This Sujihiki arrived from the manufacturer with small scratches on the blade. The knife has not been used, and we are offering it for sale at a discount.
HAP40 is the steel CKTG calls Voodoo Steel - a semi-stainless powdered high-speed alloy that holds an edge at a level that genuinely surprises people the first time they put it through serious prep work. Heat-treated to 65 HRC, it outlasts virtually every other steel we carry between sharpenings, and it sharpens more easily than its hardness would suggest. Clad in a full stainless outer layer, it is also straightforward to care for. For a sujihiki - Japan's dedicated slicing knife - that combination of edge retention and low maintenance is particularly well-suited to the demands of carving work and sushi prep where you need consistent thin slices over extended sessions without stopping to touch up the edge.
The 270mm blade is the right length for single-draw slicing and carving - long enough to break down a whole salmon, roast, or leg of lamb in clean passes, compact enough to work in kitchens where a 300mm blade would feel unwieldy. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows outward slightly, reducing food contact area during the cut and improving release from proteins. At 6.8 oz the knife carries its length without feeling heavy, and the edge arrives screaming sharp out of the box. The western black pakka wood handle makes this immediately familiar to cooks coming from European-style knives, and it is durable enough for daily professional use.
What Customers Are Saying: The first reviewer called it exactly what you want to hear - this is his third Kohetsu HAP40 knife, following two gyutos he already rates highly. He put the sujihiki straight to work at an all-you-can-eat sushi restaurant and used it all day on day one. Out-of-the-box edge was good, fit and finish was good, and it does not disappoint. A professional vote of confidence from someone who already knows the steel and trusts the line.
Care Instructions: HAP40 is semi-stainless with a full stainless cladding - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; despite its hardness, HAP40 responds well and sharpens more easily than most hard steels. Strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
HAP40 is the steel CKTG calls Voodoo Steel - a semi-stainless powdered high-speed alloy that holds an edge at a level that genuinely surprises people the first time they put it through serious prep work. Heat-treated to 65 HRC, it outlasts virtually every other steel we carry between sharpenings, and it sharpens more easily than its hardness would suggest. Clad in a full stainless outer layer, it is also straightforward to care for. For a sujihiki - Japan's dedicated slicing knife - that combination of edge retention and low maintenance is particularly well-suited to the demands of carving work and sushi prep where you need consistent thin slices over extended sessions without stopping to touch up the edge.
The 270mm blade is the right length for single-draw slicing and carving - long enough to break down a whole salmon, roast, or leg of lamb in clean passes, compact enough to work in kitchens where a 300mm blade would feel unwieldy. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows outward slightly, reducing food contact area during the cut and improving release from proteins. At 6.8 oz the knife carries its length without feeling heavy, and the edge arrives screaming sharp out of the box. The western black pakka wood handle makes this immediately familiar to cooks coming from European-style knives, and it is durable enough for daily professional use.
What Customers Are Saying: The first reviewer called it exactly what you want to hear - this is his third Kohetsu HAP40 knife, following two gyutos he already rates highly. He put the sujihiki straight to work at an all-you-can-eat sushi restaurant and used it all day on day one. Out-of-the-box edge was good, fit and finish was good, and it does not disappoint. A professional vote of confidence from someone who already knows the steel and trusts the line.
- Brand: Kohetsu
- Construction: San Mai
- Edge Steel: HAP40 Semi-Stainless
- Cladding: Full Stainless
- HRC: 65
- Grind: Convex
- Handle: Black Pakka Wood Western
- Weight: 6.8 oz (192 g)
- Blade Length: 268 mm
- Total Length: 390 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 41 mm
- Item Number: CHP-J270
Care Instructions: HAP40 is semi-stainless with a full stainless cladding - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; despite its hardness, HAP40 responds well and sharpens more easily than most hard steels. Strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
