Over the past few years, HAP40 has become recognized as one of the best steels on the market for the production of high quality, high durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a sharp edge even after prolonged use. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. Hitachi manufactures the steel, and it can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC as the sweet spot for these knives.
This great-looking 240mm gyuto uses the popular KS shape, which is a throwback to the French chef knife profile with a thin and refined Japanese grind.
The profile is fairly flat with a bit of belly towards the very thin tip. These knives come out of the box with some of the sharpest edges we have seen.
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: HAP40
Cladding: Stainless Steel
Edge Grind: Even: See Choil Shot
Weight: 6.2 ounces / 175g
Blade Length: 233 mm
Overall Length: 380 mm
Thickness at Heel: 2.08 mm
Blade Height: 46.29 mm
Handle: Stabilized Custom Red Pakka Octagonal
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