170mm Gihei Hosokawa HAP40 Santoku Yo Handle
170mm Gihei Hosokawa HAP40 Santoku Yo Handle
Gihei knives are made in Sanjo, Niigata prefecture by Mr. Takashi Hosokawa, a 5th generation knife-maker whose business was started over 80 years ago.
Location: Sanjo, Niigata prefecture, Japan.
Line: Hosokawa
Construction: San mai
Edge Steel: HAP40 powdered steel, HRC ~66
Cladding: Stainless Steel
Finish: Sand-blasted
Edge Grind: 50/50 (Double Bevel)
Handle: Pakka wood, fastened to a partial tang with 2 rivets. Partial tang knives offer sufficient strength and a blade-forward balance.
Weight: 126g
Blade Length: 170mm
Overall Length: 293mm
Thickness at Heel: ~1.6mm
Blade Height: ~45.8mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.