Hitachi HAP-40 is currently one of the most mysterious and attractive steels produced in Japan. This hi-tech powdered metal steel alloy has a very rich chemical position and, when it is forged and heat-treated properly, we believe that it probably offers better cutting performance and edge retention than any other high-quality Japanese steel.

We have worked closely with historical & professional Forge-Smith Sukenari for making the Fu-Rin-Ka-Zan HAP-40Series Knives. Sukenaris knowledge of traditional forging processes and their extensive experience with modern, high-performance steels proved to be invaluable when perfecting these new HAP-40 knives.Master Hanaki, Sukenaris innovative and energetic knife maker and Master forge smith, has successfully managed to extract the best cutting performance and edge retention from these HAP-40 knives (HRc. 68). They are perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.

Master Hanaki believes that, relative to ZDP-189 and Aogami Super knives, these new HAP-40 knives offer very competitive cutting performance and edge retention. In addition, even when HAP-40 is heat-treated to a higher Rockwell hardness than ZDP-189, HAP-40 offers better toughness. Consequently, Master Hanaki has confidence that these HAP-40 knives will prove to be some of the best performing and most practical knives from Japan.

Fu-Rin-Ka-Zan HAP-40 knives are fitted with aunique natural wooden texture of OctagonalBocote wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Black Lacquered woodSaya(Sheath) with a black pakkawoodSayapin. (Both we and Sukenari requested the Japan’s selected experienced Wa Handle Craftsman for handcrafting the Octagonal Bocote Wood Handle.)

The Gyuto is the Japanese version of the classic Western Chefs knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.

Specification

Knife Model:Fu-Rin-Ka-Zan HAP-40SeriesWa Gyuto

Blade Material: HAP-40Clad

Rockwell Hardness (HRc): 68

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Bocote Wood Handle with Water Buffalo Horn Ferrule

Saya Included: Yes. (Black Lacqured Wooden Saya)

Wa Gyuto210mm (8.2″)
Cutting edge length: 205mm
Total Length: 345mm
Blade Thickness: 2.4mm
Blade Width: 48mm
Handle Length:134mm
Total Weight: 180g

Wa Gyuto240mm(9.4″)
Cutting edge length: 235mm
Total Length: 385mm
Blade Thickness: 2.4mm
Blade Width: 52mm
Handle Length: 138mm
Total Weight: 203g

Wa Gyuto270mm(10.6″)
Cutting edge length: 260mm
Total Length: 415mm
Blade Thickness: 2.4mm
Blade Width: 53mm
Handle Length: 143mm
Total Weight: 228g

About Left Handed Version

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right handuse with a slightly thicker androunded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.However, both right and left hander can use the knives that have double bevel edge sharpened 50/50without problems.

Instructions & Maintenance

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge ofyour new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.