HAP-40 Black Set [Tottori Sand]
- Knife Care
Yoshida Hamono smithy made this HAP-40 Black Set [Tottori Sand] just for SharpEdge. With this HAP-40 series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife set made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!
HAP-40 Black Set [Tottori Sand] includes four Japanese knives:
HAP-40 Wide Gyuto Black 240mm (9.5") [Tottori Sand] / Wide Gyuto has a little twist to its shape: with a pronounced curved belly and a very wide blade, it sets itself apart from traditional Japanese blades and is suited to Western cutting and chopping techniques. The spine of the blade tapers towards the tip, creating a slight curve between the tip and the midsection. The standard gyuto shape thus transforms into a blade that looks like a deba but is readily used for precision cutting, where you need really thin cuts (this makes it unsuitable for cutting through bones or making more robust cuts). A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting, while the pronounced tip, triangular design and an enviable length (240mm / 9.5") will make quick work of larger chunks of meat.
HAP-40 Gyuto Black 210mm (8.3") [Tottori Sand] / Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, gyuto is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.
HAP-40 Nakiri Black 170mm (6.7") [Tottori Sand] / The nakiri shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Since the entire flat edge of the knife touches the cutting board at once, in one clean, vertical movement, there is no need for a horizontal pull or push. This also means that you won’t be turning the vegetable into an “accordion” of pieces still clinging together by a thread. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.
HAP-40 Petty Black 135mm (5.3") [Tottori Sand] / Petty or utility knives are basically a smaller version of gyutos or chef's knives, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135mm (5.3") long.
ABOUT THE BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.
Blade shape: Wide Gyuto / Gyuto / Nakiri / Petty
Steel type: HAP-40
Blade construction: Hollow grind / kuro-uchi
Hardness (HRC scale): 68
Overall length: 390mm (15.4") / 355mm (14.0") / 305mm (12.0") / 265mm (10.4")
Blade length: 240mm (9.4") / 210mm (8.3") / 170mm (6.7") / 135mm (5.3")
Blade height: 65mm (2.6") / 45mm (1.8") / 51mm (2.0") / 30mm (1.2")
Spine thickness: 2.5mm (1.0") / 2.9mm (1.1") / 2.1mm (0.8") / 1.9mm (0.7")
Weight: 270g (9.5 oz) / 195g (6.9 oz) / 215g (7.6 oz) / 100g (3.5 oz)
Handle length: 140mm (5.5") / 130mm (5.1") / 130mm (5.1") / 115mm (4.5")
Handle type / wood: Japanese / Maple stabwood
Kanji on the blade:
Blacksmith: Yoshida Hamono
Location of the smithy: SAGA / Saga Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
📩 Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.