Gihei Hamono HAP40 Santoku 165 mm

$310.46 $413.95
Blade Length 165 mm
Total Length 305 mm
Steel HAP40 Stainless
Handle Keyaki
Ferrule Buffalo Horn 
Rockwell 65-66
Height Spine to heel 47 mm
Width at Spine 2.5 mm
Weight 133 grams

Gihei Knives are made by blacksmith Takashi Hosokawa-san who is the fifth generation smith working out of a shop that is over 80 years old behind his house near Sanjo city. He Took over from his Father who used to make knives and sell them at the local market. His knives feature fantastic grinds, great fit and finish, fantastic edge geometry and come very sharp right out of the box. Aogomi Super is one of our favorite steels here at the shop as it provides great edge retention, easy sharpening and because these knives are clad in stainless steel they are relatively easy to maintain.

HAP40 is an example of a quick powdered tool steel that has gained a reputation as one of the highest performing stainless steels available. It has a rockwell hardness of 65-66 which is close to the highest we've ever seen, giving you some of the best edge retention you've ever encountered but will never rust or discolour unlike carbon steels. The fit and finish on these knives is amazing as well! Fantastic handles with buffalo horn ferrules give these a simple but beautiful look. 

The word "Santoku" translates to Three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name implies the knife's extreme versatility which is what's made it the most popular knife in Japanese home kitchens today. The shorter blade makes it less intimidating for the average Home cook but it's long enough to perform a wide variety of tasks. Great for professionals as well who are looking for something a little smaller or more nimble than their Chef's knife for performing more intricate tasks.  

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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