Hatsukokoro "Hayabusa" ZDP-189 Gyuto

Hatsukokoro "Hayabusa" ZDP-189 GyutoThis "Hayabusa" (Falcon) ZDP 189 series from Hatsukokoro is hand forged using ZDP 189 steel, with an exceptional hardness of 67 HRC. A minimalist, lightweight ultimate tool for chefs who are looking for superior hardness and edge retention. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand: Hatsukokoro Knife Type: Gyuto Blade Construction: San Mai Grind: Double edged Blade (50 50 Grind) Hagane (Core Steel): ZDP189 Jigane (Cladding): Stainless

This "Hayabusa" (Falcon) ZDP-189 series from Hatsukokoro is hand-forged using ZDP-189 steel, with an exceptional hardness of 67 HRC. A minimalist, lightweight ultimate tool for chefs who are looking for superior hardness and edge retention.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Hatsukokoro
  
• Knife Type: Gyuto
  
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): ZDP189
  • Jigane (Cladding): Stainless Steel
    
  • Hardness: 67HRC
    
  • Hand-forged, hand-ground, hand-sharpened
• Blade Length (heel-to-tip): 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 46mm / 51mm 
• Spine Thickness
  • Above heel: 1.9mm / 2.2mm 
  • Middle: 1.9mm / 2.5mm 
    
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Bubinga
  • Length: 133mm / 134mm 
• Overall Length: 355 mm / 381mm 
• Weight: 146g (5.15 oz) / 178g (6.28oz)
• Stamped Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心); ZDP 189

Care:

ZDP-189 is a super steel from Hitachi, with extremely high carbon and chromium content. The steel can achieve superbly high hardness, enabling some artisans to harden the knife to up to 67HRC. ZDP-189 knives are pricier compared with knives of same style and finish but with a lesser steel. These knives could retain sharpness much longer, but require more experience when it comes to sharpening. Burrfection Store does not recommend sharpening beginners to buy this knife as their first knife.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.