Hitachi ZDP-189 is a premium Powdered Metallurgy (P.M.) tool steel (Carbon 3%, Chromium 20%) that is very attractive to knife enthusiasts, but is seldom seen in the kitchen knife market.
Fu-Rin-Ka-Zan ZDP-189 knife is made using difficult and time-consuming forging processes and hand sharpening processes. Passionate Forge-Smith Sukenari has devoted many years to testing and refining this ZDP-189 knife production techniques, and these incredible knife stand as a testament to their hard work and their hammer forging expertise.
The blade core of ZDP-189 steel (HRc. 65!), which is sandwiched between two layers of soft stainless steel.
This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Magnolia Wooden Saya (Sheath) with a black pakkawood Saya pin.
The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.
Knife Model: JCK Original Fu-Rin-Ka-Zan ZDP-189 Clad Series Kiritsuke
Blade Material: ZDP-189 Clad
Rockwell Hardness (HRc): 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Bocote Wooden Handle with Water Buffalo Horn Ferrule and White Spacer
Saya Included: Yes.
Kiritsuke 210mm (8.2")
Cutting edge length: 203mm
Total Length: 355mm
Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 136mm
Total Weight: 185g
Kiritsuke 240mm (9.4")
Kiritsuke 270mm (10.6")
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left handler can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
Like the Gyuto-Version, which I also own, this knife is great too. Crazy sharp out of the box. The cladding is somehow more "non-sticky" than on other knives, which is great. I recommend it.
An excellent Knife! So far, all my ZDP-189-knives have been extremely sharp out of the box. The cladding seems to be more "non-sticky" than on other knives, which I like very much. The Bocote-Wood on the handle is good too. Recommended.
I been working with it certainly make more of task in the kitchen more easy and efficient.
Good Knife, pretty hard zdp steel which doesnt chip easily even with rough chopping sessions. Thin grind which makes it a alrounder for more ore less all tasks occuring in kitchens... as all powdered steels not the biggest pleasures to keep it sharp on a wetstone but starting with a 700 bester ceramic you get fast results. Getting magical with some polishing on a 10000!