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 Kirisuke-Gyuto has a very similar blade profile to the ‘regular’ Gyuto, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Gyuto functions in the same way as the ‘plain' Gyuto knife.
The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri, Gyuto 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.
It was very sharp with good balance. I am very pleased with my purchase
The knife is one of my best, well balanced, very light. The only thing I would criticise that it wasn‘t at it‘s sharpest when I got it. I sharpened it and now it’s doing very nicely.
This thing is awesome! Very, very sharp out of the box. Super versatile, can perform multiple tasks depending on what part of the knife you use. The tip can be used for detail work like dicing shallots. The heel end can mince/chop things. I like the flatter belly, it's like a usuba. It just falls through vegetables and fruit. Great for a professional kitchen since you don't need to worry about keeping it dry all the time as you would with high carbon blades. Holds an edge for a long time. Better than "normal" stainless steel like VG-10. Highly recommended. Thanks JCK.
I'm ecstatic about this knife. Out of the box it's extremely sharp, and the fit and finish are great. My first prep session with it involved tomatoes, potatoes, onions, garlic, leeks, cucumber and shallots, and it handled everything perfectly. Cutting is easy and smooth, food release is top-tier by my standards or at least with my style. I look forward to seeing how well everything holds up and what I do with it in the future.
Very sharp, absolutely comfortable and easy to keep the blade sharp