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 unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin.
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. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Knife Model: Sukenari HAP-40 Series Wa Gyuto
Blade Material: HAP-40 Clad
Rockwell Hardness (HRc): 68
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Bocote Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes. (Black Lacqured Wooden Saya)
Wa Gyuto 210mm (8.2")
Wa Gyuto 240mm (9.4")
| Wa Gyuto 270mm (10.6")|
Cutting edge length: 260mm
Total Length: 415mm
Blade Thickness: 2.4mm
Blade Width: 52mm
Handle Length: 140mm
Total Weight: 228g
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.
This knife is awesome. Super hard steel, super sharp out of the box, holds an edge forever. Only downside for me (repeat: for me) are that the handle is a little big. It's bigger then my Fu-Rin-Kan-Zan Kiritsuke's handle. It has a little bit more belly towards the tip than I prefer, but that's just me. It's super nimble, like a UX10, but with a way sharper edge. HAP-40 and ZDP-189 are now my steels of choice. Carbons are great, but in a professional kitchen, taking care of high carbon, like blue #2, can be hard to do. Thank you JCK!
I use this magnificent knife several time weekly to cut fruit and vegetables routinely. It of course it does nicely on all meats (although I stay away from bones or raw beef). It is a perfect length and weight for my old hands, the balance seems ideal, the handle is not oversized, or too small either. I take care of my knives and enjoy using a fine tool. You must respect their sharpness.
Shiping and supporting is always perfect from Koki, kudos to him! This is a very good knife, perfectly balance for pinch grip. F&F is perfect, can complain about anything, the heel and spine are all round off, so sharp edges. The OOTB sharpness is already amazing, i decided to touch it up further with my stones, now I call this knife as the light saber. I've been using this knife exclusively for 3 weeks now (with out stropping or touch up on a stone), the knife is still extremely sharp. I check under a microscope, so far, no mirco chiping detect yet, which is amazing for this high hardness. This prove HAP-40 is really tough steel. Sharpen wise, it definitely harder to work with than other steel, but it's not as hard as people make it to be. The core steel is not stainless, however it not reactive at all, take really a while to build up patina. The cladding is stainless (from what i observe so far), this make boundary between the core steel and the cladding pop out almost like a hamon line. really nice! The only thing i got to complain about this knife is the handle. It's octagonal but it doesn't have a taper for the width a long the length of the handle. This make the handle look like a weird oval octagonal handle. I can't say i am a fan of this. Final words, this is a thin knife, yet very tough, this thing hold the edge for insane duration. Fully recommend, remove one star for the handle!
This knife is perfectly weighted and balanced,HRc.68 is Amazing, Love it!