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SUKENARI ZDP189 Damascus Kiritsuke Gyuto Chef Knife Ebony Handle


  • $660.00

Brand: Sukenari
Type: Kirisuke Gata Wa Gyuto
Blade Material: HITACHI ZDP189 clad Damascus Stainless Steel
Outside: Damascus Stainless Steel
Handle: Ebony Taper Octagonal
Bolster: Water Buffalo
Edge: Double Bevel
HRC: 66+-0.5

SIZE 210 mm
Edge Length: approx 200 mm (7.87')
Total Length: approx 350 mm (13.78'')
Weight: approx 187 g (6.59 oz)
Blade Width: approx 47 mm (1.77")
Thicker portion of blade: approx 2.5 mm

SIZE 240 mm
Edge Length: approx 230 mm (9.05')
Total Length: approx 380 mm (14.96'')
Weight: approx 223 g (7.86 oz)
Blade Width: approx 49 mm (1.92")
Thicker portion of blade: approx 2.5 mm

SIZE 270 mm
Edge Length: approx 260 mm (10.23')
Total Length: approx 420 mm (16.53'')
Blade Width: approx 51 mm (2")
Thicker portion of blade: approx 2.6 mm

Sukenari is a high end professional knives manufacturer since 1933. Sukenari is renowned worldwide for their exceptional work making Honyaki Shirogami#1 knives and handmade ZDP-189 blades. Only a few blacksmiths in Japan (less than 5 to our knowledge) are capable of forging pure 100% carbon steel Honyaki knives and even fewer make handmade ZDP-189 knives, the skills and expertise required are immense.

Sukenari high end quality knives have attracted quite a following in central Japan, and in recent years, in the rest of the world as well. Some consider their knives to be the best in the world. Their knives are in such demand that we had to pre-order a small amount of six knives six months in advance.

ZDP189 steel has an incredibly high carbon content of 3%, that is triple the carbon content in most popular steels used in cutlery. The hard core steel is clad soft stainless steel.

The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. The blade is made with softer and harder steel to layers like a Japanese sword "Katana". The same wave pattern does not exist. The blade also let us feel a sense of luxury and art of Japan and helps to release food.

* Honayaki knives: knives that are made with only carbon steel, unlike san-mai or ni-mai knives that combine soft iron and steel together. They require special skill and training and fewer than five people in whole of Japan have the expertise required to forge such knives. They are truly the peak of Japanese traditional forging.

ZDP189 is Powdered Stainless Steel made by HITACHI Metals,ltd. The feature is super hard, abrasion resistance is outstanding, new generation material. Hardness, stickiness, abrasion resistance and corrosion resistance ... perhaps ZDP189 has the ultimate properties.

And iron will rust in the acid, salt, moisture, etc.. please wipe after use and keep it dry and clean.
If it have rust, it will be cleaned to polish by with scrubbing pad or round slices of radish it with a cleanser.
This knives are made by craftsmen, there are scratches and dent and so on. If you prefer sharp, please sharpen before use. Most Japanese knives are thin blade. Don't hit and cut frozen food or bones, the edge will be chipped or broken.
Please use ceramic sharpening stone because ZDP189 is very hard, you can sharpen with it.

Sukenari Forging

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