ZDP-189 is a powdered stainless steel produced by Hitachi that achieves 65+ HRC through a grain structure only powder metallurgy can produce. The edge retention is exceptional - significantly above what any conventional steel achieves at comparable hardness. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture applies his fourth-generation forge-welded technique to this demanding steel, producing a blade that combines the premium performance of ZDP-189 with the distinctive Matsubara character.
The ZDP-189 Damascus Bunka brings the highest-hardness steel in the Matsubara catalog to the versatile hakata/bunka format. At 65+ HRC, the edge retention is exceptional. The stainless Damascus cladding makes this knife a truly beautiful investment.
Care Instructions: ZDP-189 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials - at 65+ HRC, the edge is extremely hard and chips more easily than softer steels if misused. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly to maintain the edge between sharpenings.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: ZDP-189 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 65+
Finish: Damascus
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Weight: 4.8 oz (136 g)
Blade Length: 187 mm
Total Length: 328 mm
Spine Thickness at Heel: 2 mm
The ZDP-189 Damascus Bunka brings the highest-hardness steel in the Matsubara catalog to the versatile hakata/bunka format. At 65+ HRC, the edge retention is exceptional. The stainless Damascus cladding makes this knife a truly beautiful investment.
Care Instructions: ZDP-189 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials - at 65+ HRC, the edge is extremely hard and chips more easily than softer steels if misused. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly to maintain the edge between sharpenings.
Each knife is made by hand so measurements may vary.
