ZDP-189

Item 21 of 33

Katsumoto 最善 Saizen Sakai ZDP-189, Kiritsuke Gyuto 210 mm (chef's knife)

€ 239,00 (including VAT)

Katsumoto 最善 Saizen Sakai series ZDP Kiritsuke Gyuto

Double-sided sharpened and laminated (Sanmai) blade of stainless steel with a core of the very special Japanese ZDP-189 steel, one of the hardest steel to be processed in kitchenknives. The blade is extremely thin and manually sharpened and has no thickening, which makes sharpening on Japanese water stones very easy.

The stainless core steel is forged between two layers of softer steel, this outer layer is polished by hand for a smooth satin look and feel. It also ensures that the core steel is well protected against possible damage and oxidation.

These blades are fully customizable, if you want your name engraved in the blade you can create a unique gift for yourselve or a friend. We can engrave logos, images or names. we can also provide a professional "handlettering" service if you want your name or the name of the reciever written in a professional way!

Hosokawa Katsumoto (1430-1473) was a governor of Shogun in the 15th century and a key figure in the Japanese Onin war. With more than 80,000 men he fought in the former capitalof Kyōto against his father Yamana Sozen. After 10 years ofwar Kyōto was destroyed and neither side could claim victory.

  • Blade length: 210 mm
  • Total length: 370 mm
  • Weight: 180-190 grams
  • Blade thickness: 2.0 mm
  • Steel type: core steel: Japanese ZDP-189 steel (stainless) with 2 layers of steel (Warikomi forged)
  • Hardness: 66 (Rockwell C)
  • Handle: octagonal black/brown dark rosewood handle with black G10 bolster (linnen micarta)

These blades are a unique design for Japaneseknives.eu. For cost reduction we decided to make the handles in China. The Japanese blade from Hitachi steel is heat treated in Japan in the "knife capital" Sakai city at Hatta Kogyo Ltd according to the highest standards. We are delighted to offer these extreme good knives for a reasonable price.

The corrosion resistance of steel blades is determined by many factors, including use and maintenance. Steel with more than 11% chromium falls into the stainless steel category and is corrosion resistant.
These knives are not dishwasher safe and very sensitive to hard and/or frozen products.

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