About the Maker - Yoshida Hamono

Yoshida Hamono specializes in producing knives with ZDP189, stainless steel with the highest level of hardness, brought about by Cryo-Treatment which is superior to Subzero-Treatment.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - ZDP189

Developed by Hitachi Metals in Japan, ZDP189 contains extremely high carbon - 3% and chromium - 20% content, making it extremely hard with superior edge retention. It is capable of being head treated to up to 68 HRC. With its extreme hardness, ZDP189 is known for difficult to sharpen and forge, resulting a lower popularity among knife makers despite outstanding performance.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Yoshida Hamono ZDP189 Kurouchi Gyuto 270mm

Maker

Knife Type

Steel

Finish

Shipping

Returns

Yoshida Hamono ZDP189 Chefs Gyuto Knife Kurouchi 270mm Rosewood Handle

Related Knives

Yoshida Hamono ZDP189 Kurouchi Gyuto 210mm

Yoshihiro Kurouchi Gyuto 270mm

Yoshida Hamono ZDP189 Damascus Gyuto 270mm

Yoshida Hamono ZDP189 Kurouchi Tsuchime Gyuto 210mm

Yoshida Hamono ZDP189 Kurouchi Petty 175mm

Sukenari Hamono ZDP189 Gyuto 270mm

Yoshida Hamono ZDP189 Migaki Gyuto 210mm

Yoshida Hamono ZDP189 Kurouchi Tsuchime Petty 135mm

Masamoto Sohonten Yanagiba 300mm

Tojiro DP VG10 Nakiri 165mm

JIKKO Petty 135mm

Zanmai Aogami Super Gyuto 210mm

Zanmai Aogami Super Gyuto 240mm

Hideo Kitaoka Shirogami #2 Damascus Deba 180mm

Masahiro Molybdenum Gyuto 210mm

Tadafusa Petty 125mm

Tadafusa Pankiri 230mm

Tojiro DP VG10 Honesuki 150mm