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 sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. HAP40 edge retention in a slicing knife means fewer touch-ups during service and cleaner cuts from the first stroke to the last. 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. Octagonal dark grey pakka wood handle, well balanced for long slicing strokes. 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.
What Customers Are Saying: Reviewers who own multiple HAP40 knives consistently call the edge retention on this sujihiki the best they have experienced, with one saying they rarely need to sharpen it at all. The thin, nimble feel combined with that edge retention comes up in nearly every review.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. HAP40 edge retention in a slicing knife means fewer touch-ups during service and cleaner cuts from the first stroke to the last. 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. Octagonal dark grey pakka wood handle, well balanced for long slicing strokes. 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.
What Customers Are Saying: Reviewers who own multiple HAP40 knives consistently call the edge retention on this sujihiki the best they have experienced, with one saying they rarely need to sharpen it at all. The thin, nimble feel combined with that edge retention comes up in nearly every review.
- 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: 270mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Love Hap40 nice knfe Great Knife Posted By: Billy Cooper - verified customer
8 people found this review helpful
Hap 40 is amazing this is my second Kohetsu I have purchased in this steel. I also have the 240mm Gyuto. Both take and hold an edge better than any other knife I've ever seen. I love these knives.
8 people found this review helpful
Hap 40 is amazing this is my second Kohetsu I have purchased in this steel. I also have the 240mm Gyuto. Both take and hold an edge better than any other knife I've ever seen. I love these knives.
