Yoshihiro HAP40 Gyuto 210mm - Mono EbonyYoshihiro HAP40 Gyuto 210mm - Mono Ebony - angled viewYoshihiro HAP40 Gyuto 210mm - Mono Ebony - blade detailYoshihiro HAP40 Gyuto 210mm - Mono Ebony - handle detailYoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 5Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 6Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 7Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 8Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 9
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - angled view
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - blade detail
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - handle detail
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 5
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 6
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 7
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 8
Yoshihiro HAP40 Gyuto 210mm - Mono Ebony - view 9
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Yoshihiro HAP40 Gyuto 210mm - Mono Ebony

$398.00 NZD
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Yoshihiro HAP40 Gyuto 210mm - Mono Ebony
$398.00 NZD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
HAP40 Semi Stainless Core, Stainless Migaki Clad
Hardness
65 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
HAP40 Semi Stainless Core, Stainless Migaki Clad
Handle Material
Octagon Mono Ebony
Bevel
Double Bevel
Edge Length
210mm
Overall Length
352mm
Spine Thickness Heel/Mid
2.3mm/2.1mm
Blade Height @ Heel
45mm
gWeight
159g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

HAP40 is an extremely hard (often HRC65) powder semi-stainless steel by Hitachi Metals in Japan. It holds an edge for an extremely long time and will develop a patina with use. It has enough chromium content to ward off rust spots if left wet for short periods, but best to be kept dry after use. It can be tricky to sharpen without a coarse stone of around 500 grit to get the burr moving.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Goh Umanosuke Yoshihiro

Goh Umanosuke Yoshihiro
Yamawaki Hamono opened in Sakai in 1927 and has been making knives there ever since. The blades go out under two names, Yoshihiro and Goh Umanosuke Yoshihiro, both borrowed from a swordsmith of the Kamakura period. It is not a marketing flourish so much as a statement of lineage, and the workshop has spent a century backing it up.

Around that traditional core, Yamawaki has been willing to use modern metallurgy and modern equipment where it improves the result. The combination is the point: old knowledge about how a blade should behave in the hand, current technique for getting the steel to behave the way it should.

Ryoyo Yamawaki runs the business today and also teaches at several culinary schools, which keeps the workshop close to the people actually using the knives for a living. The forging itself is led by a younger generation, Nori Igarashi and Masaya Shimizu, both trained under established Sakai blacksmiths. Their work is well regarded by other artisans in the city, which in Sakai is the endorsement that counts.

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