Japanese Gyuto ZDP-189 Silver Tsuchime Kitchen Knife, 210 mm

344,99 €

Japanese Gyuto knife with a 210 mm blade, ZDP-189 steel, a tsuchime finish, and a walnut handle.

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Japanese Gyuto ZDP-189 Silver Tsuchime Kitchen Knife – 210 mm blade

The Gyuto ZDP-189 Silver Tsuchime is a versatile Japanese kitchen knife with a 210mm blade. It is suitable for cutting meat, fish, and vegetables—whether in the hands of a professional chef or a discerning home cook.

The knife is manufactured by Yoshida Hamono in Saga Prefecture, Japan—a brand with a long tradition in Japanese knife-making.

ZDP-189 Steel—Hardness and Durability

The core is forged from ZDP-189 steel—one of the most effective alloys in the cutlery industry. Its hardness reaches 65–67 HRC, ensuring exceptionally long-lasting sharpness.

Carbon 3.00% – high hardness and cutting durability
Chromium 20.00% – reliable protection against corrosion
Tungsten 0.60% – wear resistance
Molybdenum 1.40% – additional strength
Vanadium 0.10% – increased durability
Manganese 0.50% | Silicon 0.40%

Warikomi construction and tsuchime finish

The blade is constructed using the Warikomi method—the hard ZDP-189 core is wrapped in a softer layer of stainless steel. This laminated construction makes sharpening easier and protects the core.

The surface features delicate hammer marks—the distinctive tsuchime finish, inspired by the Japanese philosophy of wabi-sabi. Each blade is unique.

Gyuto blade and walnut Wa handle

The Gyuto is the most versatile blade shape in the modern kitchen. Its wide profile makes it easy to move food around, its flat heel allows for quick cutting, and its tapered tip is ideal for precise work.

The slight curve in the middle allows for a rocking motion. The octagonal Wa handle, made of walnut wood, provides a comfortable grip—suitable for both right- and left-handed users.

Maintenance Instructions

Sharpen using a suitable whetstone
Avoid lateral loads and cutting into bones
Wash by hand with water and a mild detergent—do not use a dishwasher
Dry immediately after washing
Store in a wooden block or with a blade guard
Use a wooden, plastic, or rubber cutting board
Do not scrape food off with the edge of the blade—use the back of the knife

Yoshida Hamono knives are handcrafted from natural materials. There may be slight variations in color, texture, and weight—each knife is a unique product of traditional Japanese blacksmithing.

Specifications	Value
Brand	Yoshida Hamono
Model	Gyuto ZDP-189 Silver Tsuchime
Type	Fixed-blade kitchen knife
Category	Japanese Kitchen Knives
Total length	350 mm
Blade Length	210 mm
Blade Height	45 mm
Back Thickness	2 mm
Handle Length	125 mm
Weight	145 g
Steel on the blade	ZDP-189
Hardness	65–67 HRC
Construction	Warikomi (laminated), rough grind, tsuchime finish
Handle Material	Walnut Tree
Shape of the handle	Octagonal Wa
Origin	Yoshida Hamono, Saga, Japan

Frequently Asked Questions

What is ZDP-189 steel, and what makes it special?

ZDP-189 is a high-performance Japanese steel with an exceptionally high carbon content of 3.00%. It achieves a hardness of 65 to 67 on the HRC scale, ranking it among the hardest steels used in kitchen knives. Thanks to its 20.00% chromium content, the knife is well protected against corrosion. Additional alloying elements such as tungsten, molybdenum, and vanadium enhance wear resistance. The result is a blade that retains its sharpness significantly longer than conventional steels.

What does the term "Warikomi" mean?

Warikomi is a traditional Japanese laminated construction in which a hard ZDP-189 core is wrapped in a softer layer of stainless steel. This technology combines the advantages of both materials—exceptional sharpness from the hard core and easier sharpening thanks to the soft outer layers. The construction also protects the core from brittleness under lateral loads. This method has been used by Japanese blacksmiths for centuries and has been proven in practice.

What is the tsuchime finish on the blade?

Tsuchime is a Japanese surface-finishing technique in which the surface of the blade is embossed with delicate hammer marks. Each blade is given a unique, handcrafted pattern. This technique is inspired by the Japanese philosophy of wabi-sabi, which values natural imperfection as a form of beauty. In addition to its aesthetic value, the uneven surface reduces food from sticking to the blade while cutting.

What is a Gyuto knife used for?

The Gyuto is a versatile Japanese kitchen knife suitable for cutting meat, fish, and vegetables. Its wide profile makes it easy to transfer the cut ingredients. The flat heel allows for quick cutting with a downward pressure, while the tapered tip is suitable for precise and delicate work. The slight curve in the middle of the blade allows for a sawing motion. The Gyuto is preferred by professional chefs around the world.

Is the Wa grip suitable for left-handed people?

Yes, the octagonal Wa handle made of walnut wood is suitable for both right- and left-handed users. Its symmetrical octagonal shape ensures a comfortable and stable grip regardless of hand orientation. The handle is 125 mm long, making it suitable for hands of various sizes. Walnut is a natural material with a pleasant texture and good durability.

How do I properly clean and maintain the knife?

The knife should be washed only by hand with water and a mild detergent. Do not put it in the dishwasher—harsh detergents and high temperatures can damage the blade and handle. Dry the knife immediately after washing. Store it in a wooden block or with a blade guard. Use only a wooden, plastic, or rubber cutting board. Do not scrape food off the edge of the blade—use the back of the knife for this purpose.

How do I sharpen a ZDP-189 steel knife?

To sharpen a ZDP-189 steel knife, it is recommended to use a suitable water stone. Due to the steel’s very high hardness—65 to 67 HRC—the sharpening process requires patience and the right grit on the stone. Avoid applying side pressure and cutting through bones, as the edge may chip when sharpening very hard steels. With proper maintenance, the knife will retain its sharp edge for a long time.