- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
We've recently made a nice upgrade, switching out the handle on these to the dark-colored pakka shown.
We really like HAP40 steel. Over the past few years, it has become recognized as one of the best steels on the market for the production of high quality, high durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a really sharp edge even after prolonged use.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It’s also quite thin, to the point of being regarded as a laser style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark grey pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives combining great materials, good fit and finish, and professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40
HRC: 65-66
Cladding: 404 Stainless Steel
Edge Grind: 60/40
Weight: 7.1 oz (202 g)
Edge Length: 270 mm
Total Length: 420 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 53.2 mm
Handle: Grey Pakka Octagonal Pictured (video is outdated)
Photos By Gustavo Bermudez
We really like HAP40 steel. Over the past few years, it has become recognized as one of the best steels on the market for the production of high quality, high durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a really sharp edge even after prolonged use.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It’s also quite thin, to the point of being regarded as a laser style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark grey pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives combining great materials, good fit and finish, and professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible edge retention , March 14, 2023Posted By: Jesse
Was a little disappointed when I first received my knife due to a chip at the heel of the blade and the edge seemed like more extreme than 60/40 and more like 70/30. Definitely wasn't ready to go out of the box although I did attempt to use it for about a week before fixing the issues and it performed ok. Chefknivestogo.com is a great business and compensated for the chipped blade, I've bought most of my chef knives through them and they're always a pleasure to do business with.
It is fairly easy to sharpen, takes a little longer than my R2 steel knives but not much, and the edge lasts at least twice as long as the r2 steel so it's well worth the extra time it takes to sharpen.
Best knife in my bag. I highly recommend this knife.
Was a little disappointed when I first received my knife due to a chip at the heel of the blade and the edge seemed like more extreme than 60/40 and more like 70/30. Definitely wasn't ready to go out of the box although I did attempt to use it for about a week before fixing the issues and it performed ok. Chefknivestogo.com is a great business and compensated for the chipped blade, I've bought most of my chef knives through them and they're always a pleasure to do business with.
It is fairly easy to sharpen, takes a little longer than my R2 steel knives but not much, and the edge lasts at least twice as long as the r2 steel so it's well worth the extra time it takes to sharpen.
Best knife in my bag. I highly recommend this knife.
Worth the wait, March 6, 2023Posted By: Christian
I had my eye on this knife for months. I was delighted when it finally came in stock. It was even more esthetic when I got to use it for the first time at work. Out of the box that came with a very nice edge. It was able to take hair of my arm.
It performed amazingly well in the first few hour. Sadly on its first day a coworker chipped the blade in about 8 spots. It took two hours to fully repair and bring up to an 8K edge. Its edge has stayed very keen especially considering it regularly travels with me to work.
The performance for greens like heads of lettuce, bundles of herbs, and large peppers has been a delight. The balance point is either at my pinch grip or slightly towards the tip depending on if I slightly adjust my grip. The handle is Definitely my favorite part. Its uniform construction with not ferrule bump is a dream and its easy to clean. The pakka wood also has not absorbed any smells after pounds of onions like other woods have in the past.
Over all I am still in love after these months!
I had my eye on this knife for months. I was delighted when it finally came in stock. It was even more esthetic when I got to use it for the first time at work. Out of the box that came with a very nice edge. It was able to take hair of my arm.
It performed amazingly well in the first few hour. Sadly on its first day a coworker chipped the blade in about 8 spots. It took two hours to fully repair and bring up to an 8K edge. Its edge has stayed very keen especially considering it regularly travels with me to work.
The performance for greens like heads of lettuce, bundles of herbs, and large peppers has been a delight. The balance point is either at my pinch grip or slightly towards the tip depending on if I slightly adjust my grip. The handle is Definitely my favorite part. Its uniform construction with not ferrule bump is a dream and its easy to clean. The pakka wood also has not absorbed any smells after pounds of onions like other woods have in the past.
Over all I am still in love after these months!
Very light - ultra fast gyutoPosted By: George - verified customer
1 people found this review helpful
I have purchased this gyuto for I wanted to try out something exotic, in terms of steel. I already had a ZDP-189 gyuto so I have decided to buy another Hitachi PM steel - the HAP40.This knife is 270mm but still my lightest gyuto. I love this one for it is very thin - goes through everything, and never tires your lower arm muscles - even after hours of chopping.Edge retention is a lot better than what I got used to with my ZDP-189 and still feels just as sharp.I put a 8k edge onto this one - around 35 deg total edge - and there is no chippig.I would highly recommend this gyuto to anyone who wish to see a very hard steel knife but just hate the idea of all time chippings, what is present on other 65+ HRC steels. This one is an exception - in one week became my everyday workhorse.PROS: takes a very very keen edgevery light very precisevery thinmoderately high at heelvery nice and flawless fit & finishCONS: a tiny - I mean almost undetectable geometry problem - around 1/3rd from the heel there is a edge curvature problem - the knife bumps a little. Took me around 20 mins to fix - no big deal.Overall rating: 95%I wish all my knives would be just like this....
1 people found this review helpful
I have purchased this gyuto for I wanted to try out something exotic, in terms of steel. I already had a ZDP-189 gyuto so I have decided to buy another Hitachi PM steel - the HAP40.This knife is 270mm but still my lightest gyuto. I love this one for it is very thin - goes through everything, and never tires your lower arm muscles - even after hours of chopping.Edge retention is a lot better than what I got used to with my ZDP-189 and still feels just as sharp.I put a 8k edge onto this one - around 35 deg total edge - and there is no chippig.I would highly recommend this gyuto to anyone who wish to see a very hard steel knife but just hate the idea of all time chippings, what is present on other 65+ HRC steels. This one is an exception - in one week became my everyday workhorse.PROS: takes a very very keen edgevery light very precisevery thinmoderately high at heelvery nice and flawless fit & finishCONS: a tiny - I mean almost undetectable geometry problem - around 1/3rd from the heel there is a edge curvature problem - the knife bumps a little. Took me around 20 mins to fix - no big deal.Overall rating: 95%I wish all my knives would be just like this....
Great knifePosted By: Mike - verified customer
Like all my knives from cktg, it's awesome. This knife holds an edge, and is gorgeous. I have a set of masakage koishi knives among others. And I got this knife 270mm for when I'm cutting large quantities and it goes through everything quick and easy. A definite great buy!!!
Like all my knives from cktg, it's awesome. This knife holds an edge, and is gorgeous. I have a set of masakage koishi knives among others. And I got this knife 270mm for when I'm cutting large quantities and it goes through everything quick and easy. A definite great buy!!!
Razor Sharp Blade with Excellent BalancePosted By: Mike - verified customer
I have been using the knife for a week and am floored by its abilities. Knife came with a sharp edge (as others mentioned not razor sharp out of box but quite sufficent) and seems to hold the edge through a lot of tough work. Also, I feel I should mention that this does not feel like a normal 10.5 inch chefs knife as it is lighter than any of my 8 inch European chefs knives. My girlfriend was daunted by its size, but was incredibly surprised by the nimbleness of the knife once she started using it. I was debating between the 240 mm and the 270 mm and have no regrets with the 270, it is a great size! Personally I am utilizing this as a home cook, but as an ex-cook I would have loved to have this beast during long prep sessions and on the line.
I have been using the knife for a week and am floored by its abilities. Knife came with a sharp edge (as others mentioned not razor sharp out of box but quite sufficent) and seems to hold the edge through a lot of tough work. Also, I feel I should mention that this does not feel like a normal 10.5 inch chefs knife as it is lighter than any of my 8 inch European chefs knives. My girlfriend was daunted by its size, but was incredibly surprised by the nimbleness of the knife once she started using it. I was debating between the 240 mm and the 270 mm and have no regrets with the 270, it is a great size! Personally I am utilizing this as a home cook, but as an ex-cook I would have loved to have this beast during long prep sessions and on the line.
