{"product_id":"japanese-handcrafted-all-purpose-chef-knife-170mm-high-speed-steel-hss","title":"Nakamura HAP40 Gyuto Knife — Hand-Forged in Miyazaki, 170mm","description":"\u003ch3\u003eForged by Hand, in a Workshop That Still Works the Old Way\u003c\/h3\u003e\n\u003cp\u003eThis Gyuto comes from the workshop of \u003cstrong\u003eToshio Nakamura\u003c\/strong\u003e, a blacksmith in Miyazaki who has spent close to \u003cstrong\u003e70 years\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThis version is forged in an \u003cstrong\u003eapprox. 170mm blade length (approx. 300mm total length)\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003eWe source this knife directly from the Nakamura workshop, and we present the maker and material details exactly as the workshop provided them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy This Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHand-forged by a blacksmith with nearly seven decades of experience\u003c\/li\u003e\n  \u003cli\u003eHAP40 high-speed steel core for exceptional edge retention — sharpens less often than most kitchen knives\u003c\/li\u003e\n  \u003cli\u003eClad in SUS405 stainless steel, so it's far more forgiving to care for than a carbon steel blade\u003c\/li\u003e\n  \u003cli\u003eEbony wood handle with a mirror-polished blade for a refined, Western-knife feel\u003c\/li\u003e\n  \u003cli\u003eAn approx. 170mm blade length that strikes a balance between everyday agility and full-size cutting reach\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy HAP40 Steel Cuts the Way It Does\u003c\/h3\u003e\n\u003cp\u003eThe core of this blade is \u003cstrong\u003eHAP40\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThat HAP40 core is clad in \u003cstrong\u003eSUS405 stainless steel\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThe blade is finished with a \u003cstrong\u003emirror polish\u003c\/strong\u003e, giving it a clean, refined look that also helps food release from the blade face during cutting.\u003c\/p\u003e\n\n\u003ch3\u003eAbout the Blade Shape: Gyuto\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eThe Handle: Ebony Wood, Western Style\u003c\/h3\u003e\n\u003cp\u003eThe handle is crafted from \u003cstrong\u003eebony wood\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Material:\u003c\/strong\u003e HAP40 core \/ SUS405 stainless cladding (2-layer construction)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Hardness:\u003c\/strong\u003e HRC 63–65\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Mirror polish\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e Approx. 170mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTotal Length:\u003c\/strong\u003e Approx. 300mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Ebony wood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Western style\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-edge (50\/50), suitable for right- and left-handed use\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUsage:\u003c\/strong\u003e Meat and vegetables\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCraftsmanship:\u003c\/strong\u003e Hand-forged in Miyazaki, Japan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eAs each knife is hand-forged, exact weight may vary slightly from piece to piece.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eCare \u0026amp; Maintenance\u003c\/h3\u003e\n\u003cp\u003eThanks 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAfter every use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHand wash\u003c\/strong\u003e with a mild detergent and a soft sponge, then rinse with hot water.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry it by hand immediately.\u003c\/strong\u003e Even stainless-clad blades can develop occasional spot rust if left wet, so don't let it air-dry.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNever put it in the dishwasher\u003c\/strong\u003e — the heat and prolonged moisture can damage both the blade and the ebony handle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eHandle care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eEbony 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eTo protect the edge:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eOnly cut foods you could comfortably bite through — avoid bones, frozen food, shellfish shells, or anything else genuinely hard, which can chip the edge.\u003c\/li\u003e\n  \u003cli\u003eAvoid twisting the blade during cuts.\u003c\/li\u003e\n  \u003cli\u003eUse a wood or plastic cutting board — avoid glass, granite, or bamboo surfaces, which will dull the edge faster.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIf storing in a drawer or case, wrap the blade in newspaper or a soft cloth to limit air exposure.\u003c\/li\u003e\n  \u003cli\u003eIf hanging the knife or using a knife stand, position it with the \u003cstrong\u003eblade pointing downward\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eIf storing in a drawer, keep the edge from touching anything else.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat to Expect From a Hand-Forged Knife\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmall variations are normal.\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt holds an edge longer than most kitchen knives.\u003c\/strong\u003e HAP40's high abrasion resistance means you'll likely go longer between sharpenings than you're used to.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt's more low-maintenance than a carbon steel blade,\u003c\/strong\u003e but not entirely maintenance-free — treat it like a quality stainless knife, and dry it after use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eQuick Answers\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWill this knife rust?\u003c\/strong\u003e\u003cbr\u003e\nIt'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it dishwasher safe?\u003c\/strong\u003e\u003cbr\u003e\nNo. Hand wash only, and dry immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for both left- and right-handed use?\u003c\/strong\u003e\u003cbr\u003e\nYes — this is a double-bevel (50\/50) blade, so it cuts the same for both.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from a Santoku?\u003c\/strong\u003e\u003cbr\u003e\nThe 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.\u003c\/p\u003e\n","brand":"Japan Tradigate","offers":[{"title":"Default Title","offer_id":55891781943369,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/8221\/6265\/files\/IMG-5620.jpg?v=1789895098","url":"https:\/\/japantradigate.com\/zh\/products\/japanese-handcrafted-all-purpose-chef-knife-170mm-high-speed-steel-hss","provider":"Japan Tradigate","version":"1.0","type":"link"}