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.
Sukenari HAP-40 knives are fitted with a comfortable octagonal magnolia wood handle, which is fitted with a buffalo horn ferrule. A Magnolia wood Saya (Sheath) is also included with the knife for safekeeping
The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.
Knife Model: Sukenari HAP-40 Series Kiritsuke
Blade Material: HAP-40 Clad
Rockwell Hardness (HRc): 68
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Kiritsuke 210mm (8.2")
Kiritsuke 240mm (9.4")
Kiritsuke 270mm (10.6")
Cutting edge length: 265mm
Total Length: 420mm
Blade Thickness: 2.4mm
Blade Width: 52mm
Handle Length: 140mm
Total Weight: 210g
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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
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.
Very Sharp and good lasting sharpness
This is my first time to buy and use Japanese knife. My wife and I do enjoy to use thei HAP-40 material knife. Very sharp and perfect bland. This is my wife first time to slitting a duck and she said to use this knife let her save time and did a perfect job.
The hap40 steel is very hard but resilient and tough. The sandwiched construction makes sharpening the knife manageable. The fit and finish is excellent and the surface is polished and finished in a way that the friction of the blade with food, especially cooked meat, is reduced. I just diced 10 pounds of steamed chicken breast to make cat food and this sukenari is excellent for this job. The blade holds it edge very well. Similar to zdp189 and blue steel in the honyaki construction.
Overall, I am quite happy with the knife. The overall construction of the knife and the wooden saya are very satisfactory. There are a couple of small caveats that I have: the knife was put into the handle at a bit of an angle, so the blade does not line up perfectly with the handle; the sharpening on the knife could be a bit better; the wooden saya is slightly loose and could fit the knife a bit better. However, these are just small caveats that I have. Overall, the knife is still of high quality and I am quite satisfied with it.