Yoshida Hamono ZDP-189 gyuto 210mm

Buy online: https://cuttingedgeknives.co.uk/collections/yoshida-hamono-zdp-189/products/yoshida-hamono-zdp-189-gyuto-210mm 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…

Yoshida Hamono ZDP-189 gyuto 210mm

Source

0
(0)

Buy online: https://cuttingedgeknives.co.uk/collections/yoshida-hamono-zdp-189/products/yoshida-hamono-zdp-189-gyuto-210mm

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 knife is made from a core steel of ZDP-189, a very hard steel (66-67 HRC), which means it can achieve and hold an incredibly sharp edge.

Performance
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.

Beauty
These are very good looking knives, you can see the journey they have been on through the process in the steel itself. If you are looking for a knife that tells a story then look no further.

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.

Comfort
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*

Durability
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.

Ease of care
ZDP 189 can be difficult to sharpen but you shouldn’t have to do it very often, a few strokes with a ceramic sharpening rod will keep it in tip top condition between sharpens.

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.

Buy online: https://cuttingedgeknives.co.uk/collections/yoshida-hamono-zdp-189/products/yoshida-hamono-zdp-189-gyuto-210mm

0 / 5. 0