Kanjo HAP40 Gyuto Chef Knife 240mm
Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Gyuto /Chef Knife (Double Bevel)
Blade Material: HAP40 Clad Stainless Steel
Core: HAP40 (Powder high-speed Semi Stainless steel)
Blade Length: approx 240 mm
Total Length: approx 386 mm
Weight: approx 177 g (6.2 oz)
Blade Width: approx 50 mm
Thickness of Spine: approx max 2.2 mm
Handle: Reinforce Laminated Wood
Made in Seki City, which boasts a 700-year tradition, kanjo offers kitchen knives of various steel types and design. For example, ZDP189, HAP40, SG2, White steel, Blue steel and so on. In Japan, only a few makers can offer ZDP189, HAP40 knives.
The shape of blade is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means blade or edge. It smoothly cuts into ingredients and is an ideal shape has strength.
This edge was sharpened as "Honbatsuke". "Hon" means real, "ba" means edge and "tsuke" means making or finish in this case. In other words, the edge is sharpened very well for professional chefs. You will be amazed at this sharpness. This is the truly Japanese edge of kitchen knives. However often times there are some hazy or scratches on the tip area. This means Honbatsuke was done. This is not defective.
HAP40 is Powder High-Speed Steel made by HITACHI Metals,ltd. The feature is very hard, abrasion resistance, edge retention is excellent. The edge retention of HAP40 is said that it has the best edge retention among SG2(R2), ZDP189, Aogami super. Someone said that if HAP40 kitchen knife is used at home, it is not necessary to sharpen for half a year.
HAP40 is semi stainless, not included chromium well. And this steel will rust in the acid, salt, moisture, etc.. please wipe after use and keep it dry and clean.
If it gets rust, it will be cleaned to polish by with scrubbing pad or round slices of radish it with a cleanser.
This knives are made by craftsmen, there are scratches and dent and so on. Almost Japanese knives are thin blade. Don't hit and cut frozen food or bones, the edge will be chipped or broken.