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We're Recently made a nice upgrade, switching out the handle on these to a 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. It’s 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.Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40
HRC: 65-66
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 Video is outdated
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. It’s 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.
Product Reviews
Very light - ultra fast gyuto, November 20, 2017Posted By: George - verified customer
I have purchased this gyuto for I wanted to try out something exotic, in terms of steel. I already had a ZDP-189 gyuto so I have decided to buy another Hitachi PM steel - the HAP40.This knife is 270mm but still my lightest gyuto. I love this one for it is very thin - goes through everything, and never tires your lower arm muscles - even after hours of chopping.Edge retention is a lot better than what I got used to with my ZDP-189 and still feels just as sharp.I put a 8k edge onto this one - around 35 deg total edge - and there is no chippig.I would highly recommend this gyuto to anyone who wish to see a very hard steel knife but just hate the idea of all time chippings, what is present on other 65+ HRC steels. This one is an exception - in one week became my everyday workhorse.PROS: takes a very very keen edgevery light very precisevery thinmoderately high at heelvery nice and flawless fit & finishCONS: a tiny - I mean almost undetectable geometry problem - around 1/3rd from the heel there is a edge curvature problem - the knife bumps a little. Took me around 20 mins to fix - no big deal.Overall rating: 95%I wish all my knives would be just like this....
I have purchased this gyuto for I wanted to try out something exotic, in terms of steel. I already had a ZDP-189 gyuto so I have decided to buy another Hitachi PM steel - the HAP40.This knife is 270mm but still my lightest gyuto. I love this one for it is very thin - goes through everything, and never tires your lower arm muscles - even after hours of chopping.Edge retention is a lot better than what I got used to with my ZDP-189 and still feels just as sharp.I put a 8k edge onto this one - around 35 deg total edge - and there is no chippig.I would highly recommend this gyuto to anyone who wish to see a very hard steel knife but just hate the idea of all time chippings, what is present on other 65+ HRC steels. This one is an exception - in one week became my everyday workhorse.PROS: takes a very very keen edgevery light very precisevery thinmoderately high at heelvery nice and flawless fit & finishCONS: a tiny - I mean almost undetectable geometry problem - around 1/3rd from the heel there is a edge curvature problem - the knife bumps a little. Took me around 20 mins to fix - no big deal.Overall rating: 95%I wish all my knives would be just like this....
Great knife, April 4, 2017Posted By: Mike - verified customer
Like all my knives from cktg, it's awesome. This knife holds an edge, and is gorgeous. I have a set of masakage koishi knives among others. And I got this knife 270mm for when I'm cutting large quantities and it goes through everything quick and easy. A definite great buy!!!
Like all my knives from cktg, it's awesome. This knife holds an edge, and is gorgeous. I have a set of masakage koishi knives among others. And I got this knife 270mm for when I'm cutting large quantities and it goes through everything quick and easy. A definite great buy!!!
Razor Sharp Blade with Excellent Balance, January 14, 2017Posted By: Mike - verified customer
I have been using the knife for a week and am floored by its abilities. Knife came with a sharp edge (as others mentioned not razor sharp out of box but quite sufficent) and seems to hold the edge through a lot of tough work. Also, I feel I should mention that this does not feel like a normal 10.5 inch chefs knife as it is lighter than any of my 8 inch European chefs knives. My girlfriend was daunted by its size, but was incredibly surprised by the nimbleness of the knife once she started using it. I was debating between the 240 mm and the 270 mm and have no regrets with the 270, it is a great size! Personally I am utilizing this as a home cook, but as an ex-cook I would have loved to have this beast during long prep sessions and on the line.
I have been using the knife for a week and am floored by its abilities. Knife came with a sharp edge (as others mentioned not razor sharp out of box but quite sufficent) and seems to hold the edge through a lot of tough work. Also, I feel I should mention that this does not feel like a normal 10.5 inch chefs knife as it is lighter than any of my 8 inch European chefs knives. My girlfriend was daunted by its size, but was incredibly surprised by the nimbleness of the knife once she started using it. I was debating between the 240 mm and the 270 mm and have no regrets with the 270, it is a great size! Personally I am utilizing this as a home cook, but as an ex-cook I would have loved to have this beast during long prep sessions and on the line.
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