Mikazuki HAP40 Gyuto 210mm

A high-performance Japanese Gyuto made with HAP40 powder steel, designed for exceptional edge retention and everyday use in professional and home kitchens.

The 210mm blade offers a versatile balance of cutting control and working length, while the elastomer handle provides a secure, comfortable grip with a slightly soft, non-slip feel.

Specifications:
Knife Type: Gyuto
Steel Type: HAP40 semi stainless core, stainless migaki clad(Warikomi)
Blade Hardness: HRC 65
Blade Type: Double bevel
Blade Length: 210mm
Full Length: 355mm
Blade Height (Heel): 45mm
Spine Thickness(Heel): 2.2mm
Handle: Elastomer
Weight: 165g

Saya (sheath) for  Gyuto Knife  210mm

Type of knife:
Gyuto Chef knife is the ultimate all-purpose knife for use in your home and commercial kitchens. It can be used for cutting, chopping, slicing, dicing, filleting meat, vegetables and fish. Gyuto knife does pretty much most of the jobs in a kitchen by itself.  Gyuto can range from 180mm to 270mm usually. The most popular for home use is 180mm or 210mm as this gives the best balance of length and weight for small spaces and 240mm is more common in commercial kitchens.

About Mikazuki brand:
Mikazuki is our house brand. We select high quality products from one of the top knife makers in Sakai, Japan. This brand represents exceptional value for money with great finished products.

About steel type:

HAP40 is a Japanese high-performance powder steel known for its exceptional edge retention, high hardness and excellent wear resistance.

With a hardness of around HRC 65, HAP40 can maintain a sharp edge for a remarkably long time, making it particularly well suited to cooks who use their knives regularly.

HAP40 is semi-stainless, not fully stainless. It offers greater corrosion resistance than traditional carbon steels, but the blade can still develop staining or rust if it is left wet or exposed to acidic foods for extended periods.

For cooks who prioritise long-lasting sharpness and cutting performance, HAP40 offers an excellent balance of performance and durability.

The Elastomer Handle:

The handle is made from elastomer, a flexible synthetic polymer material with a soft, rubber-like feel.

Unlike natural wood, elastomer does not absorb water easily and is resistant to everyday kitchen moisture, making it a practical choice for a busy professional kitchen.

Its slightly soft, non-slip surface provides a secure and comfortable grip, helping you maintain good control during extended prep work.

The result is a handle that prioritises grip, comfort and practicality over traditional decorative materials such as wood.

Use and Care:

The Gyuto is an all-purpose chef's knife, suitable for slicing, chopping and preparing vegetables, meat and fish.

HAP40 requires a little more care than a fully stainless steel knife.

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry the blade thoroughly after every use.

- Wipe the blade after cutting acidic foods such as citrus, tomatoes or onions.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.