ZDP-189 Gyuto Black 210mm (8.3")
Best To Use
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UPDATE (Dec 4, 2018): Gyuto Black has a new handle! Previous asymmetrical, D-shaped Rosewood handle has been replaced with the octagon-shaped Walnut handle, suitable for both right- and left-handed users. Walnut wood has similar characteristics to Rosewood (hard, long-lasting wood), but is more accessible than Rosewood, which is, unfortunately, due to heavy harvesting on the brink of extinction. Scroll right for photos of the knife with the new handle.
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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 fits on this knife, as well as other Gyutos of up to 240mm (9.5") blade length. 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.
|Hardness (HRC scale):||65-67|
|Overall length:||350mm (13.8")|
|Blade length:||210mm (8.3")|
|Spine thickness:||2.0mm (0.08")|
|Weight:||145g (5.1 oz)|
|Handle length:||125mm (4.9")|
|Handle type / wood:||Japanese / Walnut|
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.