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 comfortable octagonal magnolia wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: JCK Original Fu-Rin-Ka-Zan ZDP-189 Clad Series Wa Santoku
Blade Material: ZDP-189 Clad
Rockwell Hardness (HRc): 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Santoku 190mm (7.4")
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.
Zdp189 sharpen edge with best value!
Slice and dice in the kitchen all day and actually enjoy it with this ZDP-189 knife. Knife almost seems to do all the cutting by itself, very sharp,light, agile.
This is my second purchase from Japanese Chefs Knife in the last couple of months because I jumped at the chance to get a ZDP-189 furinkazan wa santoku when I saw they were in stock. The traditional handle and kanji etchings on the blade are beautiful, but the real star of this show is the ZD-189 blade steel. As I understand it, there aren’t many bladesmiths who work ZDP-189 in the traditional way to produce kitchen knives like this one here, so I had been keeping my eye out for one since the winter holidays. As a general knife enthusiast, I have previous experience with ZDP-189 and it’s one of my favorite blade steels to use. Its a tool steel produced by Hitachi that can be heat treated to very high rockwell hardness yet doesn’t corrode as easily as other types of high carbon steel (like white steel no. 1, for example). It is not a stainless steel by any means, so it will require some maintenance, but the performance benefits in terms on long term edge retention are well worth it. As always, JCK is a pleasure to do business with. Shipping was extremely fast and my knife was packaged with the utmost care. I haven’t seen any other retailers that come close to JCK’s selection of finely crafted Japanese kitchen knives and their exclusive product lines are outstanding. I look forward to giving them more business as I continue to build my knife block. Great products, from a great company!
Fu-Rin-Ka-Zan ZDP-189 Wa Series Wa Santoku 190mm (7.4 inch) FZDP-1SA,which produced by Mr. Sukenari is amazing and I use it for special cases. If I compare it with the best VG-10 knifes, high carbon steel knifes and R2 knifes, the difference is big, because it has better combination of hardness, sharpness and edge retention. The cladding blade warrants more durable and strength. I’ve used this knife for 8 months with pleasure, but not sharpening yet, because keep good sharpness and edge retention till now.
As usual im very please by the knife i got Thank you