210mm Gihei Kazahana HAP40 Wa Gyuto
210mm Gihei Kazahana HAP40 Wa Gyuto
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: Kazahana
Construction: San mai
Edge Steel: HAP40 powdered steel, HRC ~66
Cladding: Stainless Steel
Finish: Sand-blasted
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal Zelkova with buffalo horn ferrule
Weight: 182g
Blade Length: 210mm
Overall Length: ~373mm
Thickness at Heel: ~2.6mm
Blade Height: ~48.7mm
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.
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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.