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.
The ZDP-189 Wa Gyuto 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 octagonal Magnolia wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Handcrafted Magnolia wood 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: Sukenari 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 Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Kiritsuke 210mm (8.2")
Cutting edge length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length: mm
Total Weight: g
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 is a beautiful knife the fit and finish is of this knife is perfect. It is easy to clean no patina on the blade and it remains razor-sharp. I am using it every day and i love to work whit it. ZDP 189 steel is one of the top steels for a knife.
I have a sukenari honyaki usuba and that induced me to get another sukenari product. I was not disappointed. The knife has an excellent finish and the fitting is superb. The sukenari came with a very well sharpened edge. I only had to touch u the tip where there was a very small chip at at the apex. I gave it a more robust grind at the tip to prevent that from happening in use. I have another zdp-189 chef knife by Henckles so I will compare the two. The henckels has a thinner blade so less wedging. Both can take and keep a very keen edge. The sukenari has a very smooth, almost slippery finish which helps it to make very thin slices of meat like carpaccio without ripping the slices. Being a kiritsuke, the drop point and relatively straight edge makes it work more like a long nikiri. The tip can dig into the board if one is not careful keeping the edge parallel to the board. I found myself using the sukenari very much like a nikiri or usuba but I will use it on meat and fish as well. It has been a month and the edge is still holding up not needing a touch up. I found the same with the other zdp-189 knife. This PM steel keeps an edge for a long time - months on end but without the drawback of being brittle. In use, the zdp-189 performs better than a clad blue steel knife for its superior edge keeping ability. I am waiting for a zdp189 yanagiba from sukenari.