HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. The Kohetsu HAP40 Western line brings that steel into a familiar western handle format - full tang mahogany with stainless bolster and three rivets - made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The petty at 180mm crosses into utility knife territory - a longer reach for board work through proteins and produce while remaining nimble enough for detail tasks that a gyuto cannot handle cleanly. 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 180mm crosses into utility knife territory - a longer reach for board work through proteins and produce while remaining nimble enough for detail tasks that a gyuto cannot handle cleanly. 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: 180mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great KnifePosted By: Chef Aaron Dean
24 people found this review helpful
This is a longer petty great for delicate work and small fish. Of course outstanding edge retention with the HAP 40 voodoo steel! Fantastic otb sharpness and very clean fit and finish. These knives are crafted very well and I expect many many years of high performance. Kohestu knives are top of the line! I own several and they are outstanding
24 people found this review helpful
This is a longer petty great for delicate work and small fish. Of course outstanding edge retention with the HAP 40 voodoo steel! Fantastic otb sharpness and very clean fit and finish. These knives are crafted very well and I expect many many years of high performance. Kohestu knives are top of the line! I own several and they are outstanding
