Sukenari ZDP-189 Sujihiki 270mm (10.6") Rosewood Handle

• Style: Sujihiki (Slicing Knife)
• Length: 270mm (10.6")
• Special Feature: Hairline Finish / San mai
• Blade Steel Type: ZDP-189
• Handle Material: Rosewood with Buffalo Horn Ferrule (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
• Bevel Angle Ratio: 50/50
• Cover: Not included

Sukenari, following in their trend of using the latest high-tech cutlery steels, have produced their ZDP-189 line which is based on the cult following of Cowry-X of years past. These knives are roughly as hard as mizu-honyaki white steel typically gets while having better edge retention. Many high carbide steels are difficult to achieve a very keen edge with, but ZDP-189 combines the ease of deburring carbon steel with high abrasion resistance, making it a very attractive choice for high-performance settings.

Hitachi ZDP-189 is the spiritual successor to Daido Cowry-X, which is no longer in production. Its extremely high carbon and chromium content contributes to its high hardenability and difficulty of manufacturing, increasing the cost of production. The extremely high percentage of alloying elements leads to a high carbide density, up to 36%, which affects not only hardness but durability and edge stability. The edge retention of ZDP-189 is remarkable and it can take a keen edge more easily than HAP40, while not retaining that edge quite as long as HAP40. As with most high-carbide-density steels, edge stability and therefore resistance to chipping will be greater at higher edge angles of around 15 degrees per side. We recommend every time you sharpen these knives that you thin the knife to maintain performance but finish it with a secondary bevel at roughly 15 degrees to increase stability.

San-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is "three layers", referring to the core hardened steel being jacketed with soft steel. These styles of knives may be seen as being referred to as "clad" or "Kasumi", which has some overlap with a similar style of manufacture called Ni-mai or "two layers". Ni-mai is commonly found in single-bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.

Sukenari was founded during the Showa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of Western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.