Kyusakichi ZDP-189 Kurouchi Bunka 190mm (7.5")

• Brand: Kyusakichi
• Style: Bunka
• Length: 190mm (7.5")
• Special Feature: Kurouchi
• Blade Steel Type: ZDP-189
• Handle Material: Rosewood with Buffalo Horn Ferrule
  Note: Buffalo horn is a natural material and it may be solid black, blonde or a mixture thereof. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn.
• HRC: 66-67
• Bevel Angle Ratio: 50/50
• Cover: Not included

Kyusakichi continues to push the boundaries of kitchen knife performance with their ZDP-189 series, utilizing one of the most advanced stainless tool steels available today. These knives offer exceptional hardness and outstanding edge retention, making them ideal for demanding professional use.

ZDP-189 stands out among high-carbide steels for its ability to take a remarkably fine edge with relative ease. It combines the clean deburring of carbon steel with high wear resistance, delivering lasting sharpness and precision.

The steel's extremely high carbon and chromium content make it difficult to forge and heat treat, contributing to its premium quality and cost. With up to 36% carbide content, it provides excellent edge stability and toughness.

Kyusakichi knives embody the essence of traditional Japanese craftsmanship with their genuine kuro-uchi finish. Unlike artificial black coatings, this finish retains the natural oxide layer formed during heat treatment, offering a raw, organic aesthetic that reflects both heritage and artisanal skill.

What makes this piece particularly rare is the use of ZDP-189 steel, a modern, ultra-hard steel combined with the traditional kuro-uchi style. It's an uncommon pairing that bridges cutting-edge performance with time-honored forging techniques. Each knife showcases a uniquely rugged character, celebrating the individuality and hand-forged spirit of true craftsmanship.

The origins of Saga blades trace back to the Keichō era (1596-1615), when master swordsmiths like the first-generation Tadayoshi served as official smiths for the Nabeshima clan, establishing the proud tradition of Hizen swords. Their refined techniques were passed down to many skilled apprentices and continue to live on today in the high-quality sickles and kitchen knives of the region. Carrying on this legacy, Yoshida Hamono has been producing exceptional knives under the name Kyu-sakichi since 1946.

The Bunka knife is a general-purpose knife similar to the Santoku. Its profile allows for much the same usage as a Santoku (meats, vegetables, and fish) while having a finer, more pointed tip that aids in precision cutting such as mukimono or fine cuts such as brunoise and julienne.