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.