ZDP-189 Santoku Silver 180mm (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.
ZDP-189 Santoku 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.
This Santoku was fitted a traditional Japanese wooden handle, called Wa. The wooden handle is made of Rosewood and was shaped asymmetrically (D-shaped), which fits best into the hands of right-handed users. But no need to worry if you are left-handed, the Santoku will also fit in your hands!
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.
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.
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 Santoku Saya, made of beech wood, was custom-made for 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.
|Hardness (HRC scale):||65-67|
|Overall length:||315mm (12.4")|
|Blade length:||180mm (7.1")|
|Spine thickness:||2.0mm (0.08")|
|Weight:||135g (4.8 oz)|
|Handle length:||125mm (4.9")|
|Handle type / wood:||Japanese / Rosewood|
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.