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

Yoshida Hamono

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

485,00€

Only 3 left in stock

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HAP-40 Wide Gyuto Black 240mm (9.5") blade paired with our SharpEdge stabilized wood handles in grey/orange/emerald green/light brown.

HAP-40 Wide Gyuto Black 240mm (9.5") is our second all-rounder made of powder steel that we designed in collaboration with the Yoshida Hamono smithy. 

We paired this blade with our maple burl handles in four different colors:

TOKYO NIGHT: Traditional Japanese handle with a modern twist in a dark color named Tokyo Night. The color of these handles varies from light to dark grey, with soft or deep hues of red and swirls of cream. If you like a particular hue, please contact us before placing an order.   
OKINAWA REEF:
Traditional Japanese handle with a modern twist in a soothing, emerald green color named Okinawa Reef. It feels like immersing your hand in shimmering coastal waters during summer.
→ KYOTO SUNSET: Traditional Japanese handle with a modern twist in an orange color named Kyoto Sunset. It feels like holding something smooth and warm in your hand – a glow in the sky at sunset or a burst of bright autumn color.
→ TOTTORI SAND: Traditional Japanese handle with a modern twist in a sandy brown color named Tottori Sand. Inspired by the infinitely swirly Tottori sand dunes found in the western part of Japan.

BLADE SHAPE:
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.

HANDLE:
We chose a universal, octagonal shape that comfortably fits the hands of both right- and left-hand users. It offers a firm grip for easy and comfortable use.

Handles are made of natural maple wood, which undergoes a special procedure of stabilization with resin. This ensures a long service life of the handle. During this process of stabilization, a color pigment is added which penetrates the wood in different ways, creating unique patterns. This makes every handle one-of-a-kind.

Color and patterns of handles may vary from what is seen in the pictures. If you like a particular color hue, please contact us before placing an order.

STEEL:
The secret of this knife lies in its hard core made of a somewhat exotic 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 made from it keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has a very 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. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.

LAMINATION:
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.

 Read more on Blade construction: Lamination.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The blade has a dark finish, which is the reason this look is 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.

 Read more on Blade construction: Blade finish.

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!" 

About Yoshida Hamono:

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.

Specifications:

Blade shape: Gyuto
Steel type: HAP-40
Hardness (HRC scale): 68
Overall length: 390mm (15.4")
Blade length:
240mm (9.5")
Blade height:
65mm (2.6")
Spine thickness: 2.5mm (0.10")
Weight: 270g (9.5 oz)
Handle length: 140mm (5.5")
Handle type / wood:
Japanese / Stabwood
Blacksmith: Yoshida Hamono


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

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.

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