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 Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin.
The lightweight, Wa Gyuto can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Wa Gyuto is true multi-purpose knife.
Knife Model: JCK Original Fu-Rin-Ka-Zan ZDP-189 Clad Series Wa Gyuto
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
Saya Included: Yes.
| Wa Gyuto 210mm (8.2")|
Cutting edge length: 203mm
Total Length: 350mm
Blade Thickness: 2.6mm
Blade Width: 47mm
Handle Length: 135mm
Total Weight: 168g
Wa Gyuto 240mm (9.4")
Wa Gyuto 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.
The knive is excellent. Only the pictures weres misleading, it showed a white handle but i got a gray handle with a little bit of white. I dont mind because i think it looks way more nice, but thats something to look out for.
Very happy with the knife, your prompt service was highly appreciated, look forward to ordering another masamoto in the future, thanks
My wife and I love the gyro. Very sharp. Cuts thru beef like it’s butter.
Good fit and finish. Solid ZDP steel. For high HRC, this gyuto is surprisingly easy to sharpen and keeps a nice edge.
This ZDP-189 line is currently my favourite. Edge retention is very good. Originally purchased the santoku, and had to get this gyuto :).