ZDP-189 Gyuto Black 210mm (8.3") - blade
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BLADE (without a handle)
The ZDP-189 Gyuto blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an octagonal handle in walnut wood (€260).
The 21cm Gyuto design will mostly cater to the needs of chefs who prefer a medium-sized, multi-purpose knife for cutting meat, fish and vegetables. The colour of the blade is dark which is the reason why this look is also called Kuro-uchi finish – the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The hand-forged blade bears visible signs of being pounded with a hammer. This doesn’t only give it a beautiful, rustic finish but also prevents food sticking to its surface.
ZDP-189 steel embodies the cream of the crop as regards what one desires in a kitchen knife and is made of steel with a hardness of 65-67 HRC that will ensure fine, long-lasting sharpness even by Japanese standards!
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.
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.
|Hardness (HRC scale):||65-67|
|Overall length:||350mm (13.8")|
|Blade length:||210mm (8.3")|
|Spine thickness:||2.0mm (0.08")|
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.