ZDP-189 Santoku Black 180m (7.1")
Best To Use
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The Santoku design is intended for versatile use best for chefs who prefer medium size multi-purpose knife, a little more veggie oriented.
The knife 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, 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 finishing, 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.
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.
|Handle type / wood||Japanese / Rosewood|
|Hardness (HRC scale)||65-67|
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.