The all-around attributes of a santoku
style blade are becoming more and more recognized by professional and home chefs around the world. Looking like a small Western chef knife or shorter gyuto
, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina which will further enhance the look of this handsome knife.
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
Edge Grind: Double Bevel, 60/40 (Ok for lefties and righties)
Handle: Yo, Mahogany
Weight: 6.0 ounces
Blade Length: 176 mm
Total Length: 295 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 47.0 mm