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Home | Japanese Kitchen Knives | Trade In Kohetsu 210mm Gyuto HAP40 Maple

Trade In Kohetsu 210mm Gyuto HAP40 Maple

$165.00
$165.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in gyuto in good condition without original packaging. This stainless clad semi stainless blade has been sharpened once or twice but still have plenty of exposed core steel left before it hits the clad line. The semi-stainless HAP40 is well oxidized but there are some horizontal wipe scratches on the cladding, both of which will be left in place. Comes with a fresh BC edge.



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 384mm
Edge Length: 235mm
Heel Height: 46mm
Spine Thickness: 2.2mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: HAP40
Steel Hardness (HRC): 65-66
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Maple

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Sold Out
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



HAP40

Carbon (C): 1.20–1.35% | Chromium (Cr): 3.7–4.7% | Molybdenum (Mo): 4.6–5.4% | Tungsten (W): 5.6–6.4% | Vanadium (V): 2.8–3.3% | Cobalt (Co): 7.5–8.5%

HAP40 is Hitachi’s PM high‑speed steel delivering extreme hardness (~64–67 HRC) and superb wear resistance with workable toughness. It takes and holds a very fine edge for a long time; best in thin, high‑performance kitchen knives and fine slicers where edge life is paramount.