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Forged in Japan. Each knife shows natural variation in finish, hammer-marks, wood grain, and minor dimensional differences — these are characteristics of handmade blades, not defects.
Style: Gyuto-Chef Knife
Steel type: HAP40-Stainless steel
HRC: 66-67
Blade Length: 233mm
Overall Length: 354mm
Blade Height @Heel: 49mm
Spine Thickness @ Mid: 2mm
Weight: 204g
Bevel: Double
Handle Material: Black Pakka wood
Touroku Sakai
Led by its third-generation owner, Touroku Sakai is dedicated to uniting Japan’s most skilled craftsmen and sharing their artistry with the world. Drawing on decades of expertise and deep-rooted passion, the company collaborates with makers from across Japan to offer truly authentic Japanese knives. At Japanese Knife Studio, we are proud to present this carefully curated collection from Touroku Sakai to our customers.
HAP40 is a premium powder metallurgy steel from Hitachi, prized for its exceptional edge retention and high hardness (64–67 HRC). Originally developed for industrial tooling, it offers outstanding wear resistance and maintains sharpness far longer than most steels. Its fine carbide structure delivers a smooth cutting feel with excellent edge stability, while offering more corrosion resistance than traditional carbon steels—though it is not fully stainless. Despite its high hardness, HAP40 remains relatively easy to sharpen and is less brittle compared to steels like ZDP-189 at similar hardness.
Very thin, very well balanced, and VERY VERY hard. The thinness of this Gyuto gives it an excellent cutting performance out of the box. The HAP40 core steel is "semi-stainless" in terms of stainlessness. It has good bite even through tomato skin and uncooked chicken skin. Much prettier than in the photos. Fit and finish is top notch. Handle is very comfortable. The edge retention is beyond excellent. Minimal, barely noticable edge degradation after large volume of cooking.
