If you have been dreaming of that elusive knife that can handle the rigors of a commercial kitchen while keeping a razor sharp edge longer than any knife you have ever used, then it’s time to wake up! You have just found your blade!
The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy to wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale but certainly no laser. It has a nice progressive grind which Mr. Tsukahara grinds more on the right side than the left and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi stainless edge will eventually take on a nice patina. A mahogany Western style handle is attached with a stainless bolster and three rivets.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.Maker: Kohetsu
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
HRC: 65-66
Cladding: Stainless
Finish: Migaki
Edge Grind: Double Bevel, 60/40 (Ok for lefties and righties)
Handle: Yo, Mahogany
Weight: 6.8 oz (194 g)
Edge Length: 209 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy to wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale but certainly no laser. It has a nice progressive grind which Mr. Tsukahara grinds more on the right side than the left and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi stainless edge will eventually take on a nice patina. A mahogany Western style handle is attached with a stainless bolster and three rivets.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Reviews
14 review(s) WRITE A REVIEW (Reviews are subject to approval)
After Owning This Knife For 15 MonthsPosted By: David Abbot
3 people found this review helpful
I've owned this knife for 15 months now. It performs nearly as well as it did when new. (The edge is a little thicker now because I've sharpened it a number of times and haven't thinned the edge yet.) The knife is s pretty easy to sharpen and hone to hair-popping sharpness- definitely easier than it is to sharpen hard stainless steel knives. You do have to keep the edge dry or it discolors overnight. The rust eraser removes discoloration from the edge. If the handle was more comfortable I'd give it five stars; it's really good steel.
3 people found this review helpful
I've owned this knife for 15 months now. It performs nearly as well as it did when new. (The edge is a little thicker now because I've sharpened it a number of times and haven't thinned the edge yet.) The knife is s pretty easy to sharpen and hone to hair-popping sharpness- definitely easier than it is to sharpen hard stainless steel knives. You do have to keep the edge dry or it discolors overnight. The rust eraser removes discoloration from the edge. If the handle was more comfortable I'd give it five stars; it's really good steel.
Kohetsu HAP40 western gyuto 210mm Kohetsu HAP40 Western Gyuto 210mm Chef's KnifePosted By: David Abbot - verified customer
5 people found this review helpful
This knife holds an edge significantly better than inexpensive chef knives by Victorinox, F. Fick, and Dexter Russell, as it should, since it's harder steel and it costs four times as much as a Victorinox Fibrox. I sliced a lot of food with it, and then sliced two water bottles, without touching up or even steeling the edge between slicing the food and slicing the water bottles. It slices fruits and veges very smoothly and easily. Slices hard-skinned onions smoothly, right through the hard, dry skin layers. Slices big yukon gold potatoes like a hot knife through butter. Slices sweet potatoes reasonably easily. Fit and finish is a bit off where the wooden handle meets the bolster, and where the handle slabs meet the full tang. (I like the full tang, though.) I think the maker finish-sanded the handle slabs before putting them on the tang, rather than after. The rivets or pins that hold the handle slabs on the tang, are inset into the wood, you can feel it when you run your finger over the handle. Although the knife slides with impressive ease through frozen brisket, (at a right angle to the grain of the meat), the blade wanders very significantly to the left and is difficult to control. This wandering happens only when slicing frozen meat, not when slicing other foods, and after I cut the frozen meat, the blade was still quite sharp. The wandering happens because the two sides of the blade are unevenly ground: as I hold the knife with the blade tip pointing away from me, and put a straight-edge against the blade from the spine to the edge, it's easy to see that the right side of the blade is significantly more rounded than the left side. So, if I was to change anything on this knife, I'd put a flat (panel) grind on it. All in all, this is a good knife.
5 people found this review helpful
This knife holds an edge significantly better than inexpensive chef knives by Victorinox, F. Fick, and Dexter Russell, as it should, since it's harder steel and it costs four times as much as a Victorinox Fibrox. I sliced a lot of food with it, and then sliced two water bottles, without touching up or even steeling the edge between slicing the food and slicing the water bottles. It slices fruits and veges very smoothly and easily. Slices hard-skinned onions smoothly, right through the hard, dry skin layers. Slices big yukon gold potatoes like a hot knife through butter. Slices sweet potatoes reasonably easily. Fit and finish is a bit off where the wooden handle meets the bolster, and where the handle slabs meet the full tang. (I like the full tang, though.) I think the maker finish-sanded the handle slabs before putting them on the tang, rather than after. The rivets or pins that hold the handle slabs on the tang, are inset into the wood, you can feel it when you run your finger over the handle. Although the knife slides with impressive ease through frozen brisket, (at a right angle to the grain of the meat), the blade wanders very significantly to the left and is difficult to control. This wandering happens only when slicing frozen meat, not when slicing other foods, and after I cut the frozen meat, the blade was still quite sharp. The wandering happens because the two sides of the blade are unevenly ground: as I hold the knife with the blade tip pointing away from me, and put a straight-edge against the blade from the spine to the edge, it's easy to see that the right side of the blade is significantly more rounded than the left side. So, if I was to change anything on this knife, I'd put a flat (panel) grind on it. All in all, this is a good knife.
Great Knife Great SteelPosted By: Andy Ribelin - verified customer
6 people found this review helpful
After 20 years of cooking, I thought I had found the last 210 gyuto of my dreams. The steel on this knife is amazing, second to none. Its hard to believe how long this knife holds an edge, still sharp after weeks of constant use. The handle, finish and feel are top notch, very comfortable knife. Now for the part I do not like, geometry. This knife would benefit from another 2.5 or 3 mm in height at the heel. I understand the gyuto is Japans answer for the Chef knife, and I am a believer, great steel and craftsmanship. My only thing is do not take away the rocker all together. I will say if CKTG would redesign this knife with the geometry of the 8.5 mac pro, I would never buy another 210 again, not only that my entire team would have one too.
6 people found this review helpful
After 20 years of cooking, I thought I had found the last 210 gyuto of my dreams. The steel on this knife is amazing, second to none. Its hard to believe how long this knife holds an edge, still sharp after weeks of constant use. The handle, finish and feel are top notch, very comfortable knife. Now for the part I do not like, geometry. This knife would benefit from another 2.5 or 3 mm in height at the heel. I understand the gyuto is Japans answer for the Chef knife, and I am a believer, great steel and craftsmanship. My only thing is do not take away the rocker all together. I will say if CKTG would redesign this knife with the geometry of the 8.5 mac pro, I would never buy another 210 again, not only that my entire team would have one too.
amazing knife, bought 2 The best knife ever Do not buy this knife!Posted By: Denny - verified customer
4 people found this review helpful
Seriously, this knife should be the industry standard, but if everyone has one, my boss is going to realize I'm not as skilled as he thinks I am. So just stick with your Messermeisters and Shuns, and let me have my glory. But for real, this knife is the most comfortable, sharp, light, easy to maintain, and durable knives I've ever used (16 years in the industry.) Hat's off to CKTG on the Kohetsu HAP40 line.
4 people found this review helpful
Seriously, this knife should be the industry standard, but if everyone has one, my boss is going to realize I'm not as skilled as he thinks I am. So just stick with your Messermeisters and Shuns, and let me have my glory. But for real, this knife is the most comfortable, sharp, light, easy to maintain, and durable knives I've ever used (16 years in the industry.) Hat's off to CKTG on the Kohetsu HAP40 line.
22 Days Later...Posted By: Mike - verified customer
3 people found this review helpful
This is what I go to when precision is needed. From cubing tomatoes to portioning fish, because of the shorter blade height, this knife can do it. After two weeks of use [every day use] I've only stropped to maintain it's effortless abilities.Excellent DeliveryExcellent ProductNow, to find a Deba.
3 people found this review helpful
This is what I go to when precision is needed. From cubing tomatoes to portioning fish, because of the shorter blade height, this knife can do it. After two weeks of use [every day use] I've only stropped to maintain it's effortless abilities.Excellent DeliveryExcellent ProductNow, to find a Deba.
Product ReviewPosted By: kevin - verified customer
4 people found this review helpful
this is the best one i have used. I work at a very strong restraunt.before I need sharp my knivies everyday,include aoko knife.but this knife i use it 2 week, it was still very sharp.used one month ,only sharp it with strop. this knife can cut meat like butter
4 people found this review helpful
this is the best one i have used. I work at a very strong restraunt.before I need sharp my knivies everyday,include aoko knife.but this knife i use it 2 week, it was still very sharp.used one month ,only sharp it with strop. this knife can cut meat like butter
Product Review Product ReviewPosted By: Steve - verified customer
7 people found this review helpful
This is a great knife because it glides through hard veggies without effort. That is, of course, due mostly to the thinness of the blade. I haven't used it long enough to saying anything about how well the steel stays sharp or how easy it is to sharpen. Mine is still wickedly sharp. It's no secret that ultra hard particle steel knives will lose that insanely sharp edge somewhat quickly, but will hold a still very sharp edge for an equally insanely long time. This suits me just fine.My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn't provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
7 people found this review helpful
This is a great knife because it glides through hard veggies without effort. That is, of course, due mostly to the thinness of the blade. I haven't used it long enough to saying anything about how well the steel stays sharp or how easy it is to sharpen. Mine is still wickedly sharp. It's no secret that ultra hard particle steel knives will lose that insanely sharp edge somewhat quickly, but will hold a still very sharp edge for an equally insanely long time. This suits me just fine.My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn't provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
Product ReviewPosted By: Hutch - verified customer
3 people found this review helpful
Excellent knife, fit and finish is very good. The knife came sharp out of the box and holds its edge for a long time, thanks to the Hap40 steel. Performance is also very good, the knife is thin behind the edge and the grinds are good. A+ on this Gyuto, highly recommend.
3 people found this review helpful
Excellent knife, fit and finish is very good. The knife came sharp out of the box and holds its edge for a long time, thanks to the Hap40 steel. Performance is also very good, the knife is thin behind the edge and the grinds are good. A+ on this Gyuto, highly recommend.
Product ReviewPosted By: Shawn - verified customer
4 people found this review helpful
Excellent knife! I needed something my wife would not have to maintain like my carbon steel knives. The blade height is not high enough to keep my man knuckles off the cutting board, but fits her quite nicely. The edge is quite impressive out of the box slicing through newspaper as fast as you can push it with no hesitation and it falls right through food. I have been using it as a home cook for about a week with no noticeable drop in performance and no sharpening. It dropped one star because of the grind, it is not quite convex enough to prevent food from sticking to it. Well worth the money, buy it!
4 people found this review helpful
Excellent knife! I needed something my wife would not have to maintain like my carbon steel knives. The blade height is not high enough to keep my man knuckles off the cutting board, but fits her quite nicely. The edge is quite impressive out of the box slicing through newspaper as fast as you can push it with no hesitation and it falls right through food. I have been using it as a home cook for about a week with no noticeable drop in performance and no sharpening. It dropped one star because of the grind, it is not quite convex enough to prevent food from sticking to it. Well worth the money, buy it!
