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Blade Type
The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.
Steel Type
HAP40 is an extremely hard (often HRC65) powder semi-stainless steel by Hitachi Metals in Japan. It holds an edge for an extremely long time and will develop a patina with use. It has enough chromium content to ward off rust spots if left wet for short periods, but best to be kept dry after use. It can be tricky to sharpen without a coarse stone of around 500 grit to get the burr moving.
Recommended Maintenance
Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.
Introducing
This line of outstanding HAP40 Steel knives are crafted by Master Kanjo Tsukahara, from Seki City, Japan. Coming from a family of master sharpeners, Kanjo San has taken to creating these pieces to share with the world. They are a clean, classy knife with light weight, subtle hammer finish, and extreme out of the box sharpness, as you’d come to expect from a family of sharpeners.
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Learning Centre
This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture.
I fell in love with this knife right away. From the beautiful handle to the finish of the blade and the beautiful packaging, great care was taken in it'screation. Thanks to the hap40 steel core, I have not needed to resharpen it yet. The core has started to patina with regular use but this is only enhancing the visual beauty even more in my eyes. The edge geometry is more workhorse than laser.
Love the new knife! HAP40 is a top tier steel and these knives look beautiful with the subtle hammer finish. Just remember its semi-stainless so they will patina, you need to wash and wipe after use. They should stay sharp for a long time before needing a sharpen, which I am yet to attempt but have heard they are easier than metals such as R2, VG10 or ZDP.
I found them to be well priced and if lucky to get them on sale then they're a bargain. I bought the 240mm gyuto and have since ordered the Nakiri and Petty also.
Love the new knife! HAP40 is a top tier steel and these knives look beautiful with the subtle hammer finish. Just remember its semi-stainless so they will patina, you need to wash and wipe after use. They should stay sharp for a long time before needing a sharpen, which I am yet to attempt but have heard they are easier than metals such as R2, VG10 or ZDP. I found them to be well priced and if lucky to get them on sale then they're a bargain. I bought the 240mm gyuto and have since ordered the Nakiri and Petty also.
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