The western handle format makes the Kohetsu HAP40 line accessible to any cook who has trained with European or German knives - familiar full tang construction, mahogany grip, stainless bolster, three rivets - combined with HAP40 steel that outperforms anything those knives are made from by a significant margin. Edge retention is three to five times longer than traditional steels. Kohetsu knives are made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip, purpose-built for push-cutting produce at speed. HAP40 edge retention in a nakiri means the blade stays sharp through the highest-volume vegetable prep without mid-service touch-ups. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.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: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.6 oz (186 g)
Blade Length: 159 mm
Total Length: 283 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip, purpose-built for push-cutting produce at speed. HAP40 edge retention in a nakiri means the blade stays sharp through the highest-volume vegetable prep without mid-service touch-ups. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
A masterful designPosted By: Rodney - verified customer
12 people found this review helpful
The grind of this blade is excellent! As was mentioned in a couple of the earlier reviews, this knife has a chisel grind ideal for a right handed user. The urasuki,, or concave grind on the back side of the blade, is an intentional feature that minimizes adhesion of food. When these two features are combined in the proper ratios, the effect is amazing compared to western knife designs. The chisel grind allows for easy upkeep, only one angle to be concerned with keeping true. Plus, the chisel grind alone allows for less innate resistance than any other knife grind. When this lowest level of resistance is combined with the urasuki, what is achieved is truly the path of least resistance. This knife has achieved all it was designed for and more. My compliments!
12 people found this review helpful
The grind of this blade is excellent! As was mentioned in a couple of the earlier reviews, this knife has a chisel grind ideal for a right handed user. The urasuki,, or concave grind on the back side of the blade, is an intentional feature that minimizes adhesion of food. When these two features are combined in the proper ratios, the effect is amazing compared to western knife designs. The chisel grind allows for easy upkeep, only one angle to be concerned with keeping true. Plus, the chisel grind alone allows for less innate resistance than any other knife grind. When this lowest level of resistance is combined with the urasuki, what is achieved is truly the path of least resistance. This knife has achieved all it was designed for and more. My compliments!
Product ReviewPosted By: Matt - verified customer
10 people found this review helpful
Just to echo what Ken said, the blade out-of-the-box on mine had a slight concavity to it in the middle (actually around 3/4ths of the way back on mine). I had no problem reshaping it rather quickly to make it flat with my Atoma 140 plate on my Edge Pro (this reprofiling took around 5 minutes). I also brought the bevel closer to a 50/50 grind, as the factory edge was very close to a chisel grind in fact, probably around 90/10. It's now around 60/40 and I'll bring it closer to 50/50 yet in future sharpenings but it's already enough for there to be no issues with steering, etc.I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K, followed by stropping on balsa loaded with Ken's .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I'm also pleasantly surprised by how well food doesn't stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.It's definitely a 5-star knife after the reprofiling but I'll knock off one due to it needing that.
10 people found this review helpful
Just to echo what Ken said, the blade out-of-the-box on mine had a slight concavity to it in the middle (actually around 3/4ths of the way back on mine). I had no problem reshaping it rather quickly to make it flat with my Atoma 140 plate on my Edge Pro (this reprofiling took around 5 minutes). I also brought the bevel closer to a 50/50 grind, as the factory edge was very close to a chisel grind in fact, probably around 90/10. It's now around 60/40 and I'll bring it closer to 50/50 yet in future sharpenings but it's already enough for there to be no issues with steering, etc.I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K, followed by stropping on balsa loaded with Ken's .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I'm also pleasantly surprised by how well food doesn't stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.It's definitely a 5-star knife after the reprofiling but I'll knock off one due to it needing that.
Product Review
Product ReviewPosted By: Ken - verified customer
13 people found this review helpful
Got this knife yesterday and couldn't wait to try it out. The cutting edge was very sharp at the toe and heal, but dull in the center of the blade. Upon close inspection I discovered that the cutting edge was concave in the center rather than convex or straight. After a couple of hours of reshaping and sharpening, the blade profile is now correct and the knife has taken an extremely fine edge. I put a 10 degree bevel on it and was surprised how easily it sharpens for such a hard steel. It really does fall through food. I would have given the knife five stars if I didn't have to profile the blade.
13 people found this review helpful
Got this knife yesterday and couldn't wait to try it out. The cutting edge was very sharp at the toe and heal, but dull in the center of the blade. Upon close inspection I discovered that the cutting edge was concave in the center rather than convex or straight. After a couple of hours of reshaping and sharpening, the blade profile is now correct and the knife has taken an extremely fine edge. I put a 10 degree bevel on it and was surprised how easily it sharpens for such a hard steel. It really does fall through food. I would have given the knife five stars if I didn't have to profile the blade.
