Sukenari | SKU: SUKE_ZDDA_KGY240_Burl

Sukenari ZDP-189 Damascus Kiritsuke (K-tip) Gyuto 240mm Birch Burl Handle

$739.99 $869.95

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Sukenari ZDP-189 Mirror Damascus
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	242 g \| 8.5 oz
Edge Length	233 mm \| 9 11/64″
Heel Height	51 mm \| 2 1/64″
Width @ Heel	2.8 mm \| 7/64″
Width @ Mid	2.3 mm \| 3/32″
Width @ 1cm from Tip	1.1 mm \| 3/64″
Steel	ZDP-189 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	63 - 66
Surface Finish	Mirror Polish
Handle	Octagonal Birch Burl with Spacer
Region	Toyama
Best for	Collectors Enthusiasts

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

The Sukenari ZDP-189 Mirror Damascus line is truly a beauty by the look and a beast by the performance. It have been produced by Sukenari for a long time, and I believe this is the line that really helped the brand to set their foundation industry and built the reputaion for their name in the market. Combining the great artistry of a mirror polished damascus and the extreme performance of ZDP-189 powder metallurgy steel, there is a reason that this line bacame, and still is, the go-to choice for many when picking a high end knife.

The ZDP-189 core steel is something we can't avoid talking on this line, when it was first introduced to the market, was a big step for the entire industry, as there is not a steel can beat it in the sheer performance as a kitchen steel knife, even to this date. Made by Hitachi Metal, the steel has a jaw-dropping 3% of carbon and 20% of chromium, this cast iron level of carbon and 23% of total alloy content can only form uniform steel with the industry leading powder metallurgy technology. As a result, this premium steel get many amazing qualities: High hardness up to 67 HRC, high edge retention and wear resistance comes from hardness and alloy carbides, and a complete stainlesness.

As the brand who probably have most extensive experience dealing with ZDP-189, Sukenari designed the edge according to the steel's property. A very thin edge is put onto the knife, evident by the wider than usual secondary bevel. Behind it, is a slightly thicker primary bevel and spine, giving the knife more material behind the edge to provide stregth for a very hard core.

The mirror damascus has a low density pattern, but I believe this is better as it leaves more spaces for the mirror polish to shine. The details are finished to a level on par with the finish on the bevel as the entire spine and choil of these knives are polished, leading to a quite smooth feel on fingers.

As a line that established it place in the high end kitchen market for a long time, these ZDP-189 Mirror Damascus are having a hard time to find a challenger. The ultimate performance combines with a great artistic look is something very difficult to beat considering the pricing of this line. The delicate mirror polish that can be scratched and the core steel that is very hard to sharpen can the only two weakness of this line of knives, other than that, this line is a true allrounder in the landscape of high end Japanese knives.

Pros	Cons
Great artistic Excellent performance Thin behind the edge	Mirror polish can be hard to maintain Relatively hard to sharpen

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.

Sukenari

Sukenari: The Toyama Forge That Tames Steel No One Else Can

Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

Eversince the founding of the company in Showa 8th (1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

ZDP-189, YXR7 and HAP-40, these are the steels with extreme performance that was never considered by the industry to be suitable for knife making, yet Sukenari was daring enough to experiment with them, which lead to the adoptation by the industry. Without this company, we are likely unable to get our hands on some of the extreme performer knives today. It is great to see a Japanese company with rich history can breake the stereotype of lacking in innovation, and show us there are still potential for improvement. Just like the current company owner, 3rd-generation Hanaki - Mr. Nobuo Hanaki said: "we are willing to work hard to improve our skill and technique, so we can be relied upon by those who cook."

“The knife behind the knife — and the steel no one else dares.”

Est. 1933 | 昭和8年

Known for Forging the "unforgable" powdered steels

Website sukenari.jp Instagram @sukenari_official Read more about Sukenari

Profile

K-tip Gyuto

Chefs Knife

The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

Compare with

ZDP-189

—

20.0% 15.0% 10.0% 5.0% 0

3.0%

20.0%

0.1%

1.4%

0.6%

0.5%

0.4%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Mn — Manganese Si — Silicon

Hardness 63–66 HRC

555759616365+

Steel

ZDP-189

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness63–66 HRC

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.

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.

Finish

Mirror Polish

Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

Handle

Octagonal Birch Burl with Spacer

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.

Frequently asked questions

Is a K-tip Gyuto the same as a traditional Kiritsuke?

Not quite - and it is the single most common point of confusion when people shop for a kiritsuke. The two knives share the same striking angled, reverse-tanto tip, but underneath that tip they are very different tools.

A K-tip gyuto is a double-bevel knife: it is ground on both sides like any Western-style chef's knife, so it is ambidextrous, forgiving to use, and sharpened exactly the way you would sharpen a normal gyuto. You get the dramatic kiritsuke look with the everyday usability of an all-purpose chef's knife.

A traditional kiritsuke - including the kiritsuke-yanagiba (slicer) and kiritsuke-gyuto shapes - is a single-bevel knife, ground on one side only. It is historically a master chef's knife: it takes real practice to use well, is set up for right-handed users by default, and needs single-bevel sharpening technique to maintain.

So if you want the kiritsuke silhouette with no learning curve, choose a K-tip gyuto. If you specifically want the traditional single-bevel discipline - and the precision it allows on fish and vegetables - choose a true kiritsuke. At Knives and Stones we stock both, and each product page tells you which construction you are looking at.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

	210 mm	240 mm	270 mm
Weight	171 g	193 g	241 g
Total Length	350 mm	380 mm	415 mm
Tip to Heel Length	198 mm	238 mm	260 mm
Blade Height at Heel	47.8 mm	49.8 mm	52.2 mm
Width of spine Above Heel	2.7 mm	2.8 mm	2.8 mm
Width of Spine at Middle of Clade	2.3 mm	2.3 mm	2.4 mm
Whidth of Spine ar about 1cm from the Tip	0.9 mm	0.9 mm	1.0 mm

Sukenari ZDP-189 Damascus Kiritsuke (K-tip) Gyuto 240mm Birch Burl Handle

Availability

Detailed Specifications

Sukenari

K-tip Gyuto

ZDP-189 Element Composition

ZDP-189

Sanmai - Stainless Damascus Clad

Mirror Polish

Octagonal Birch Burl with Spacer

Frequently asked questions

You May Also Like

Sukenari ZDP-189 Damascus Kiritsuke (K-tip) Gyuto 240mm Birch Burl Handle

Visit Us In Person

St Peters

Crows Nest

Canberra

Footer links