ZDP-189 Gyuto Silver 210mm (8.3")
Best To Use
(click on icons for more knives)
- - -
UPDATE (Dec 4, 2018): Gyuto Silver 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.
- - -
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 Silver 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, which we 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 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.
The blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.
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 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 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 ca
|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.