HAP-40 Black Set
HAP-40 Black Set
HAP-40 Black Set
HAP-40 Black Set
HAP-40 Black Set
HAP-40 Black Set
HAP-40 Black Set
HAP-40 Black Set

Yoshida Hamono

HAP-40 Black Set

1.211,25€ 1.425,00€

Only 0 left in stock

Best To Use

not for vegetablesmeatfish

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Yoshida Hamono smithy made this HAP-40 Black Set 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 includes four Japanese knives:

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


Blade shape: Wide Gyuto Gyuto Nakiri
Steel type: HAP-40
Hardness (HRC scale): 68
68 68 68
Overall length: 385mm (15.2") 350mm (13.8") 305mm (12.0") 270mm (10.6")
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: 215g (7.6 oz) 150g (5.3 oz) 165g (5.8 oz) 70g (2.5 oz)
Handle length: 140mm (5.5") 130mm (5.1") 130mm (5.1") 120mm (4.7")
Handle type / wood:
Japanese / Magnolia
Japanese / Magnolia Japanese / Magnolia Japanese / Magnolia
Blacksmith: Yoshida Hamono
Yoshida Hamono Yoshida Hamono 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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