Custom Limited Edition, Sukenari ZDP-189 Clad Wa Sujihiki 270mm (10.6 Inch, SCL-383)

This is the Custom Limited Edition and result for making one of a kinds, Custom Limited Edition Sukenari ZDP-189 Clad Wa Sujihiki  Knife.

 Hitachi ZDP-189 is a premium Powdered Metallurgy (P.M.) tool steel (Carbon 3%, Chromium 20%) that is very attractive to knife enthusiasts, but is seldom seen in the kitchen knife market.

 The ZDP-189 Wa Sujihiki knife is made using difficult and time-consuming forging processes and hand sharpening processes. Passionate Forge-Smith Sukenari has devoted many years to testing and refining this ZDP-189 knife production techniques, and these incredible knife stand as a testament to their hard work and their hammer forging expertise.

 The blade core of ZDP-189 steel (HRc. 65!), which is sandwiched between two layers of soft stainless steel.

 This Custom Limited Edition Sukenari ZDP-189 Clad Wa Sujihiki knife is fitted with a Innovative Octagonal Olivewood Handle with  White-Acrylic Spacers and a Turquoise Composite Stone Ferrule & Butt. A matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin is also included with the knife. 

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Specification

Knife Model: Custom Limited Edition, Sukenari ZDP-189 Clad Wa Sujihiki 270mm

Blade Material: ZDP-189 Clad

Rockwell Hardness (HRc): 65

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Olivewood Handle with  White-Acrylic Spacers and a Turquoise Composite Stone Ferrule & Butt

Saya Included: Yes.

Wa Sujihiki 270mm (10.6″) Cutting edge length: 260mm Total Length: 420mm Blade Thickness: 2.6mm Blade Width: 35mm Handle Length: 143mm Total Weight: 164g

 

 

 

About Left Handed Version

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

Instructions & Maintenance

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.