We've recently made a nice upgrade, switching out the handle on these to the dark-colored pakka shown.
We really like HAP40 steel. Over the past few years, it 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 really sharp edge even after prolonged use.
The Kohetsu HAP40 Wa Gyuto
270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. Itís also quite thin, to the point of being regarded as a laser style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark grey pakka wood handle that,s better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives combining great materials, good fit and finish, and professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less than big price.
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40
Cladding: 404 Stainless Steel
Edge Grind: 60/40
Weight: 7.1 ounces / 205g
Blade Length: 270 mm
Total Length: 420 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 53.2 mm
Handle: Grey Pakka Octagonal Pictured (video is outdated)
Photos By Gustavo Bermudez