Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Gyuto / Chef's Knife (Double Bevel)
Blade Material: ZDP189 Clad Stainless Steel
Core: ZDP189
Blade Length: 210 mm (8.2 ")
Total Length: 345 mm (13.5 ")
Weight: approx 222 g (6.35 oz)
Blade Width: 52 mm (7.8")
Thickness of Spine: approx max 2.8 mm
Handle: Micarta
HRC: 64+-1
Made in Japan
Kanjo Tsukahara, located in Seki City with its 700-year knife-making heritage, produces a wide range of kitchen knives using various high-quality steels, including ZDP189, HAP40, SG2, White Steel, Blue Steel, and Blue Super Damascus. Notably, they are one of the few Japanese manufacturers offering ZDP189 and HAP40 knives, and among a very select group producing ZDP189 Western-style kitchen knives.
The blade's shape is known as 'Hamaguri-ba' in Japanese, meaning 'clam edge.' This design provides a smooth cutting action and exceptional strength. Due to the fine sharpening process, slight haziness or scratches may be present near the tip. This is a normal characteristic and not a defect.
ZDP189
"ZDP189 is a powder metallurgical stainless steel produced by Hitachi Metals, Ltd. Driven by the desire to create a steel that would captivate knife enthusiasts, Hatta Co., Ltd. collaborated with Hitachi Metals to research and develop ZDP189. This steel boasts an exceptionally high carbon content of 3%, tripling that of most common cutlery steels. ZDP189 is characterized by its superior hardness, outstanding abrasion resistance, and excellent corrosion resistance, marking it as a next-generation material. Its uniform, fine microstructure, devoid of coarse carbides, allows for relatively easy sharpening. The resulting sharpness and edge retention are exceptional, positioning ZDP189 as a steel with potentially unparalleled properties.
Abaout Japanese Knife
Japanese knives are crafted using a combination of traditional techniques and modern machinery. Due to this process, minor scratches may be present. Most Japanese knives feature thin blades designed for precision cutting. To prevent chipping or breakage, avoid twisting the blade and refrain from cutting frozen foods or bones.
