ZDP-189 Japanese Santoku Kitchen Knife, 180 mm, Carbon Fiber Handle

349,99 €

ZDP-189 Japanese Santoku Knife, 180 mm blade, carbon steel handle with gold inlays, Yoshida Hamono

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ZDP-189 Japanese Santoku Knife – Precision from the Yoshida Hamono Forge

The Santoku ZDP-189 Silver Gold Carbon is a high-end Japanese kitchen knife created in collaboration with the traditional Yoshida Hamono forge in Saga, Japan. The ZDP-189 powder steel core ensures exceptional and long-lasting sharpness for faster, smoother, and more precise work in the kitchen.

ZDP-189 Steel—Hardness and Durability

ZDP-189 is a stainless steel powder with approximately 3% carbon and 20% chromium. It is characterized by exceptional wear resistance and excellent corrosion protection.

A hardness of 65–67 HRC allows for sharpening to an exceptionally fine and durable edge. The composition includes tungsten, molybdenum, and vanadium to further strengthen the structure.

Chemical composition: C 3.00% | Cr 20.00% | W 0.60% | Mo 1.40% | V 0.10% | Mn 0.50% | Si 0.40%

Blade Design and Geometry

The hard ZDP-189 core is encased in softer stainless steel using the Warikomi (laminated wedge) technology. This protects the core from external stresses while preserving its cutting performance.

The double-sided V-groove and low profile ensure precise cuts with minimal resistance when slicing vegetables, fish, and meat. The blade is polished to a fine mirror finish with a delicate tsuchime texture—hand-forged.

Each knife is individually forged—an expression of the Japanese philosophy of wabi-sabi, which finds beauty in uniqueness.

Carbon fiber handle with gold flakes

The handle is Japanese-style (wa), made of carbon fiber impregnated with dark resin and sprinkled with gold flakes. It is finished with traditional buffalo horn inlays.

Non-porous and water-resistant material
Crack-resistant
Easy to maintain and durable

Instructions for Use and Maintenance

Cut on a wooden, plastic, or rubber cutting board—avoid glass, ceramic, and metal
Wash the knife by hand with warm water and a mild detergent
Dry immediately after washing
Sharpen using a Japanese water stone with the appropriate grit
Store in a knife block, on a magnetic strip, or in a protective case
Do not put in the dishwasher
Do not scrape food off with the edge of the blade—use the back of the knife
This knife is intended solely for cutting food

Yoshida Hamono knives are handcrafted from natural materials. Slight variations in color, texture, and weight may occur—a characteristic of artisanal production.

Specifications	Value
Brand	Yoshida Hamono
Knife Type	Santoku
Steel on the blade	ZDP-189 (powdered stainless steel)
Construction	Warikomi (laminated wedge), double-sided V-cut, polished edge (migaki)
Hardness	65–67 HRC
Total length	320 mm
Blade Length	180 mm
Blade Height	46 mm
Spinal Thickness	1.8 mm
Weight	155 g
Handle Material	Carbon fibers impregnated with resin and gold flakes, with a buffalo horn inlay
Handle Style	Japanese (wa)
Handle Length	130 mm
Place of Manufacture	Saga, Japan

Frequently Asked Questions

What makes ZDP-189 steel special compared to ordinary kitchen knives?

ZDP-189 is a powder-metallurgy stainless steel containing approximately 3% carbon and 20% chromium—levels significantly higher than those found in standard kitchen knives. It achieves a hardness of 65–67 HRC, which means a longer-lasting and sharper edge. The composition also includes tungsten, molybdenum, and vanadium, which further strengthen the structure. The result is a blade that stays sharp much longer than conventional steels.

What is Warikomi technology, and why is it important?

Warikomi features a laminated wedge construction—the hard ZDP-189 core is encased in softer stainless steel. This technology protects the brittle hard core from lateral loads and impacts while preserving its cutting performance. As a result, the knife combines exceptional sharpness with greater resistance to breakage compared to monolithic hard steel knives.

How do you sharpen a ZDP-189 steel knife?

Due to its high hardness, ZDP-189 requires sharpening with a Japanese water stone of the appropriate grit. Standard sharpening steels and ceramic sharpening rods are not suitable, as they cannot effectively sharpen steel with a hardness exceeding 65 HRC. It is recommended to use stones with progressive grit sizes—from coarser to finer. With regular maintenance, the knife retains its sharp edge for an extended period.

Is this knife suitable for everyday use at home?

Yes, the ZDP-189 Santoku knife is suitable for everyday use—cutting vegetables, fish, and meat. The Santoku shape is versatile and comfortable for various cutting techniques. It’s important to follow the care instructions: hand wash, dry immediately, and cut only on a wooden, plastic, or rubber cutting board. With proper care, the knife will last a long time without losing its sharpness.

What is the handle made of, and why was this material chosen?

The handle is made of carbon fibers impregnated with dark resin and sprinkled with gold flakes. It is finished with traditional buffalo horn inlays. Carbon fiber is non-porous, waterproof, and crack-resistant, making the handle easy to maintain and durable. The style is Japanese (wa)—lightweight and comfortable for precise work in the kitchen.

Can we expect differences between the individual knives in this series?

Yes, every Yoshida Hamono knife is individually hand-forged from natural materials. This means that slight variations in color, texture, and weight are possible between individual pieces. These differences are not defects—they are a distinctive feature of artisanal craftsmanship and an expression of the Japanese philosophy of wabi-sabi, which finds beauty in the uniqueness of each piece.

What are the basic rules for storing a knife?

The knife should be stored in a knife block, on a magnetic strip, or in a protective sheath. It is not recommended to store it loose in a drawer, where the blade could be damaged by contact with other utensils. Do not put the knife in the dishwasher. Do not scrape food off with the edge of the blade—use the back of the knife for this purpose. Proper storage extends the life of the blade and preserves its shape.