HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals - and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
The petty at 180mm crosses into utility knife territory - a longer reach than a standard petty with enough blade for comfortable board work through proteins and produce. 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 dark grey pakka wood handle, well finished throughout. CKTG is the only source for the Kohetsu HAP40 line.
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.
The petty at 180mm crosses into utility knife territory - a longer reach than a standard petty with enough blade for comfortable board work through proteins and produce. 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 dark grey pakka wood handle, well finished throughout. CKTG is the only source for the Kohetsu HAP40 line.
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
- 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
- Etching: Acid Etched Kanji
- Handle: Octagonal Dark Grey Pakka Wood
- Blade Length: 180mm
