Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]
Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]

Suncraft

Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") [Pre-order]

195,00€

Only 0 left in stock

PRE-ORDER

By purchasing this knife you are signing up for a pre-order. The knives have already been tried and tested, and the first batch is already on the way to us from the smithy! It is expected to arrive before May 20, with shipping to customers commencing on May 23.

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Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3") comes as the culmination of a decade’s worth of expertise gained through selling and working with knives on our part, and the knowledge and mastery of Japanese knife forging, passed on through generations within the Suncraft smithy.

Due to our continued and successful collaboration with Suncraft, we decided to honor the founders of the smithy by naming this line of knives after them: Kouhei (耕平) Kawashima, who started Suncraft more than 70 years ago, and his father, Shinmatsu (新松).

A petty knife is an essential piece of any knife collection, filling in when bigger, longer knives can be a bit awkward to use. This particular petty is a bit on the thicker side, so it will complement the thin Kouhei-Shinmatsu ZDP-189 Bunka very nicely. Aside from excelling at usual tasks, such as peeling, paring and other in-hand cutting, you can use it for some heavier work as well. Light butchering, poultry deboning and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so cutting through bones and joints is out of the question!). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as with trimming and skinning, as it’s great for piercing through the skin.

ZDP-189 steel has stood the test of time as the ultimate kitchen knife steel and remains a favorite among professional chefs, as well as aspiring home cooks. Therefore, we felt it was appropriate that a hardcore duo—such as this Petty and Bunka—was forged out of the most hard-core (literally) steel! Coming in at 65-66 HRC on the Rockwell scale, these knives are easily one of the hardest knives we offer, so edge retention will be second to none.

Put this in an equation together with a black kuro-uchi finish, treated with subtle hammer dents, and a beautiful octagon rosewood handle, and you got yourself a winner!

BLADE SHAPE:
This petty knife is basically a smaller version of the Kouhei-Shinmatsu ZDP-189 Bunka. Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.

STEEL:
This knife was forged out of ZDP-189 steel, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knife making, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-66 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be trusted to the most experienced blacksmiths.

Read more on Steel: The Heart of Japanese knives.

LAMINATION:
The technique used to laminate this blade is called san-mai. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.

Read more on Blade construction: Lamination.

GEOMETRY:
It has a double bevel (symmetrical) blade.

Read more on Blade construction: Geometry.

BLADE FINISH:
The upper part of the blade has a kuro-uchi finish, which was treated with hammer blows, resulting in a dark and textured tsuchime look. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade (jigane) and its core (hagane). The kanji on the blade reads “Kouhei-Shinmatsu 耕平新松, paying homage to the founders of the Suncraft smithy.

Read more on Blade construction: Blade finish.

HANDLE:
Traditional rosewood Japanese (Wa) handle with a black pakka wood ferrule. Its octagonal shape makes it especially ergonomic and comfortable to use, both for right- and left-handed users.

Specifications:

Blade shape: Petty
Steel type: ZDP-189
Hardness (HRC scale): 65-66
Overall length: 258mm (10.2")
Blade length:
135mm (5.3")
Blade height:
27mm (1.1")
Spine thickness: 2.0mm (0.08")
Weight: 75g (2.6 oz)
Handle length: 115mm (4.5")
Handle type / wood:
Japanese / Rosewood
Blacksmith: Suncraft


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.

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