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ZDP189 is a recently introduced alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189 and they have gained a reputation of producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show of one of the most beautiful blades made to their envious coworkers!
Brand: Sukenari
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai
Core Steel: ZDP189
Cladding: Hairline
Finish: Mirror
Length of Edge: 260mm
Blade Height: 51mm
Weight: 7.2oz / 204g
Spine Thickness: 2.5mm
HRC: 65-66
Handle: Rosewood Octagonal
The smiths at Sukenari are particularly adept at using ZDP189 and they have gained a reputation of producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show of one of the most beautiful blades made to their envious coworkers!
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Sukenari zdp-189 270 hairline Posted By: Mitchell - verified customer
I own ginsan, blue 1&2, hap40, white, aogami super, AEB and zdp is my fav. Maybe it's because they're all Sukenari. I love his grind. Falls through food. Great prep knife. You can tell when you feel the edge that a lower grit stone is used to sharpen final edge than most carbon, but when you check the food, that zdp has sliced(not split) the cells, like a good sharp knife does. Kick is it keeps sharp for a good long time. I use it more than other knifes in the kitchen, and they need touch up first. The hap40 looks like it's going to give way to patina, so I love the maintenance aspect of this zdp as well. As for Sukenari, it's hard to find a better blade. From shape, taper, and grind to cutting feel and tip feedback, his chef knifes are the business. One thing i would change is; if there was one available (and their was not, I asked) I'd have gotten a 270 with a blonde ferrule. The blonde ferrule on the rosewood gives it a grey/blue appearance that is just astheticly beautiful. I have a 240 like that and I want a 270 to match.
I own ginsan, blue 1&2, hap40, white, aogami super, AEB and zdp is my fav. Maybe it's because they're all Sukenari. I love his grind. Falls through food. Great prep knife. You can tell when you feel the edge that a lower grit stone is used to sharpen final edge than most carbon, but when you check the food, that zdp has sliced(not split) the cells, like a good sharp knife does. Kick is it keeps sharp for a good long time. I use it more than other knifes in the kitchen, and they need touch up first. The hap40 looks like it's going to give way to patina, so I love the maintenance aspect of this zdp as well. As for Sukenari, it's hard to find a better blade. From shape, taper, and grind to cutting feel and tip feedback, his chef knifes are the business. One thing i would change is; if there was one available (and their was not, I asked) I'd have gotten a 270 with a blonde ferrule. The blonde ferrule on the rosewood gives it a grey/blue appearance that is just astheticly beautiful. I have a 240 like that and I want a 270 to match.
Amazing ZDP-189 270mm Damascus GyutoPosted By: Dan Suh - verified customer
The blade itself is gorgeous. Razor sharp out of the box (I'd say 8/10 max sharpness) and had me took a while to reshape the edges.
However, the custom handle was a little too long for me and kinda bothers me on my wrist when I use it in rocking motion. Otherwise great product overall.
The blade itself is gorgeous. Razor sharp out of the box (I'd say 8/10 max sharpness) and had me took a while to reshape the edges.
However, the custom handle was a little too long for me and kinda bothers me on my wrist when I use it in rocking motion. Otherwise great product overall.
OutstandingPosted By: John F. Maesaka - verified customer
1 people found this review helpful
I wanted to try a ZDP blade and have been wanting a protein slicer. It is beautiful- pictures don't do it justice. It is light, nimble, and well-balanced. Fit and finish are impeccable. OOTB sharpness about 8/10. After using it a few times, I thought I'd try sharpening it. I used a Shapton 16K glass stone on an Apex followed by a strop. I was concerned initially because I had read that it was a more difficult steel to sharpen. I had no trouble and it ended up amazingly sharp. Expensive but with reason. Highly recommended without reservation.
1 people found this review helpful
I wanted to try a ZDP blade and have been wanting a protein slicer. It is beautiful- pictures don't do it justice. It is light, nimble, and well-balanced. Fit and finish are impeccable. OOTB sharpness about 8/10. After using it a few times, I thought I'd try sharpening it. I used a Shapton 16K glass stone on an Apex followed by a strop. I was concerned initially because I had read that it was a more difficult steel to sharpen. I had no trouble and it ended up amazingly sharp. Expensive but with reason. Highly recommended without reservation.
