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 outfit 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 sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. HAP40 edge retention in a slicing knife means fewer touch-ups during service and consistently clean cuts from the first stroke to the last. 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.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
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 270mm
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. HAP40 edge retention in a slicing knife means fewer touch-ups during service and consistently clean cuts from the first stroke to the last. 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.
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1 review(s) WRITE A REVIEW (Reviews are subject to approval) Does not disappoint, May 19, 2026
