(6)

Kanjo HAP40 Gyuto 210mm

$337.00 NZD

Share

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

HAP40 is an extremely hard (often HRC65) powder semi-stainless steel by Hitachi Metals in Japan. It holds an edge for an extremely long time and will develop a patina with use. It has enough chromium content to ward off rust spots if left wet for short periods, but best to be kept dry after use. It can be tricky to sharpen without a coarse stone of around 500 grit to get the burr moving.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Kanjo

This line of outstanding HAP40 Steel knives are crafted by Master Kanjo Tsukahara, from Seki City, Japan. Coming from a family of master sharpeners, Kanjo San has taken to creating these pieces to share with the world. They are a clean, classy knife with light weight, subtle hammer finish, and extreme out of the box sharpness, as you’d come to expect from a family of sharpeners.

Express Shipping

We dispatch daily and ship Express all over the world

Secured Payments

Afterpay, Paypal, Zipmoney & Secure card payment for peace of mind

24/7 Secured Payments

Not sure where to start? Get in touch and we'll be happy to help

Happy Customers

Over 45,000 orders shipped to happy customers since 2018

Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Read Full Blog

Customer Reviews

Based on 6 reviews
100%
(6)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
s
scott zilko
Gyuto 210mm

Great blade, Well balanced, Looks amazing and performs even better great knife for the price!

s
scott zilko
Gyuto 210mm

Great blade, Well balanced, Looks amazing and performs even better great knife for the price!

A
Amelia Duffy
Gyuto 210mm

I absolutely loveeee my knife!! It’s my first proper knife and it’s perfect for everything! Cuts like a dream to and is just so nice to hold. Very happy with it and will be definitely getting some more!

A
Amelia Duffy
Gyuto 210mm

I absolutely loveeee my knife!! It’s my first proper knife and it’s perfect for everything! Cuts like a dream to and is just so nice to hold. Very happy with it and will be definitely getting some more!

S
Skylark
Fantastic !

Stunning knife, both performs and looks absolutely great. More than happy with this one
Many thanks to Chef Edge for the insight on this brilliant knife.

12