Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. PM / Powder Steel Powder Metallurgy (PM)
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife.
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. PM / Powder Steel Powder Metallurgy (PM)
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife.
ZDP-247
Hardness
Rockwell C Hardness(HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
63 to 64
HRC
555759616365+
We list Sukenari ZDP-247 Damascus and Hairline knives. Both lines include gyuto, K-tip gyuto, santoku and sujihiki knives with ebony handles.
ZDP-247 Buying Guide
Should you buy ZDP-247?
Where it doesn't
- Keep it dry.
Knives in ZDP-247
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Sukenari
Sukenari ZDP-247 Damascus Sujihiki 240mm, Ebony Handle
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Sukenari ZDP-247 Damascus K-tip Gyuto 240mm, Ebony Handle
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Sukenari ZDP-247 Damascus K-tip Gyuto 210mm, Ebony Handle
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Sukenari ZDP-247 Damascus Gyuto 210mm, Ebony Handle
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Sukenari ZDP-247 Damascus Santoku 180mm, Ebony Handle
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Sukenari ZDP-247 Hairline Sujihiki 240mm, Ebony Handle
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Sukenari ZDP-247 Hairline Gyuto 240mm, Ebony Handle
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Sukenari ZDP-247 Hairline K-tip Gyuto 240mm, Ebony Handle
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Sukenari
Sukenari ZDP-247 Hairline K-tip Gyuto 210mm, Ebony Handle
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Sukenari
Sukenari ZDP-247 Hairline Gyuto 210mm, Ebony Handle
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