ZDP-189 Gyuto Black 210mm (8.3")
ZDP-189 Gyuto Black 210mm (8.3")
ZDP-189 Gyuto Black 210mm (8.3")
ZDP-189 Gyuto Black 210mm (8.3")
ZDP-189 Gyuto Black 210mm (8.3")
€ 260.00

ZDP-189 Gyuto Black 210mm (8.3")

Best To Use

vegetablesmeatfish

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The Gyuto design is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.

ZDP-189 Gyuto Black 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 (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. Steel is laminated, which entails that the core is made of very strong steel covered with an external layer of softer stainless steel. Such a 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. 

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

This Gyuto was fitted a traditional Japanese wooden handle, called Wa. The wooden handle is made of Walnut wood and has an octagonal shape, which fits well into the hands of both left- and right-handed users.

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 1.5% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.3% 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.

It embodies the cream of the crop as regards what one desires in a kitchen knife: the best steel, a multi-purpose profile, excellent functionality, and an attractive look. This makes it an ideal choice for anyone looking for a selection of the best properties for versatile use. Its superior qualities will excel in a professional environment with a large volume of cutting work, as well as for daily usage in your home kitchen.

The wooden knife sheath Gyuto Saya is made of beech wood. It was custom-made to fit on this knife. Saya protects the knife when we are not using it. Saya is sold separately, but we offer a 15% discount when purchased with the knife. You can select the option with Saya when adding the knife to your cart.

Specifications:

Blade shape: Gyuto
Steel type: ZDP-189
Hardness (HRC scale): 65-67
Overall length: 350mm (13.8")
Blade length:
210mm (8.3")
Blade height:
45mm (1.8")
Spine thickness: 2.0mm (0.08")
Weight: 145g (5.1 oz)
Handle length: 125mm (4.9")
Handle type / wood:
Japanese / Walnut
Blacksmith: Yoshida Hamono

 

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.