HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. The Kohetsu HAP40 Western line brings that steel into a familiar western handle format - full tang mahogany with stainless bolster and three rivets - made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The kiritsuke at 240mm uses the same gyuto profile as the rest of the HAP40 Western line - the tip area is hand-ground after forging to produce the clipped tanto angle that gives the kiritsuke its distinctive aggressive profile. The result is a knife with the versatility and board coverage of a 240mm gyuto plus the fine, precise tip that handles detail work a rounded blade cannot manage cleanly. At 6.5 oz it is well-balanced for extended prep sessions. 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.
What Customers Are Saying: Seasoned professionals describe this as their go-to high-volume prep knife. Reviewers call it awesome for both commercial and home kitchens, with edge retention that outlasts any traditional steel knife in the collection. The 240mm length and western handle make it an immediately productive knife for cooks of any background.
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.
The kiritsuke at 240mm uses the same gyuto profile as the rest of the HAP40 Western line - the tip area is hand-ground after forging to produce the clipped tanto angle that gives the kiritsuke its distinctive aggressive profile. The result is a knife with the versatility and board coverage of a 240mm gyuto plus the fine, precise tip that handles detail work a rounded blade cannot manage cleanly. At 6.5 oz it is well-balanced for extended prep sessions. 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.
What Customers Are Saying: Seasoned professionals describe this as their go-to high-volume prep knife. Reviewers call it awesome for both commercial and home kitchens, with edge retention that outlasts any traditional steel knife in the collection. The 240mm length and western handle make it an immediately productive knife for cooks of any background.
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
- Exclusive: 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
- Weight: 6.5 oz (184g)
- Blade Length: 235mm
- Total Length: 360mm
- Spine Thickness at Base: 2mm
- Blade Height: 50mm
