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Sanetsu ZDP-189 Custom High End Series Damascus Gyuto 270mm (10.6 inch)

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Availability: Normally ships the same day



  As you know, the ZDP-189 is the high-end powdered high speed tool steel as well as the Cowry-X, but unfortunately, it is getting very rare to use for knives in the market, due to the recent price increase, high minimum requirement and longer lead-time to get this steel.

  JCK has been introducing several ZDP-189 knives exclusively from Sanetsu, who is one of the few for making ZDP-189 knives in Seki, but they have announced to discontinue the ZDP-189 knives after used up their current inventory of ZDP-189 steels. It's sad to hear of their decision, but using the existing steels, we are pleased to introduce new addition of Gyuto 270mm. Beautiful and elegant nickel and stainless Damascus design. Matching Black Linen Micarta Handle, Cocobolo Wood Handle and White Corian Handle, are hand contoured for sure and comfortable grip with mosaic pins.

  We recommend you to obtain one of the ZDP-189 knives while the supply lasts, and experience and enjoy the amazingly sharp and incredible cutting performance.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It 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 Gyuto is true multi-purpose knife.

Knife Model: Sanetsu ZDP-189 Nickel Damascus Series Gyuto

Blade Material:  ZDP-189 Nickel Damascus

Rockwell Hardness (HRc): 63

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Linen Micarta Handle, Cocobolo Wood Handle or White Corian Handle with Stainless Steel Bolster

Saya Included: No.

 

Gyuto 270mm (10.6")
 (Dupont Ivory Corian Handle)
Total Length: 405mm
Blade Thickness: 2.2mm 
Total Weight: 284g

Gyuto 270mm (10.6")
 (Cocobolo wood Handle)
Total Length: 405mm
Blade Thickness: 2.2mm
Total Weight: 260g

Gyuto 270mm (10.6")
 (Linen Micarta Handle)

Total Length: 405mm
Blade Thickness: 2.2mm
Total Weight: 280g

 

Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:

  • Gyuto + $10

Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.

For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance. 

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

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.

 

Important

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.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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