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Knives made from powder metallurgy steel are relatively new. The powder metallurgy HSS steel HAP40 manufactured by Hitachi can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have just started working with this remarkable steel and so far have been blown away by its strengths and abilities.
The fourth knife in the new line of HAP40 knives by Kohetsu is this great looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2.5mm thick blade (at the heel) and 8.4oz weight are also typical for this type and style of knife. What’s not average is its performance, especially related to ease of edge maintenance. 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. I shot a video of him sharpening these knives that you can view at the bottom of this page.
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. He is doing you a favor by putting in extra work. Please look at the 4th photo on this page to see it.
If you seek a blade to keep on ticking after a shift-long licking then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western style handle and stainless bolster, it looks good too! A CKTG exclusive.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: 8.2 ounces
Blade Length: 240 mm
Thickness at Heel: 2.5 mm
Blade Height: 49.5 mm
The fourth knife in the new line of HAP40 knives by Kohetsu is this great looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2.5mm thick blade (at the heel) and 8.4oz weight are also typical for this type and style of knife. What’s not average is its performance, especially related to ease of edge maintenance. 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. I shot a video of him sharpening these knives that you can view at the bottom of this page.
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. He is doing you a favor by putting in extra work. Please look at the 4th photo on this page to see it.
If you seek a blade to keep on ticking after a shift-long licking then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western style handle and stainless bolster, it looks good too! A CKTG exclusive.
Product Videos
Reviews
18 review(s) WRITE A REVIEW (Reviews are subject to approval) Dream workhorse, August 11, 2022 Awesome Tool!Posted By: Frank
1 people found this review helpful
I have had a lot of good high quality knives. This one, by far, is the best performing one. When I got it, I immediately put my own edge on it. I have a tsprof and worked the edge all the way up to a arkansas translucent stone, and cleaned the edge witha a CrO strop. I use it almost every day. All it requires is a light strop and it is ready for use. It goes through produce with ease and cuts meat like a scalpel. With proper care, this knife will not need any sharpening for as long as a year or more.
This is a great one to have!
1 people found this review helpful
I have had a lot of good high quality knives. This one, by far, is the best performing one. When I got it, I immediately put my own edge on it. I have a tsprof and worked the edge all the way up to a arkansas translucent stone, and cleaned the edge witha a CrO strop. I use it almost every day. All it requires is a light strop and it is ready for use. It goes through produce with ease and cuts meat like a scalpel. With proper care, this knife will not need any sharpening for as long as a year or more.
This is a great one to have!
Kohetsu HAP40 Gyuto 240mm hap 40 knife Crazy edge lifePosted By: J Adams
1 people found this review helpful
Needed a little work when i got it...but after touching up a few spots and putting an edge on it, i was VERY happy with it. Have been using it as my main prep knife at work for almost 6 months, and its only been on the stones twice. A quick couple passes on a ceramic rod and its good to go...everytime. Thing is a beast! Holds an edge better than anything in my kit, most of which are more expensive knives. I recommend it to anyone looking for a great work horse that looks good, feels good and holds an edge for forever.
1 people found this review helpful
Needed a little work when i got it...but after touching up a few spots and putting an edge on it, i was VERY happy with it. Have been using it as my main prep knife at work for almost 6 months, and its only been on the stones twice. A quick couple passes on a ceramic rod and its good to go...everytime. Thing is a beast! Holds an edge better than anything in my kit, most of which are more expensive knives. I recommend it to anyone looking for a great work horse that looks good, feels good and holds an edge for forever.
Crazy sharp but rough fit and finishPosted By: Kendall
1 people found this review helpful
It came in the mail razor sharp out of the box but the fit and finish for a $200+ knife left a lot to be desired. I'm going to have to sand the spine and choil before I even use it because it's so rough and sharp to touch. I do usually prefer WA handle knives and I have the kohetsu hap40 in a wa bunka and the spine and choil are much smoother. I wish I would have just got the new kirtsuke in the WA line. I will say it felt well balanced and surprisingly light. It did seem a little short for a 240mm but it could just be the blade profile. I'm sure the edge retion will be ridiculous like my bunka which I've only had to sharpen when once and it was only because I had a little micro chipping towards the tip
1 people found this review helpful
It came in the mail razor sharp out of the box but the fit and finish for a $200+ knife left a lot to be desired. I'm going to have to sand the spine and choil before I even use it because it's so rough and sharp to touch. I do usually prefer WA handle knives and I have the kohetsu hap40 in a wa bunka and the spine and choil are much smoother. I wish I would have just got the new kirtsuke in the WA line. I will say it felt well balanced and surprisingly light. It did seem a little short for a 240mm but it could just be the blade profile. I'm sure the edge retion will be ridiculous like my bunka which I've only had to sharpen when once and it was only because I had a little micro chipping towards the tip
Otherwordley Edge RetentionPosted By: Steve Gamache - verified customer
Mark Richmond nicknamed HAP40 Voodoo Steel because of its otherworldly edge retention. These knives garner high praise from seasoned pros as their go to high volume prep weapon of choice. Whether you choose the Western handled version or its lighter more nimble Wa handled cousin, the Kohetsu HAP40 Gyuto is surprisingly tough, reasonably easy to sharpen and right at home in busy pro kitchens.
Mark Richmond nicknamed HAP40 Voodoo Steel because of its otherworldly edge retention. These knives garner high praise from seasoned pros as their go to high volume prep weapon of choice. Whether you choose the Western handled version or its lighter more nimble Wa handled cousin, the Kohetsu HAP40 Gyuto is surprisingly tough, reasonably easy to sharpen and right at home in busy pro kitchens.
AWESOME knife for a commercial and at home kitchen!!!Posted By: rodlee lancaster - verified customer
Just got this knife and IMMEDIATELY put to work after a couple of passes over the 4000 and 6000 grit glass Shaptons and my boron carbide 1 micron loaded strop (all can be bought at CKTG). Although very sharp OTB I like to give my blades a little more TLC when I get them. I wanted something a little heftier than my Wa handled 210mm version and this feels as nimble as it Japanese sister! The grind a balance of these knives are impeccable! My cooks are trying to figure out ways to use this knife to a point that they a dulling the blades on our house knives on purpose (or so in theory). I also have the 270mm wa handled suji in HAP 40 and I ABSOLUTLEY love this steel. HAP 40 stays sharp through extended use and a quick hit to a ceramic rod and loaded strop brings it back to like new status. I have only hit the stones with the 210mm 5 or 6 times and Ive only had to use the 4000/ 6000 grit. Not to mention it gets sharp quick on the stones! Not bad for everyday use. All I am waiting for now is a 240mm Kiritsuke in HAP 40 (Hint, Hint)All in all, CKTG has some of the fastest shipping time, reasonably priced and abundant selection of knives than any other site. Mark and Susan provide excellent customer service and has garnered a lifelong customer in me. Thanks guys!
Just got this knife and IMMEDIATELY put to work after a couple of passes over the 4000 and 6000 grit glass Shaptons and my boron carbide 1 micron loaded strop (all can be bought at CKTG). Although very sharp OTB I like to give my blades a little more TLC when I get them. I wanted something a little heftier than my Wa handled 210mm version and this feels as nimble as it Japanese sister! The grind a balance of these knives are impeccable! My cooks are trying to figure out ways to use this knife to a point that they a dulling the blades on our house knives on purpose (or so in theory). I also have the 270mm wa handled suji in HAP 40 and I ABSOLUTLEY love this steel. HAP 40 stays sharp through extended use and a quick hit to a ceramic rod and loaded strop brings it back to like new status. I have only hit the stones with the 210mm 5 or 6 times and Ive only had to use the 4000/ 6000 grit. Not to mention it gets sharp quick on the stones! Not bad for everyday use. All I am waiting for now is a 240mm Kiritsuke in HAP 40 (Hint, Hint)All in all, CKTG has some of the fastest shipping time, reasonably priced and abundant selection of knives than any other site. Mark and Susan provide excellent customer service and has garnered a lifelong customer in me. Thanks guys!
Awesome KnifePosted By: connor - verified customer
Just recently purchased this knife and it is a work horse. I work at top restaurant in my city and all my other chefs love it too. My friend has the japanese style of this knife and loves it aswell. Perfect for all task and holds a great edge!
Just recently purchased this knife and it is a work horse. I work at top restaurant in my city and all my other chefs love it too. My friend has the japanese style of this knife and loves it aswell. Perfect for all task and holds a great edge!
Long overduePosted By: Joshua Gjersand - verified customer
This knife is my right hand at work. 1 of the 2 I own from this line and it won't be the last. Amazing edge retention. As well as fit and finish. Very versatile works well during production as well as line work. From bulk veg work large fish and beef fabrication to slicing prime rib this knife is great.
This knife is my right hand at work. 1 of the 2 I own from this line and it won't be the last. Amazing edge retention. As well as fit and finish. Very versatile works well during production as well as line work. From bulk veg work large fish and beef fabrication to slicing prime rib this knife is great.
HAP40 240
Not badPosted By: Steve - verified customer
This is a lovely blade it holds its edge well and takes a keen edge wether you finish on a 5k or 10k.I don't particularly like the factory geometry the edge measured a 11 degrees on the left side and a 14 degrees on the right side. Food tends to stick to the knife quite badly. It had a 6/10 factory edge. The first thing cut it was a red apple and I found that the left side of the blade caused so much friction that it stopped a quarter way through and I had to push quite hard for it to go through. Might take some grinding to 50/50 the edge hopefully it will fix the problem. apart from that f&f is great and it came with a good fitting saya.
This is a lovely blade it holds its edge well and takes a keen edge wether you finish on a 5k or 10k.I don't particularly like the factory geometry the edge measured a 11 degrees on the left side and a 14 degrees on the right side. Food tends to stick to the knife quite badly. It had a 6/10 factory edge. The first thing cut it was a red apple and I found that the left side of the blade caused so much friction that it stopped a quarter way through and I had to push quite hard for it to go through. Might take some grinding to 50/50 the edge hopefully it will fix the problem. apart from that f&f is great and it came with a good fitting saya.
Voodoo Steel StallionPosted By: Kurt Peeters - verified customer
Absolutely love this knife. The flat heel profile is perfect for chopping but is rounded enough near the belly/tip to get some height with the tip still on the board. The steel is top notch. After receiving the knife I stropped the blade with some high micron compound and the thing was flying through magazine paper like butter. I have been using it for about two weeks now and haven't even thought of sharpening it because the edge holding is phenomenal. If you are looking for a workhorse knife with fantastic edge holding, fit and finish, and flatter heel profile for chopping, this is a no-brainer. I like to sharpen blades quite a bit but nothing bothers me more than having to go downstairs and sharpen a knife when I'm hungry! Don't have to worry about this anymore...Thanks for the great offering and excellent customer service Mark.
Absolutely love this knife. The flat heel profile is perfect for chopping but is rounded enough near the belly/tip to get some height with the tip still on the board. The steel is top notch. After receiving the knife I stropped the blade with some high micron compound and the thing was flying through magazine paper like butter. I have been using it for about two weeks now and haven't even thought of sharpening it because the edge holding is phenomenal. If you are looking for a workhorse knife with fantastic edge holding, fit and finish, and flatter heel profile for chopping, this is a no-brainer. I like to sharpen blades quite a bit but nothing bothers me more than having to go downstairs and sharpen a knife when I'm hungry! Don't have to worry about this anymore...Thanks for the great offering and excellent customer service Mark.
Amazing KillerPosted By: The Magic Bear - verified customer
This is an excellent, excellent knife. It is thin enough that it can do quite delicate work without wedging open food, but still beefy enough that you are by no means scared to use it on something bigger. You can crack open winter squash and then go right into your herb mise no problem, same knife. I can't speak to how its going to sharpen, but the previous commenter was right in that this edge just doesn't roll. I'm commenting because I was informed that if you harass/show interest enough at info@chefknivestogo.com they'll stock the 270mm version which I want crazy bad now. Hands down my favorite knife.
This is an excellent, excellent knife. It is thin enough that it can do quite delicate work without wedging open food, but still beefy enough that you are by no means scared to use it on something bigger. You can crack open winter squash and then go right into your herb mise no problem, same knife. I can't speak to how its going to sharpen, but the previous commenter was right in that this edge just doesn't roll. I'm commenting because I was informed that if you harass/show interest enough at info@chefknivestogo.com they'll stock the 270mm version which I want crazy bad now. Hands down my favorite knife.
best knife ive ever owned!!!Posted By: job herrera - verified customer
sharpest knife with the best edge straight out of the box, its also very beautiful handle and edge retention is no joke!! my fiance got me this knife as abirthday gift and has easily become my go to for work and home use,it out cuts my globals and miyabis and dare i say even better than the hiromoto aogami ... only downside is now i ony wanna use this knife , and nothing else really comes close , i might have to ask for the nakiri and the 210mm for xmas
sharpest knife with the best edge straight out of the box, its also very beautiful handle and edge retention is no joke!! my fiance got me this knife as abirthday gift and has easily become my go to for work and home use,it out cuts my globals and miyabis and dare i say even better than the hiromoto aogami ... only downside is now i ony wanna use this knife , and nothing else really comes close , i might have to ask for the nakiri and the 210mm for xmas
Product ReviewPosted By: Wes - verified customer
I've only had this one a week, but I'm already very impressed. I've banged it on the board a little and it is apparent that the edge on this knife just will not roll. It's a fairly heavy knife, and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner, I'm surprised to see, than my Moritaka 210 gyuto. I think this would be great for anyone who wanted an all-purpose knife that doesn't have to be babied, and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted, and got!
I've only had this one a week, but I'm already very impressed. I've banged it on the board a little and it is apparent that the edge on this knife just will not roll. It's a fairly heavy knife, and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner, I'm surprised to see, than my Moritaka 210 gyuto. I think this would be great for anyone who wanted an all-purpose knife that doesn't have to be babied, and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted, and got!
Product ReviewPosted By: Lawrence yeung - verified customer
This knife is just incredible I first ordered the nakiri version and the edge retention was just so phenomenal i just had to order the 240mm version, it lasted 3 weeks without having to hone it on my ceramic. In my opinion better than my $600 Takamura. This is the knife of the future guys. Even at rockwell 66 this knife doesn't chip
This knife is just incredible I first ordered the nakiri version and the edge retention was just so phenomenal i just had to order the 240mm version, it lasted 3 weeks without having to hone it on my ceramic. In my opinion better than my $600 Takamura. This is the knife of the future guys. Even at rockwell 66 this knife doesn't chip
