Yu Kurosaki HAP40 Gekko petty knife 150mm
Yu Kurosaki HAP40 Gekko petty knife 150mm
The Yu Kurosaki HAP40 Gekko petty knife 150mm is a Japanese knife handcrafted by Yu Kurosaki, a renowned blacksmith from Echizen, Japan.
This knife features a blade made of HAP40 steel, known for its outstanding edge retention, making it ideal for prolonged use without frequent sharpening. It's worth noting that this batch of Gekko series knives will be the last to use HAP40 steel, as Yu Kurosaki will be transitioning to VG-XEOS for future Gekko series knives.
The petty knife is a versatile kitchen tool that is typically used for precise tasks such as peeling, trimming, and slicing small fruits, vegetables, and boneless meats. With its sharp and narrow blade, the Yu Kurosaki HAP40 Gekko petty knife 150mm is designed to excel in these tasks, making it a must-have tool for any kitchen enthusiast or professional chef seeking high-quality performance and durability in their cutlery
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Blacksmith: Yu Kurosaki
Location: Echizen, Fukui, Japan
Knife type: kiritsuke petty knife
Finish: migaki
Construction type: warikomi
Cladding: stainless clad
Core steel: HAP40
Steel type: semi-stainless steel
Overall length: 277mm
Blade length (heel to tip): 151mm
Blade height at heel: 33.4mm
Spine thickness at handle: 2.1mm
Spine thickness at heel: 2.0mm
Spine thickness at middle: 1.9mm
Spine thickness 1cm from the tip: 1.3mm
Weight: 83g
*Please note that measurements may slightly vary between individual handcrafted Japanese kitchen knives due to their artisanal nature.
Edge/bevel: 50:50
Handle: octagonal oak wood
Hand orientation: ambidextrous
Note: Japanese knives, such as this Yu Kurosaki HAP40 Gekko petty knife, benefit from gentle care. Check out our easy-to-follow care guide to help you keep your knife in great condition.
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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
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Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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