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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.

 

Regular price $350.00 USD
Regular price Sale price $350.00 USD
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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.