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Sukenari  |  SKU: SK-ZDPDM-SU240

Sukenari ZDP-189 Damascus Sujihiki 240mm Burl Handle with Saya

$799.95

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

Detailed Specifications
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 148 g | 5.2 oz
Edge Length 234 mm | 9 7/32″
Heel Height 33 mm | 1 19/64″
Width @ Spine 2.3 mm | 3/32″
Width @ Mid 2.2 mm | 3/32″
Width @ 1cm from Tip 0.9 mm | 1/32″
Steel ZDP-189 | Powdered | Stainless
Hardness (HRC) 63 - 66
Handle Octagonal Birch Burl with Spacer
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.



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

  • Profile: Sujihiki

    Slicer

    The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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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:

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  • Finish:

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  • Handle Specs

    Profile: Octagonal WA

    Material:

    • Birch Burl Stabilized

    The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

    The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

    The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

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