Etsu Knife

Gihei Hamono HAP40 Nakiri 165 mm

$309.81 $413.07
Blade Length 150 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 mm
Weight 147 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 Nakiri is designed specifically for chopping vegetables. It's tall blade provides lots of travel for the guide fingers of the user when using an up and down chopping motion. The flat profile allows almost the entire edge to contact the board when copping meaning less pieces of vegetables remaining connected. The flat spine of the knife can be used as an effective bench scraper and because of the large surface area of the blade it can be used as an effective scoop as well. 

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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