{"product_id":"gyuto-210-hap-40","title":"Gyuto - HAP 40 - TAN.2026.002","description":"\u003cp\u003e\u003cspan\u003eYoshida Hamono 210mm HAP40 Gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e210mm blade · Gyuto · HAP40 powdered high-speed steel · San Mai construction · Blackened steel cladding · Walnut wa-handle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom Yoshida Hamono in Saga Prefecture, Japan, comes this exceptional 210mm Gyuto, combining traditional Japanese craftsmanship with the remarkable performance of \u003c\/span\u003e\u003cspan\u003eHAP40 powdered high-speed steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned as an all-purpose chef’s knife, the 210mm Gyuto offers the versatility to move effortlessly between vegetables, herbs, fish, boneless meat and fine slicing. Its combination of a highly refined cutting edge, excellent edge retention and agile handling makes it equally suited to a professional kitchen or a serious home cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt the heart of the blade is \u003c\/span\u003e\u003cspan\u003eHAP40\u003c\/span\u003e\u003cspan\u003e, a Japanese powdered high-speed steel originally developed for demanding industrial applications. In kitchen knives, it is particularly valued for its exceptional edge retention while maintaining a useful balance of hardness, toughness and sharpenability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is constructed using \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\u003cspan\u003e, with the HAP40 cutting core protected by softer outer steel. The cladding has been given a distinctive \u003c\/span\u003e\u003cspan\u003edeep blackened finish\u003c\/span\u003e\u003cspan\u003e, creating a striking contrast against the polished cutting edge and giving the knife a distinctly understated, industrial character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeyond its appearance, the finish adds to what makes this knife visually distinctive. The dark cladding develops its own character with use, while the exposed edge remains the focal point of the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 210mm, the Gyuto sits comfortably between agility and cutting efficiency — long enough to work through larger ingredients while remaining highly controllable at the board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeatures\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e210mm blade length\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTraditional \u003c\/span\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003cspan\u003e profile\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHAP40 powdered high-speed steel\u003c\/span\u003e\u003cspan\u003e core\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSan Mai clad construction\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDistinctive \u003c\/span\u003e\u003cspan\u003eblackened steel cladding\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExceptional edge retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExtremely keen and refined cutting edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent balance of hardness and toughness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVery good corrosion resistance with sensible care\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eTraditional \u003c\/span\u003e\u003cspan\u003eoctagonal Japanese wa-handle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDark walnut handle with black pakkawood ferrule\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProfessionally hand sharpened before dispatch\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandcrafted by \u003c\/span\u003e\u003cspan\u003eYoshida Hamono, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMade in \u003c\/span\u003e\u003cspan\u003eSaga Prefecture, Kyushu\u003c\/span\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePersonally Selected\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife wasn’t chosen from a catalogue.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt was personally selected in Japan after comparing multiple examples for \u003c\/span\u003e\u003cspan\u003egrind quality, balance, fit and finish, and overall cutting feel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHand wash only\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDry thoroughly after use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not place in a dishwasher\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAvoid cutting bone or frozen food\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStore safely to protect the edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpen with quality whetstones when required\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWhat makes this knife unique\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHAP40 is a steel chosen for performance rather than hype.\u003c\/span\u003e\u003cspan\u003e Its exceptional edge retention makes it particularly appealing to chefs who want a knife that can work hard throughout a service without constantly returning to the whetstone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaired with Yoshida Hamono’s San Mai construction, distinctive blackened cladding and understated walnut wa-handle, this Gyuto has a character that is as much about \u003c\/span\u003e\u003cspan\u003ehow it performs as how it looks\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’s a serious working knife — refined, highly capable and made to spend its life on the cutting board.\u003c\/span\u003e\u003c\/p\u003e","brand":"CSKC","offers":[{"title":"Default Title","offer_id":51608450892082,"sku":null,"price":660.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0991\/3997\/7522\/files\/IMG_20260903_113055944_1536x2048_4037af92-ed1e-4996-9273-5e0d2c83360c.jpg?v=1788430573","url":"https:\/\/sharpknifeco.net\/products\/gyuto-210-hap-40","provider":"CSKC","version":"1.0","type":"link"}