ZDP-189 Gyuto Black 210mm (8.3")_1
ZDP-189 Gyuto Black 210mm (8.3")_2
ZDP-189 Gyuto Black 210mm (8.3")_3
ZDP-189 Gyuto Black 210mm (8.3")_4
ZDP-189 Gyuto Black 210mm (8.3")_5
ZDP-189 Gyuto Black 210mm (8.3")_6
ZDP-189 Gyuto Black 210mm (8.3")_1
ZDP-189 Gyuto Black 210mm (8.3")_2
ZDP-189 Gyuto Black 210mm (8.3")_3
ZDP-189 Gyuto Black 210mm (8.3")_4
ZDP-189 Gyuto Black 210mm (8.3")_5
ZDP-189 Gyuto Black 210mm (8.3")_6
ZDP-189 Gyuto Black 210mm (8.3")

Yoshida Hamono

ZDP-189 Gyuto Black 210mm (8.3")

340,00€

Only 0 left in stock

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

Buy it with

 

ZDP-189 Gyuto Black is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (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 smithy.

BLADE SHAPE:
The blade shape of the gyuto is essentially a Japanese version of the chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. The length of 210 mm is optimal for everyday versatile use, whether you are a home cook or a professional chef. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.

STEEL:
The heart of the knife is made of ZDP-189 steel, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.

The steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of 65-67 HRC.

ZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %

LAMINATION:
The steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as warikomi clad. The softer external layer protects the core steel from external factors.

The hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. 

GEOMETRY:
This knife has a double bevel (symmetrical) blade with a low profile and a V-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind produces very sharp edges and is wonderful at making very thin slices. 

BLADE FINISH:
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. 

The knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish and also prevents food from sticking to the blade. Kanji  登録 九佐吉作 "registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan" has been chiseled onto the blade.

HANDLE:
Gyuto Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.

BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (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 smithy.

The knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The kuro-uchi finish has a touch of rusticity and robustness that comes with the purely handmade blade. Handles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.

Blade shape: Gyuto

Steel type: ZDP-189

Blade construction: Warikomi / convex v-edge / kuro-uchi

Hardness (HRC scale): 65-67

Overall length: 350mm (13.8")

Blade length: 210mm (8.3")

Blade height: 45mm (1.8")

Spine thickness: 2mm (0.08")

Weight: 145g (5.1 oz)

Handle length: 125mm (4.9")

Handle type / wood: Japanese / Walnut

Kanji on the blade: 登録 九佐吉作 "registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan"

Blacksmith: Yoshida Hamono

Location of the smithy: SAGA / Saga Prefektura / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
on
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

SHIPPING RATES:
- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

DELIVERY TIME:
- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

Customer Reviews

Based on 3 reviews
100%
(3)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
F
Fabian Alin Muntean
Best japanese steel

It is probably the best japanese steel used for kitchen knives, with longest edge retention.

N
N.Q.
ZDP-189 Gyuto Black 210mm (8.3") - Blacksmith: Yoshida Hamono

This knife is incredible. It's different, it's lighter than other knives because it doesn't need weight for slicing, it maintains sharpness.
It arrived perfectly razor sharp, I am very happy, for me 5 stars!

T
Thomas Kim
An experience on its own

This knife, it’s incredible. It’s different. I wanted to find a knife that had more of a rustic look, with the black blade but wasn’t sure about using it in a commercial kitchen

Coming from demascus before this is a whole different knife. The edge retention is insane, how sharp it holds. It’s crazy because it is also deceptively light compared to my other knives. I’m really loving the zdp, it is a unique experience. Hoping to get another just for collection purposes but man, I’m stoked.

The knife In hand, you think wow it’s lighter than I thought but man, it’s odd because it doesn’t need weight to slice, everything is just butter and it holds sharpness.

Could not be happier, working in the kitchen can be boring and this really has made work enjoyable and puts a real smile on my face

Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

Some exceptions apply.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK?
You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

Customer Reviews

Based on 3 reviews
100%
(3)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
F
Fabian Alin Muntean
Best japanese steel

It is probably the best japanese steel used for kitchen knives, with longest edge retention.

N
N.Q.
ZDP-189 Gyuto Black 210mm (8.3") - Blacksmith: Yoshida Hamono

This knife is incredible. It's different, it's lighter than other knives because it doesn't need weight for slicing, it maintains sharpness.
It arrived perfectly razor sharp, I am very happy, for me 5 stars!

T
Thomas Kim
An experience on its own

This knife, it’s incredible. It’s different. I wanted to find a knife that had more of a rustic look, with the black blade but wasn’t sure about using it in a commercial kitchen

Coming from demascus before this is a whole different knife. The edge retention is insane, how sharp it holds. It’s crazy because it is also deceptively light compared to my other knives. I’m really loving the zdp, it is a unique experience. Hoping to get another just for collection purposes but man, I’m stoked.

The knife In hand, you think wow it’s lighter than I thought but man, it’s odd because it doesn’t need weight to slice, everything is just butter and it holds sharpness.

Could not be happier, working in the kitchen can be boring and this really has made work enjoyable and puts a real smile on my face

QUIZ

Still doubting which type of Japanese knife should best fit your needs? 

We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

TAKE THE QUIZ