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Yoshida Hamono

HAP-40 Wide Gyuto Black 240mm (9.5")


Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

HAP-40 Wide Gyuto Black 240mm (9.5") is our second all-rounder made of powder steel that we designed in collaboration with the Japanese master blacksmith Osamu-san from the Yoshida Hamono smithy. With the HAP-40 series, we fused an optimal blade shape that matches the versatile nature of Western cuisine, Japanese tradition and knowledge of blade design and materials processing.

HAP-40 Wide Gyuto Black embodies the best characteristics we could possibly expect from a kitchen knife:
  • Wide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.
  • The blade is perfect for scooping food from the kitchen board.
  • The curved belly is designed for chopping larger amounts of veg.
  • The length of the blade (240mm / 9.5") allows for efficient work even with larger chunks of meat.
  • The blade tapers off towards the tip and lends itself perfectly to precise work with food.
  • Fine – and extremely long-lasting – sharpness.
  • Very hard powder steel with 68 HRC.
  • Simple maintenance and sharpening.

Gyuto is the Japanese version of the classic Western Chef’s knife. Wide Gyuto, however, 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 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 belly curve makes it great for rocking cutting technique, while the pronounced tip, triangular design and an enviable length (240mm / 9.5") will make quick work of larger chunks of meat.

HAP-40 line features the most traditional Japanese wooden handle (Wa) there is - magnolia wood with buffalo horn ferrule. A universal, octagonal shape comfortably fits in the hands of both right- and left-hand users.

The secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.

This steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones.

COMPOSITION: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).

Blacksmiths counter the brittleness of material with special composition of the knife. In the case of this HAP-40 Wide Gyuto, Osamu-san chose a san-mai (also called “sandwich”) method. A layer of the core steel (HAP-40) is laminated between two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.

It has a double bevel (symmetrical) blade.

The blade has a dark finish which is the reason why this look is also called kuro-uchi - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.

Chef and entrepreneur J. Hartley had this to say after using the knife: "The HAP-40 is an unusual knife. It's large, but I personally enjoy having two knives in one. The larger butt end and straighter edge handle all manner of slicing and cutting and the smaller tip end is great for more detailed work. It's unusual in that it's unbalanced, weighted toward the tip, but I have enjoyed that as for such a large knife it just naturally wants to fall into the cut and therefore make it an easier, smoother process. The fact it looks stunning and is sharp as shit doesn't hurt!" 

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

Steel type: HAP-40

Blade construction: San-mai / hollow grind / kuro-uchi

Hardness (HRC scale): 68

Overall length: 385mm (15.2")

Blade length: 240mm (9.5")

Blade height: 65mm (2.6")

Spine thickness: 2.5mm (0.10")

Weight: 215g (7.6 oz)

Handle length: 140mm (5.5")

Handle type / wood: Japanese / Magnolia

Kanji on the blade: 登録 九佐吉作 "registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan"

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.


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.


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.
✔ For storage, use a knife holder or a 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.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
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 (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

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.

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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.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

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Something not OK? You have 30 days to return it, no questions asked.

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