Gihei has been forging knives in Sanjo City, Japan, since 1928 - nearly a century of production in one of Japan's dedicated knife-making centers. The shop is run today by Atsushi Hosokawa and his son, a father-and-son team who have built Gihei into one of the most interesting small producers in the CKTG catalog. Their signature material is HAP40 - a powdered high-speed semi-stainless steel that CKTG has been calling Voodoo Steel for years. At 65-66 HRC, it holds an edge three to five times longer than traditional carbon or stainless alternatives. Semi-stainless means it is highly corrosion resistant under normal kitchen conditions without sacrificing the edge behavior of a serious carbon blade.
The gyuto is the all-purpose chef knife in the HAP40 line - light at 5.0 oz, nimble with a 41mm blade height, and a 2mm spine that tapers toward the tip for precise cutting. The geometry is notably thin, with reviewers describing edge retention as exceptional and thinness approaching laser levels. The oak octagonal handle is fitted with urushi lacquer finish and mounted with a traditional Japanese tang - not a full Western tang. This is the construction method used across traditional Japanese kitchen knives and is strong and durable with normal use. The oak octagonal handle pairs naturally with the serious character of the steel.
What Customers Are Saying: Matthew Kreider calls the HAP40 gyuto a 5-star knife in every performance category - it holds an edge, gets wicked sharp, and looks excellent. He notes the traditional Japanese tang construction and recommends using it for normal kitchen tasks as intended. The edge retention and sharpness are the qualities that define this knife for everyone who works with it.
Care Instructions: HAP40 is a semi-stainless steel - highly stain-resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: HAP40 PM Semi-Stainless (Hagane)
Cladding: Stainless Steel (Jigane)
HRC: 65-66
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Oak, Burnt Urushi Finish
Weight: 5.0 oz (142 g)
Blade Length: 203 mm
Spine Thickness: 2 mm
Blade Height: 41 mm
The gyuto is the all-purpose chef knife in the HAP40 line - light at 5.0 oz, nimble with a 41mm blade height, and a 2mm spine that tapers toward the tip for precise cutting. The geometry is notably thin, with reviewers describing edge retention as exceptional and thinness approaching laser levels. The oak octagonal handle is fitted with urushi lacquer finish and mounted with a traditional Japanese tang - not a full Western tang. This is the construction method used across traditional Japanese kitchen knives and is strong and durable with normal use. The oak octagonal handle pairs naturally with the serious character of the steel.
What Customers Are Saying: Matthew Kreider calls the HAP40 gyuto a 5-star knife in every performance category - it holds an edge, gets wicked sharp, and looks excellent. He notes the traditional Japanese tang construction and recommends using it for normal kitchen tasks as intended. The edge retention and sharpness are the qualities that define this knife for everyone who works with it.
Care Instructions: HAP40 is a semi-stainless steel - highly stain-resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
