Nakamura HAP40 Gyuto Knife — Hand-Forged in Miyazaki, 170mm

Forged by Hand, in a Workshop That Still Works the Old Way

This Gyuto comes from the workshop of Toshio Nakamura, a blacksmith in Miyazaki who has spent close to 70 years at the forge. Unlike the traditional carbon-steel blades his workshop is best known for, this Gyuto is built around a modern high-performance steel — designed for cooks who want serious edge retention with far less day-to-day maintenance.

This version is forged in an approx. 170mm blade length (approx. 300mm total length) — a size that sits between a compact prep knife and a full-size chef's knife, giving you extra reach over a Santoku while staying easier to maneuver than a full 200mm+ Gyuto.

We source this knife directly from the Nakamura workshop, and we present the maker and material details exactly as the workshop provided them.

Why This Knife

• Hand-forged by a blacksmith with nearly seven decades of experience
• HAP40 high-speed steel core for exceptional edge retention — sharpens less often than most kitchen knives
• Clad in SUS405 stainless steel, so it's far more forgiving to care for than a carbon steel blade
• Ebony wood handle with a mirror-polished blade for a refined, Western-knife feel
• An approx. 170mm blade length that strikes a balance between everyday agility and full-size cutting reach

Why HAP40 Steel Cuts the Way It Does

The core of this blade is HAP40, a high-speed steel originally developed for industrial cutting tools before Japanese blacksmiths adapted it for kitchen knives. It's prized for two things: exceptional hardness and outstanding abrasion resistance, which together mean the edge stays sharp through far more use than most kitchen steels before it needs sharpening again.

That HAP40 core is clad in SUS405 stainless steel on both sides — a construction that gives you the cutting performance of a high-performance core steel while keeping the day-to-day care closer to what you'd expect from a stainless knife, rather than the more demanding upkeep of a pure carbon steel blade.

The blade is finished with a mirror polish, giving it a clean, refined look that also helps food release from the blade face during cutting.

About the Blade Shape: Gyuto

The Gyuto is often described as the Japanese counterpart to a Western chef's knife. It's a double-edged, all-purpose blade designed for a wide range of kitchen tasks, with a slight emphasis on meat preparation. The balanced profile supports slicing, chopping, and push cuts with equal ease, which is why it's a favorite of both professional chefs and home cooks who want one knife that does almost everything well.

The Handle: Ebony Wood, Western Style

The handle is crafted from ebony wood in a Western-style shape — a heavier, denser wood than the lighter magnolia handles used on more traditional Japanese knife styles. It gives the knife a substantial, balanced feel in the hand that will be immediately familiar if you're used to Western chef's knives, while still being paired with a genuinely hand-forged Japanese blade.

Specifications

• Blade Shape: Gyuto
• Blade Material: HAP40 core / SUS405 stainless cladding (2-layer construction)
• Blade Hardness: HRC 63–65
• Blade Finish: Mirror polish
• Blade Length: Approx. 170mm
• Total Length: Approx. 300mm
• Handle Material: Ebony wood
• Handle Shape: Western style
• Edge: Double-edge (50/50), suitable for right- and left-handed use
• Usage: Meat and vegetables
• Craftsmanship: Hand-forged in Miyazaki, Japan
• Origin: Miyazaki Prefecture, Japan

As each knife is hand-forged, exact weight may vary slightly from piece to piece.

Care & Maintenance

Thanks to its SUS405 stainless cladding, this knife is significantly more forgiving than a traditional carbon steel blade — it won't develop the same rust risk if you forget to dry it once or twice. That said, a little care will keep it performing at its best for years.

After every use:

• Hand wash with a mild detergent and a soft sponge, then rinse with hot water.
• Dry it by hand immediately. Even stainless-clad blades can develop occasional spot rust if left wet, so don't let it air-dry.
• Never put it in the dishwasher — the heat and prolonged moisture can damage both the blade and the ebony handle.

Handle care:

• Ebony wood can dry out over time with repeated water exposure. An occasional wipe with food-safe mineral oil or beeswax will keep it in good condition.

To protect the edge:

• Only cut foods you could comfortably bite through — avoid bones, frozen food, shellfish shells, or anything else genuinely hard, which can chip the edge.
• Avoid twisting the blade during cuts.
• Use a wood or plastic cutting board — avoid glass, granite, or bamboo surfaces, which will dull the edge faster.

Storage:

• If storing in a drawer or case, wrap the blade in newspaper or a soft cloth to limit air exposure.
• If hanging the knife or using a knife stand, position it with the blade pointing downward.
• If storing in a drawer, keep the edge from touching anything else.

What to Expect From a Hand-Forged Knife

• Small variations are normal. Because each blade is shaped and polished by hand rather than machine-stamped, minor differences in finish between individual knives are part of what makes it genuinely handmade.
• It holds an edge longer than most kitchen knives. HAP40's high abrasion resistance means you'll likely go longer between sharpenings than you're used to.
• It's more low-maintenance than a carbon steel blade, but not entirely maintenance-free — treat it like a quality stainless knife, and dry it after use.

Quick Answers

Will this knife rust?
It's far more rust-resistant than a carbon steel knife thanks to the SUS405 stainless cladding, but occasional spot rust is still possible if it's left wet. Dry it after each use and store it dry.

Is it dishwasher safe?
No. Hand wash only, and dry immediately.

Is it suitable for both left- and right-handed use?
Yes — this is a double-bevel (50/50) blade, so it cuts the same for both.

How is this different from a Santoku?
The Gyuto has a longer, slightly more pointed profile better suited to meat and larger cuts, while a Santoku is more compact and geared toward vegetables and general prep. This Gyuto's HAP40/stainless construction is also lower-maintenance than the carbon steel used in our Santoku line.