240mm 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: ~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.