Hatsukokoro | SKU: HS-HAB-ZDP189MK-GY210

Hatsukokoro Hayabusa ZDP189 Migaki Gyuto 210mm

Name: Hatsukokoro Hayabusa ZDP189 Migaki Gyuto 210mm
Brand: Hatsukokoro
SKU: HS-HAB-ZDP189MK-GY210
Price: 389.95 AUD
Availability: OutOfStock

$389.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Hayabusa ZDP-189
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	130 g 4.59 oz
Edge Length	209 mm .8.23 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.3 mm 0.09 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	ZDP-189 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	63 - 66
Surface Finish	Migaki
Handle	Octagonal Teak Black Ferrule
Region	Hyogo
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Another addition to the ever popular Hatsukokoro Hayabusa(隼,Peregrine Falcon) line, featuring the edge retnetion king: Hitachi ZDP-189 powdered steel. With over 3% of carbon content and up HRC 67, the Hayabusa ZDP-189 line is designed for those seeking the ultimate long lasting edge.

Previously this steel was almost found exclusively on Sukenari knives, and they usually comes with a rather big price tag. That situations may just change with the introduction of the Hayabuse ZDP-189 serie, with a fit and finish that is arguably on par with the Sukenari, these hyper steel blades comes in with a price that is close to some SG2 knives. Hayabusa also offers a very thin grind, as a result it is a lightweight laser, with a thin flexible blade.

For those who are fascinated by the knives with cutting edge(pun intended) powder metallurgy and extreme numbers, this undoubtedly will be the easiest way to get your hands on the ZDP-189 steel.

Pros	Cons
Budget friendly Great for professionals Excellent performance	Relatively hard to sharpen Fit and finish can be improved

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Hatsukokoro

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: ZDP-189
ZDP-189 steel is a high-end powdered metallurgy stainless steel renowned for its exceptional hardness and edge retention capabilities. Developed by Hitachi Metals, it contains a high carbon and chromium content, allowing it to achieve hardness levels up to 67 HRC, making it one of the hardest steels used in knife making. This extraordinary hardness means that ZDP-189 can be sharpened to a very fine edge and maintain that sharpness through extensive use, far surpassing many other steel types in terms of edge retention. However, its high hardness also means that it can be more challenging to sharpen and may be more prone to chipping if used improperly. ZDP-189's significant chromium content also provides it with a degree of corrosion resistance, though care should still be taken to maintain the blade. Due to its premium qualities, ZDP-189 is often used in high-end and specialty knives, appealing to enthusiasts and professionals who prioritize cutting performance and longevity.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 63- 66
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Construction: Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.
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Finish: Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.
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Handle Specs
Profile: Octagonal WA
Material:
- Teak
- Black Buffalo Horn
The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.
Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.
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