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Gihei Zuika Gyuto Kengata ZDP189 (chef's knife) 180mm -Keyaki handle-

€ 459,00 (including VAT)
This item is sold out.

Gihei Zuika Kengata ZDP189

Double-sided sharpened 3-layer blade with a core of the special and extremely hard stainless ZDP-189 steel. The blade is thin and manually sharpened. It has no thickening which makes sharpening very easy. This chef's knife is intended for cutting and skinning fish and meat. This knife has an octagonal handle and is therefore suitable for both right and left-handed use. The handle is made of Japanese Zelkova wood, (Zelkova serrata) (Japanese zelkova, Japanese elm or keyaki; Japanese: 欅 (ケヤキ) keyaki /槻 (ツキ) tsuki; Chinese: 榉树/櫸樹 jǔshù; Korean: 느티나무 neutinamu ).

Keyaki is the Japanese word for the wood of the Zelkova serrata tree. Highly prized by Japanese woodworkers for its beautiful grain, the wood is used to make items as small as bowls into large furniture. One of the oldest and largest known Zelkova trees is called the Great Zelkova Nomo, in Toyono Nose, Osaka, Japan. It is over 1000 years old and is a National Natural Monument.

Founded in 1928 in Sanjo City (Niigata Prefecture), Gihei is one of the small but highly innovative small forges operating in the city of Sanjo today. Gihei is known for producing top quality knives with excellent sharpening. The heat treatment is exceptional and they make these knives in small batches with strict quality controls. The core of these blades is made of HAP40 or ZDP189 steel coated with stainless steel, which is one of the best in terms of wear resistance on the market today. These blades are flawlessly heat treated at Rockwell 65-66 and they have a great edge and an unbelievably long hold. Atsushi Hosokawa is the current owner and uses only the best available steels such as ZDP189 and HAP40. We visited Mr. Hosokawa's workshop in 2019.

  • Blade length: 180 mm
  • Total length: 315 mm
  • Weight: 132-140 grams
  • Steel type: core steel: Japanese ZDP189 (stainless) steel with a softer stainless steel type (SUS405) for the outside.
  • Hardness: 64-65 (Rockwell C)
  • Handle: Octagonal Keyaki (Zelkova) wood with a black buffalo horn bolster.
  • Details: This knife has a traditional handle with a traditional double-sided sharpened Sanmai forged blade

Like all Japanese knives, the Gihei knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.

There are no wooden sayas available for this knife.

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