Suncraft Kouhei-Shinmatsu ZDP-189 135 mm Japanese Petit Kitchen Knife

Suncraft is a cutlery manufacturer with a long tradition of crafting Japanese kitchen knives. The Kouhei-Shinmatsu ZDP-189 Petty Silver model is the result of decades of experience and craftsmanship passed down from generation to generation.

What is a petty knife used for?

This small knife is indispensable in the kitchen for tasks where larger knives are too cumbersome. It is ideal for peeling, trimming, paring, and garnishing fruits and vegetables.

Easily handle everyday tasks like peeling and chopping
Light cutting and deboning of poultry
Fish Filleting Knives—Within Its Capabilities
The distinctive K-type tip—ideal for fine and decorative work
Suitable for piercing the skin of fruits and vegetables

Important: Cutting through bones and joints is not possible due to the hardness of the steel.

ZDP-189 Steel – Specifications and Advantages

ZDP-189 is a powder-metalled steel considered one of the most technologically advanced in Japanese knife manufacturing. It contains about 3% carbon, which allows it to achieve an exceptional hardness of 65–67 HRC on the Rockwell scale.

Unmatched edge retention thanks to high hardness
High corrosion resistance—20% chromium content
Machining and forging require experience—a task entrusted only to the most skilled blacksmiths

San-Mai Laminating

The blade is constructed using the San-Mai technique—a hard steel core is sandwiched between two layers of softer steel. This makes the blade both strong and more resistant to breaking.

Rosewood handle

The traditional Japanese "Wa"-style handle is made of rosewood with a black pakka wood inlay. Its octagonal shape provides an ergonomic grip—comfortable for both right- and left-handed users.

The blade is adorned with fine traces of the forging process (tsuchime), which give it a distinctive appearance.

Care and Maintenance of a Japanese Knife

To keep your knife in excellent condition, follow these recommendations:

Use a wooden, plastic, or rubber cutting board
Wash and dry the knife after each use
Store in a holder or protective case
Sharpen with whetstones
Use the proper cutting technique to maintain a longer-lasting edge

Do not leave the knife in the sink or wash it in the dishwasher. Do not use it on glass, ceramic, bamboo, marble, or steel surfaces. Do not scrape food with the edge of the blade—use the back of the knife instead. The knife is intended solely for cutting food.

Kouhei-Shinmatsu knives are handcrafted from natural materials. There may be slight variations in color, texture, and weight.

Specifications	Value
Brand	Suncraft
Model	Kouhei-Shinmatsu ZDP-189 Petty Knife, Silver
Category	Japanese Kitchen Knives
Steel on the blade	ZDP-189 (powdered steel)
Blade Length	135 mm
Total length	258 mm
Blade Height	27 mm
Blade Thickness	2 mm
Handle Length	115 mm
Weight	75 g
Hardness	65–67 HRC
Layers of the blade	3 (San Mai)
Beveling	Double-sided
Handle Material	Rosewood
Shape of the handle	Octagonal
Country of Origin	Seki, Japan
Blacksmith	Suncraft

Frequently Asked Questions

What is a petty knife, and what is it used for?

A petty is a small Japanese kitchen knife designed for tasks where larger knives are too cumbersome. It is used for peeling, slicing, cutting, and garnishing fruits and vegetables. It can also be used for light butchering, deboning poultry, and filleting fish. Its distinctive K-type tip makes it particularly well-suited for fine and decorative work. It is not intended for cutting bones or joints.

What kind of steel is ZDP-189, and why is it preferred?

ZDP-189 is a powder-metalled steel considered one of the most technologically advanced in Japanese knife manufacturing. It contains about 3% carbon, which allows it to achieve a hardness of 65–67 HRC on the Rockwell scale. This high hardness ensures unmatched edge retention. In addition, the steel contains 20% chromium, making it highly resistant to corrosion. Due to its complex composition, it can be machined and forged only by the most experienced craftsmen.

What does the San-Mai technique mean in the context of blade lamination?

San-Mai is a traditional Japanese laminating technique. In this process, the blade’s hard steel core is sandwiched between two layers of softer steel. This makes the blade more flexible and more resistant to breaking under stress. This achieves a balance between hardness and durability. The result is a blade that stays sharp for a long time but does not break easily.

What material is the handle made of, and why is the octagonal shape important?

The handle is made of rosewood with a black pakka wood inlay. It is of the traditional Japanese "Wa" style. The octagonal shape provides a stable and ergonomic grip during use. It is equally suitable for both right- and left-handed users. The natural material gives the knife a distinctive look and a sense of balance in the hand.

How do I properly clean and store a Japanese knife?

Wash the knife by hand immediately after use and dry it thoroughly. Never leave it in the sink with water and do not wash it in the dishwasher. For storage, use a knife holder or protective sheath. Do not place the knife on glass, ceramic, bamboo, marble, or steel surfaces. Following these rules will significantly extend the life of the blade.

How do I sharpen a Japanese ZDP-189 steel petty knife?

It is recommended to use whetstones for sharpening. Proper cutting technique is also important—it reduces blade wear and extends the time between sharpenings. Due to the high hardness of ZDP-189 steel (65–67 HRC), the blade stays sharp for a long time. Do not use mechanical sharpeners or sharpeners designed for ordinary knives, as these can damage the blade. Sharpening requires experience, especially with knives of such high hardness.

Are there any differences between the knives in the Kouhei-Shinmatsu series?

Yes, since the knives are handcrafted from natural materials, slight variations in color, texture, weight, and dimensions are possible. Each knife is unique by nature. The product photos have been taken as accurately as possible, but the colors on the screen may differ from the actual appearance. These variations are inherent to handcrafted knives and are not defects. They are a testament to the craftsmanship and the individual character of each blade.

Weight

0,2 kg

Dimensions

6,0000 cm