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 three to five times longer than traditional steels. 65-66 HRC. Semi-stainless for low-maintenance daily use. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop producing the Kohetsu Aogami Super line.
The petty at 120mm is the most compact knife in the HAP40 Western line - a detail tool built for in-hand work, trimming, peeling, and fine cuts where a longer blade is simply too much. 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. CKTG is the only source for the Kohetsu HAP40 line.
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.
The petty at 120mm is the most compact knife in the HAP40 Western line - a detail tool built for in-hand work, trimming, peeling, and fine cuts where a longer blade is simply too much. 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. CKTG is the only source for the Kohetsu HAP40 line.
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
- Exclusive: 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
- Blade Length: 120mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Pretty good knife... Voodoo Steel StunnerPosted By: Kurt Peeters - verified customer
3 people found this review helpful
I first purchased the 240 HAP40 Gyuto but needed a little friend for it. I looked at a bunch of different petty's in different size ranges but just couldn't say no to this guy. Even at a modest 120mm this thing can work. I love the flatter profile in the heel area for chopping scallions, shallots, garlic, etc. Another nice bonus in that my wife isn't afraid of the thing so she uses it as well. Again, great fit and finish with a tremendous steel. Thanks Mark!
3 people found this review helpful
I first purchased the 240 HAP40 Gyuto but needed a little friend for it. I looked at a bunch of different petty's in different size ranges but just couldn't say no to this guy. Even at a modest 120mm this thing can work. I love the flatter profile in the heel area for chopping scallions, shallots, garlic, etc. Another nice bonus in that my wife isn't afraid of the thing so she uses it as well. Again, great fit and finish with a tremendous steel. Thanks Mark!
Kohetsu HAP40 120mm PettyPosted By: JD - verified customer
6 people found this review helpful
14 years in professional kitchens, now a home cook. Blade is nicely ground and beautifully finished. Edge OOTB is 9/10, as good as you could expect from a production piece. Mild quality control issues with handle, choil, spine, bolster fit and finish. These were resolved with 20 minutes of
6 people found this review helpful
14 years in professional kitchens, now a home cook. Blade is nicely ground and beautifully finished. Edge OOTB is 9/10, as good as you could expect from a production piece. Mild quality control issues with handle, choil, spine, bolster fit and finish. These were resolved with 20 minutes of
