Gyuto - HAP 40 - TAN.2026.002

Yoshida Hamono 210mm HAP40 Gyuto

210mm blade · Gyuto · HAP40 powdered high-speed steel · San Mai construction · Blackened steel cladding · Walnut wa-handle

From Yoshida Hamono in Saga Prefecture, Japan, comes this exceptional 210mm Gyuto, combining traditional Japanese craftsmanship with the remarkable performance of HAP40 powdered high-speed steel.

Designed 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.

At the heart of the blade is HAP40, 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.

The blade is constructed using San Mai, with the HAP40 cutting core protected by softer outer steel. The cladding has been given a distinctive deep blackened finish, creating a striking contrast against the polished cutting edge and giving the knife a distinctly understated, industrial character.

Beyond 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.

At 210mm, the Gyuto sits comfortably between agility and cutting efficiency — long enough to work through larger ingredients while remaining highly controllable at the board.

Features

• 210mm blade length
• Traditional Gyuto profile
• HAP40 powdered high-speed steel core
• San Mai clad construction
• Distinctive blackened steel cladding
• Exceptional edge retention
• Extremely keen and refined cutting edge
• Excellent balance of hardness and toughness
• Very good corrosion resistance with sensible care
• Traditional octagonal Japanese wa-handle
• Dark walnut handle with black pakkawood ferrule
• Professionally hand sharpened before dispatch
• Handcrafted by Yoshida Hamono, Japan
• Made in Saga Prefecture, Kyushu.

Personally Selected

This knife wasn’t chosen from a catalogue.

It was personally selected in Japan after comparing multiple examples for grind quality, balance, fit and finish, and overall cutting feel.

Care

• Hand wash only
• Dry thoroughly after use
• Do not place in a dishwasher
• Avoid cutting bone or frozen food
• Store safely to protect the edge
• Sharpen with quality whetstones when required

What makes this knife unique

HAP40 is a steel chosen for performance rather than hype. 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.

Paired 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 how it performs as how it looks.

It’s a serious working knife — refined, highly capable and made to spend its life on the cutting board.