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Sukenari


 

Sukenari ZDP-189 Wa Series Kiritsuke (210mm to 270mm, 3 sizes, Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrule)

Availability: Normally ships within 1 to 6 days


 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
Total Length:mm
Blade Thickness: mm
Blade Width: mm
Handle Length: mm
Total Weight: g

Kiritsuke 240mm (9.4")
Cutting edge length: 235mm
Total Length: 385mm
Blade Thickness: 2.6mm
Blade Width: 51mm
Handle Length: 138mm
Total Weight: 199g

Kiritsuke 270mm (10.6")
Cutting edge length: 265mm
Total Length: 415mm
Blade Thickness: 2.6mm
Blade Width: 52mm
Handle Length: 142mm
Total Weight: 215g 

  

 

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.

 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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Customer Reviews
5.0 Based on 2 Reviews
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Filter Reviews:
EB
06/14/2020
Erwin B.
Netherlands Netherlands
I recommend this product
Very beautiful razor sharp knife

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.

JL
06/07/2020
Jeremiah L.
United States United States
I recommend this product
My second sukenari

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.

JapaneseChefsKnife.Com Sukenari ZDP-189 Wa Series Kiritsuke (210mm to 270mm, 3 sizes, Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrule) Review
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