Yoshihiro ZDP189 Super High Carbon Stainless Steel Suminagashi Gyuto Knife (8.25» (210mm))

Price: $799.99
(as of Mar 08, 2026 21:23:30 UTC – Details)

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Blade Material: ZDP-189 Stainless Steel / Edge Angle: Double Edged / Grade: Suminagashi / Handle Shape: Octagonal / Handle Material: Ebony Handle with Triple Ring / HRC:66-67 / Knife Style: Gyuto Chef Knife / Saya Cover: Magnolia Saya Knife Cover / Stain Resistant: Yes / Made in Japan
Our Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Series is a state-of-the-art handcrafted Japanese knife selection. ZDP-189 is a high carbon stain resistant steel that sits at the forefront of next-generation steel developed in Japan to maximize cutting performance and edge retention like no other before it. With a HRC scale of 66-67, this knife will make and keep its superior edge for an extreme period of time.
Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Excellent for both home chefs and professional chefs.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.