Yoshida Hamono HAP 40 Gyuto 240mm Kurouchi Maple Burl (Red)
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Store availability
*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)
Please note
Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.
Description
Yoshida Hamono is located in Saga Prefecture, a very rural area on the island of Kyushu. Like many rural blacksmiths, they specialize in making agricultural tools such as sickles and hoes, but they are nationally renowned for their incredible kitchen knives. The first generation of the Yoshida family was, like many others, blacksmiths. After World War II, they decided to open a small workshop to produce knives and other steel tools, and in 1971, they expanded to large-scale production to meet growing demand from all over Japan. They invested early on in modern machinery that made large-scale production possible, which is one of the reasons they are able to coat their own steel, rather than purchasing it pre-rolled. Because Saga is not a major knife production center and there aren't many other craftsmen, they built a facility capable of handling the entire knife-making process from start to finish, whereas most knife makers outsource their steel rolling and sharpening.
When HAP 40 first became available, Osamu Yoshida quickly purchased the steel and tried it out. He was amazed at how incredibly sharp the steel could become and how long it would hold its edge, so he began making kitchen knives using this super steel. Although it is a difficult steel to handle, he feels a greater sense of accomplishment when forging with it than with other steels.
In addition to laminating their own steel, they also sub-zero heat treat their knives to purify the steel, allowing the knife to perform and sharpen better. This is done after tempering, by treating the knives with liquid nitrogen to remove excess retained impurities that haven't been converted to martensite. This prevents the knife from bending over time by "stabilizing" its structure. While this is scientific mumbo jumbo to most, it's a big deal in the knifemaking world.
The secret of this knife lies in its hard core made of a somewhat exotic Hitachi HAP-40 steel, which falls into the category of modern and technologically advanced steels. HAP-40 is thin enough to sharpen very well, and knives made from it retain their edge 3 to 5 times longer than traditional knives. An interesting fact is that, since it is a powdered steel, it has a very low chromium content (about 4%) and can react like a high-carbon steel under specific circumstances.
This steel is heat-treated to an incredible 68 HRC, but can still be sharpened relatively easily on whetstones. It is extremely durable and therefore less likely to chip along the edge than the steel used in traditional knives.
Tips for best results
Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations.
Our commitment to you – our customers
Warranty
Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.
After-Sales service
Do you get the feeling that your knife just can’t “cut it”?
Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!
Oops! What about the truly Unthinkable?
Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.
Simply contact us or visit our store to get a free estimate.
