ZDP-189 Santoku Damascus 180mm (7.1")
Best To Use
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ZDP-189 Santoku in limited Damascus edition is now added to our ZDP-189 line of kitchen knives! Santoku shaped knives are intended for versatile use for chefs and home cooks who prefer a medium size multi-purpose knife, which is a little more veggie oriented. ZDP-189 steel knives with Damascus pattern are a rare breed. There aren't many of such knives available on the market, especially at this price point!
This extraordinary and uncommon Damascus pattern is made by various techniques, including drilling into the steel to get these circular shapes. Every piece has a unique pattern, making every knife a one-of-a-kind. A traditional Japanese handle made of durable rosewood was attached to the blade. Due to its asymmetrical D-shaped handle, it will fit best to right-handed users, but no worries, it can also be used if you are left-handed (the grip is not so distinct).
This santoku is manufactured at the smithery of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. See the photo story from our visit to their smithery in 2016.
The heart of the knife is made of ZDP-189 steel, selected because systematic testing has proven its superior qualities and long-lasting sharpness. The steel is laminated, meaning that the core is made of very strong steel and covered with an external layer of softer stainless steel. Such blade remains sharp for a very long time: its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.
The pure carbon content of ZDP-189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP-189 steel remarkable is that it can be hardened up to HRC 65-67 without any problems of chipping. Manufacturing processes of this steel make it one of the toughest steels available on the market today. Serious users and professional chefs prefer to use knives made from ZDP-189 steel because of its superior cutting performance and longer edge retention.
The wooden knife sheath Santoku Saya, made of beech wood, was custom-made for this knife. Saya, which is sold separately protects the knife when we are not using it.
|Hardness (HRC scale):||65-67|
|Overall length:||315mm (12.4")|
|Blade length:||180mm (7.1")|
|Spine thickness:||2.0mm (0.08")|
|Weight:||135g (4.8 oz)|
|Handle length:||125mm (4.9")|
|Handle type / wood:||Japanese / Rosewood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.