Hitachi HAP-40 is currently one of the most mysterious and attractive steels produced in Japan. This hi-tech powdered metal steel alloy has a very rich chemical position and, when it is forged and heat-treated properly, we believe that it probably offers better cutting performance and edge retention than any other high-quality Japanese steel.
Sukenari’s knowledge of traditional forging processes and their extensive experience with modern, high performance, steels proved to be invaluable while perfecting these new HAP-40 knives. Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge-smith, has successfully managed to extract the best cutting performance and edge retention from these HAP-40 knives (HRc. 68). They are perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.
Master Hanaki believes that these new HAP-40 knives offer very competitive cutting performance and edge retention relative to his ZDP-189 and Aogami Super knives. In addition, HAP-40 offers better toughness than ZDP-189, - even when it is heat-treated to a higher Rockwell hardness. Consequently, Master Hanaki has confidence that the new Sukenari HAP-40 knives will prove to be some of the best performing and most practical knives that Sukenari offer.
The HAP-40 core blade steel (HRc. 68) is forge-welded with Stainless Damascus steel cladding, which is made with alternating layers of Nickel Steel and Stainless Steel. The blade is beautifully mirror polished and finished so that the white color of Nickel Steel layers vividly contrast with the glossy silver color of the Stainless Steel layers.
Sukenari HAP-40 knives are fitted with a beautiful octagonal Ebony wood handle, which has a buffalo horn ferrule and White Spacer. A Magnolia wood Saya(Sheath) is also included with the knife for safekeeping.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Sukenari HAP-40 Nickel Damascus Wa Gyuto
Blade Material: HAP-40 Nickel Damascus
Rockwell Hardness (HRc): 68
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule and White Spacer
Saya Included: Yes.
Wa Gyuto 210mm (8.2")
Cutting edge length: 202mm
Total Length: 355mm
Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 137mm
Total Weight: 196g
Wa Gyuto 240mm (9.4")
Cutting edge length: 231mm
Total Length: 375mm
Blade Thickness: 2.8mm
Blade Width: 51mm
Handle Length: 143mm
Total Weight: 227g
Wa Gyuto 270mm (10.6")
Cutting edge length: 260mm
Total Length: 410mm
Blade Thickness: 2.8mm
Blade Width: 52mm
Handle Length: 148mm
Total Weight: 257g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
it was sharp holds a edge for long time excellent handle and fit and finish. hap40 about the best edge material.
I own many different steels and the hap-40 has by far the best edge retention I have ever used. Going strong on a year of use and I’ve barely had to touch it up just to remove the bevel. Almost no micro hopping along the edge and the knife itself is perfectly balanced.