The latest addition to our stock of the ever popular ZDP-189 range, the gyuto 210mm. Gyuto translates literally as ‘cow sword’ and is your go to chef’s knife. With more of a meat bias than a santoku it has more of an elongated tip and generally a bit less height.
The handle is a walnut octagonal with a black pakka ferrule.
The sharpness of the ZDP-189 range is up there with the very best knives we’ve ever seen. The hardness of the steel also means that edge is going to stay sharper for longer than many knives. They simply glide through food.
Kurouchi finished blade, which is in the upper part of the knife, untreated and has already developed a dark patina. This protects the blade while giving it a traditional Japanese look. On the hand-wrought-iron knife, we have left visible fingerprints for a wonderful appearance, which at the same time prevents the food sticking.
Overall these knives are very comfortable to use, the lack of a finger notch at the heel could be a downside to some and it is a little weightier than some of our other knives.
*Please note: the handle is now walnut octagonal with a black pakka ferrule, not oval rosewood*
This steel is very durable, avoid the usual bones and don’t go anywhere near a dishwasher and you’ll be rewarded.
Laminated steel – the core is made of very hard steel, dressed in an outer layer of softer stainless steel. Such a blade remains sharp for a very long time, and because of the softened external steel it is easier to grind and at the same time protects the centre steel from external factors.
Given the extremely high HRC rating of the steel, you do need to be precise in your cutting technique to avoid any potential chipping but if you are, these knives will last a long time between sharpens.
Value for money
Excellent value – The craftsmanship and style combined with the insane sharpness rivals many significantly more expensive knives.