Subscribe to our news letter and enjoy $10 off!
1 10
Sukenari  |  SKU: SUKE_ZDDA_GY210_Burl

Sukenari ZDP-189 Damascus Gyuto 210mm Birch Burl Handle

$779.95

Add a saya and receive $20 bundle discount!

Set currency to AUD to view correct price matching.
K&S Price: AU $779.95* inc. tax , vs:
Store C AU $953.14 -22.35%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-12-26T01:01:54Z

Detailed Specifications
Line Sukenari ZDP-189 Mirror Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 174 g        6.14 oz
Edge Length 203 mm   .7.99 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel ZDP-189 | Powdered Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 63 - 66
Surface Finish Mirror Polish
Handle Octagonal Birch Burl with Spacer
Region Toyama
Best for
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Sukenari ZDP-189 Mirror Damascus line is truly a beauty by the look and a beast by the performance. It have been produced by Sukenari for a long time, and I believe this is the line that really helped the brand to set their foundation industry and built the reputaion for their name in the market. Combining the great artistry of a mirror polished damascus and the extreme performance of ZDP-189 powder metallurgy steel, there is a reason that this line bacame, and still is, the go-to choice for many when picking a high end knife.

    The ZDP-189 core steel is something we can't avoid talking on this line, when it was first introduced to the market, was a big step for the entire industry, as there is not a steel can beat it in the sheer performance as a kitchen steel knife, even to this date. Made by Hitachi Metal, the steel has a jaw-dropping 3% of carbon and 20% of chromium, this cast iron level of carbon and 23% of total alloy content can only form uniform steel with the industry leading powder metallurgy technology. As a result, this premium steel get many amazing qualities: High hardness up to 67 HRC, high edge retention and wear resistance comes from hardness and alloy carbides, and a complete stainlesness.

    As the brand who probably have most extensive experience dealing with ZDP-189, Sukenari designed the edge according to the steel's property. A very thin edge is put onto the knife, evident by the wider than usual secondary bevel. Behind it, is a slightly thicker primary bevel and spine, giving the knife more material behind the edge to provide stregth for a very hard core.

    The mirror damascus has a low density pattern, but I believe this is better as it leaves more spaces for the mirror polish to shine. The details are finished to a level on par with the finish on the bevel as the entire spine and choil of these knives are polished, leading to a quite smooth feel on fingers.

    As a line that established it place in the high end kitchen market for a long time, these ZDP-189 Mirror Damascus are having a hard time to find a challenger. The ultimate performance combines with a great artistic look is something very difficult to beat considering the pricing of this line. The delicate mirror polish that can be scratched and the core steel that is very hard to sharpen can the only two weakness of this line of knives, other than that, this line is a true allrounder in the landscape of high end Japanese knives.

    Pros Cons
  • Great artistic
  • Excellent performance
  • Thin behind the edge
    		•
  • Mirror polish can be hard to maintain
  • Relatively hard to sharpen
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Sukenari

    Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

    Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: ZDP-189

      ZDP-189 steel is a high-end powdered metallurgy stainless steel renowned for its exceptional hardness and edge retention capabilities. Developed by Hitachi Metals, it contains a high carbon and chromium content, allowing it to achieve hardness levels up to 67 HRC, making it one of the hardest steels used in knife making. This extraordinary hardness means that ZDP-189 can be sharpened to a very fine edge and maintain that sharpness through extensive use, far surpassing many other steel types in terms of edge retention. However, its high hardness also means that it can be more challenging to sharpen and may be more prone to chipping if used improperly. ZDP-189's significant chromium content also provides it with a degree of corrosion resistance, though care should still be taken to maintain the blade. Due to its premium qualities, ZDP-189 is often used in high-end and specialty knives, appealing to enthusiasts and professionals who prioritize cutting performance and longevity.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 63- 66

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Mirror Polish

      Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

      The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

      << Slide for more

    Sukenari

    Sukenari ZDP-189 Damascus Gyuto 210mm Birch Burl Handle

    $779.95

    The Knives and Stones Sukenari ZDP-189 line is truly a beauty by the look, beast by the performance. The core steel is the most advanced powdered steel that Hitachi offers: the ZDP-189, reaching an unmatched hardness of HRC 65 to 67. This is achieved by over 3% of Carbon content in the steel (White 2 has about 1%, Blue 1 has about 1.25%, that tells you something) meaning the Sukenari ZDP-189 will offer insane edge retention and sharpness. Yet it is a stainless steel because of the added Chromium. Overall, the ZDP-189 has very similar composition to the Cowry-X steel from Daido.

    The ZDP-189 blade is forged with Nickel damascus stainless steel and mirror polished, along with the rounded choil and spine, super thin behind the edge, it is truly a master-piece from Master Hanaki Nobuo. '


     Measurements 

    210 mm  240 mm 270 mm
    Weight 171 g 193 g 241 g
    Total Length 350 mm 380 mm 415 mm
    Tip to Heel Length 198 mm 238 mm 260 mm
    Blade Height at Heel 47.8 mm 49.8 mm 52.2 mm
    Width of spine Above Heel 2.7 mm 2.8 mm 2.8 mm
    Width of Spine at Middle of Clade 2.3 mm 2.3 mm 2.4 mm
    Whidth of Spine ar about 1cm from the Tip 0.9 mm 0.9 mm 1.0 mm

     

    View product
    Back to top