No other steel on the CKTG site matches HAP40 for edge retention. Hitachi developed this powdered high-speed semi-stainless alloy for precision tool manufacturing, and kitchen knives made from it hold their edge three to five times longer than traditional steels. For professional cooks who sharpen on a schedule rather than a feeling, HAP40 changes the math entirely. The Kohetsu HAP40 Western line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan. They fit the knives with full tang western handles with mahogany grips, stainless bolsters, and three rivets - the format that feels natural from the first use and stays comfortable through a long service.
The bunka combines the versatility of a santoku with a reverse tanto tip for detail work that a flat-tipped blade cannot handle. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. 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 readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
What Customers Are Saying: Reviewers who put this bunka through a full day of fibrous vegetable prep, ginger, pumpkin, carrots, and potatoes, report the edge holds up through all of it without giving out. Multiple reviewers simply call it wicked sharp.
The bunka combines the versatility of a santoku with a reverse tanto tip for detail work that a flat-tipped blade cannot handle. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. 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 readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
What Customers Are Saying: Reviewers who put this bunka through a full day of fibrous vegetable prep, ginger, pumpkin, carrots, and potatoes, report the edge holds up through all of it without giving out. Multiple reviewers simply call it wicked sharp.
- Brand: Kohetsu
- 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: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Weight: 6.0 oz (172 g)
- Blade Length: 176 mm
- Total Length: 297 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Exceeds expectationPosted By: Kevin Hirakawa
32 people found this review helpful
Out of the box edge is great. Been using this as main for a week & the edge does not give up. Cutting fibrous things like ginger, pumpkin, carrots & potatoes all day and still the edge cuts proteins finely. Probably gonna purchase another one in a longer length.
32 people found this review helpful
Out of the box edge is great. Been using this as main for a week & the edge does not give up. Cutting fibrous things like ginger, pumpkin, carrots & potatoes all day and still the edge cuts proteins finely. Probably gonna purchase another one in a longer length.
Top Quality
Kohetsu 175mm Bunko
