240mm Gihei Kazahana HAP40 Gyuto Wa Handle
240mm Gihei Kazahana HAP40 Gyuto Wa 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: 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: ~200g
Blade Length: 240mm
Overall Length: ~410mm
Thickness at Heel: ~3mm
Blade Height: ~52.2mm
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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Great knife. Not crazy sharp out of the box, so I would suggest having them sharpen it for you, or put it on a stone before you use it. Knife is great, the bell on the knife is a little big for me, and I prefer a blade that has more of a taper than this one. Great knife for every day use. Stays razor sharp with the Hap-40 steel.
Awesome blade awesome steel
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.