Many knife enthusiasts have Sukenari ZDP-189 in their wishlists, but the top range ZDP-189 is often quite expensive. Beautifully grinded and extremely thin behind the edge, the cutting performance of this knife is simply sensational. We have decided to add this ZDP-189 Kiritsuke Gyuto with a simple polished finish, which brings down the cost but not the cutting performance. By removing finishes that do not contribute to knife performance, this Sukenari Kiritsuke Gyuto is both affordable and extremely high performing. Production is extremely limited, and wait time is on average one year once sold out.
- Origin (Made in): Toyama-shi, Toyama Prefecture, Japan
- Brand: Sukenari
- Craftsman: Nobuo Hanaki
- Knife Type: Kiritsuke-Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): ZDP-189
- Jigane (Cladding): Stainless Steel
- Hardness: 67 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.5mm
- Middle: 2.4mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Buffalo Horn
- Length: 136mm
- Overall Length: 355mm
- Weight: 187g (6.60oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Sukenari ZDP189" (登録 佑成 ZDP189)
- Engraved Mark (Back): In Japanese Kanji "Super Steel" (超鋼)
About ZDP-189 Steel
ZDP-189 is a super steel from Hitachi, with extremely high carbon and chromium content. The steel can achieve superbly high hardness, enabling some artisans to harden the knife to up to 67HRC. ZDP-189 knives are pricier compared with knives of same style and finish but with a lesser steel. These knives could retain sharpness much longer, but require more experience when it comes to sharpening. Burrfection Store does not recommend sharpening beginners to buy this knife as their first knife.
About Sukenari 佑成
Sukenari is a small artisan knife maker based in Toyoma city of Japan. Established in 1933 by Fijikichi Hanaki, Sukenari became famous in Japan for its Honyaki forged knives, one of the hardest forging techniques. Now in the hands of 3rd generation Hanaki - Mr. Nobuo Hanaki, Sukenari is continually pushing the envelope of chef knives while committed to the finest tradition of Japanese knife making. Today Sukenari is known for its work with various super steel.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong the knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.