Original: $413.22
-65%$413.22
$144.63The Story
HAP-40 Santoku Black Gold Carbon 180mm is a high-performance Japanese knife developed in collaboration with Yoshida Hamono. Its extremely hard HAP-40 powder steel core delivers exceptional edge retention for faster, smoother, and more precise everyday prep.
The santoku shape is easy to control and works beautifully for vegetables, herbs, meat, and fish. A resin-infused carbon fiber handle with gold flakes adds durability, easy maintenance, and a more substantial feel in hand.
A striking, practical santoku for users who want long-lasting sharpness, everyday versatility, and a knife that looks as special as it cuts.
Santoku is a universal knife that excels at all types of cutting and chopping tasks on a cutting board. The Japanese word santoku roughly translates to “knife of three virtues” (san means “three”) and may refer to the wide array of ingredients that the knife can handle (meat, fish and vegetables) or to the tasks it can perform (slicing, chopping and dicing).
- Versatile use: meat, fish and vegetables.
- Its shape is designed for a speedy chopping of greens on a kitchen board.
- Allows easy, simple cutting technique also for inexperienced cooks.
- The blade tapers off towards the tip and lends itself perfectly to precise work with food.
STEEL:
- Fine – and extremely long-lasting – sharpness.
- Very hard powder steel with a hardness of 68 HRC.
- Simple maintenance and sharpening.
Hitachi HAP-40 steel fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.
This steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.
LAMINATION:
Osamu-san chose a warikomi (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade has a dark finish which is the reason why this look is also called kuro-uchi - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.
HANDLE:
This blade is fitted with a resin-infused carbon fiber wa handle, featuring a deep black resin sprinkled with gold flakes, and crowned with a traditional buffalo horn ferrule.
This modern composite is non-porous and waterproof, as well as highly resistant to cracking and warping, making it exceptionally easy to maintain and long-lasting. Unlike traditional wood, this dense material gives the handle a more substantial feel, shifting the balance point toward the handle similarly to a Western (Yo) style knife.
ABOUT THE BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
HAP-40 Santoku Black Gold Carbon 180mm is a high-performance Japanese knife developed in collaboration with Yoshida Hamono. Its extremely hard HAP-40 powder steel core delivers exceptional edge retention for faster, smoother, and more precise everyday prep.
The santoku shape is easy to control and works beautifully for vegetables, herbs, meat, and fish. A resin-infused carbon fiber handle with gold flakes adds durability, easy maintenance, and a more substantial feel in hand.
A striking, practical santoku for users who want long-lasting sharpness, everyday versatility, and a knife that looks as special as it cuts.
Santoku is a universal knife that excels at all types of cutting and chopping tasks on a cutting board. The Japanese word santoku roughly translates to “knife of three virtues” (san means “three”) and may refer to the wide array of ingredients that the knife can handle (meat, fish and vegetables) or to the tasks it can perform (slicing, chopping and dicing).
- Versatile use: meat, fish and vegetables.
- Its shape is designed for a speedy chopping of greens on a kitchen board.
- Allows easy, simple cutting technique also for inexperienced cooks.
- The blade tapers off towards the tip and lends itself perfectly to precise work with food.
STEEL:
- Fine – and extremely long-lasting – sharpness.
- Very hard powder steel with a hardness of 68 HRC.
- Simple maintenance and sharpening.
Hitachi HAP-40 steel fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.
This steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.
LAMINATION:
Osamu-san chose a warikomi (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade has a dark finish which is the reason why this look is also called kuro-uchi - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.
HANDLE:
This blade is fitted with a resin-infused carbon fiber wa handle, featuring a deep black resin sprinkled with gold flakes, and crowned with a traditional buffalo horn ferrule.
This modern composite is non-porous and waterproof, as well as highly resistant to cracking and warping, making it exceptionally easy to maintain and long-lasting. Unlike traditional wood, this dense material gives the handle a more substantial feel, shifting the balance point toward the handle similarly to a Western (Yo) style knife.
ABOUT THE BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.
