mm kiritsuke Excellent knife Nice but a little short.Posted By: Kendall
10 people found this review helpful
This is my 4th hap40 knife and it does not disappoint. It's got the same great edge retention and it's sharp right out of the box. I always even out the edge because I don't like the asymmetrical grind and I'm left handed. Fit and finish is much better than the western handled knife and the handle has a better finish on it than my rough bunka of the same line. The knife does seem a bit short doesnt seem like a 2inch height and you really lose a lot of blade as ot curves up so your missing some knife but the steel really makes up for it. You can't beat the retention of hap40. All you have to do is occasually touch it with a higher grit stone, i just use my shapton 4000 glass stone, once you establish you edge and you talking a 6 month edge easily. I don't have a knuckle clearance problem with the height but I do havery smaller hands.
10 people found this review helpful
This is my 4th hap40 knife and it does not disappoint. It's got the same great edge retention and it's sharp right out of the box. I always even out the edge because I don't like the asymmetrical grind and I'm left handed. Fit and finish is much better than the western handled knife and the handle has a better finish on it than my rough bunka of the same line. The knife does seem a bit short doesnt seem like a 2inch height and you really lose a lot of blade as ot curves up so your missing some knife but the steel really makes up for it. You can't beat the retention of hap40. All you have to do is occasually touch it with a higher grit stone, i just use my shapton 4000 glass stone, once you establish you edge and you talking a 6 month edge easily. I don't have a knuckle clearance problem with the height but I do havery smaller hands.
Beautiful but..
