Sukenari was founded in 1933 in Toyama Prefecture by master blacksmith Hanaki Toukichi, who trained under the well-known Masamoto Hamono before starting his own shop, and the business is now run by his descendants across several generations. ZDP189 is one of the most expensive and difficult steels to produce, valued for its wear resistance, toughness, and ability to be hardened to very high levels, and Sukenari has built a reputation as one of the best at working with it.
This 270mm gyuto is hardened to about 65 to 66 HRC, which makes hand sharpening more demanding than with softer steels, but rewards the effort with a supremely sharp edge that holds up through extended prep sessions. The inner core is clad in a softer stainless steel with a classic hairline finish, which keeps the knife easier to maintain than the bare ZDP189 core alone would be. The handle is octagonal rosewood.
What Customers Are Saying: Reviewers who own multiple Sukenari knives across different steels consistently name ZDP189 as a favorite, praising how the grind falls through food and slices cleanly rather than tearing, even though the final edge is set with a slightly lower grit stone than typical for carbon steels. One reviewer specifically wanted a dedicated protein slicer and reports the blade as light, nimble, and impeccably finished, with an out-of-the-box sharpness around 8 out of 10 that came up easily on a fine glass stone and strop.
Care Instructions: ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high-hardness steel performing at its best on quality water stones.
This 270mm gyuto is hardened to about 65 to 66 HRC, which makes hand sharpening more demanding than with softer steels, but rewards the effort with a supremely sharp edge that holds up through extended prep sessions. The inner core is clad in a softer stainless steel with a classic hairline finish, which keeps the knife easier to maintain than the bare ZDP189 core alone would be. The handle is octagonal rosewood.
What Customers Are Saying: Reviewers who own multiple Sukenari knives across different steels consistently name ZDP189 as a favorite, praising how the grind falls through food and slices cleanly rather than tearing, even though the final edge is set with a slightly lower grit stone than typical for carbon steels. One reviewer specifically wanted a dedicated protein slicer and reports the blade as light, nimble, and impeccably finished, with an out-of-the-box sharpness around 8 out of 10 that came up easily on a fine glass stone and strop.
Care Instructions: ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high-hardness steel performing at its best on quality water stones.
- Brand: Sukenari
- Blacksmith: Hanaki
- Location: Toyama, Japan
- Construction: San Mai
- Edge Steel: ZDP189
- HRC: 65-66
- Cladding: Stainless Steel
- Finish: Hairline
- Handle: Rosewood Octagonal
- Ferrule: Buffalo Horn
- Weight: 7.9 oz (224 g)
- Blade Length: 260 mm
- Total Length: 418 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 52 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Sukenari zdp-189 270 hairline Posted By: Mitchell - verified customer
30 people found this review helpful
I own ginsan, blue 1&2, hap40, white, aogami super, AEB and zdp is my fav. Maybe it's because they're all Sukenari. I love his grind. Falls through food. Great prep knife. You can tell when you feel the edge that a lower grit stone is used to sharpen final edge than most carbon, but when you check the food, that zdp has sliced(not split) the cells, like a good sharp knife does. Kick is it keeps sharp for a good long time. I use it more than other knifes in the kitchen, and they need touch up first. The hap40 looks like it's going to give way to patina, so I love the maintenance aspect of this zdp as well. As for Sukenari, it's hard to find a better blade. From shape, taper, and grind to cutting feel and tip feedback, his chef knifes are the business. One thing i would change is; if there was one available (and their was not, I asked) I'd have gotten a 270 with a blonde ferrule. The blonde ferrule on the rosewood gives it a grey/blue appearance that is just astheticly beautiful. I have a 240 like that and I want a 270 to match.
30 people found this review helpful
I own ginsan, blue 1&2, hap40, white, aogami super, AEB and zdp is my fav. Maybe it's because they're all Sukenari. I love his grind. Falls through food. Great prep knife. You can tell when you feel the edge that a lower grit stone is used to sharpen final edge than most carbon, but when you check the food, that zdp has sliced(not split) the cells, like a good sharp knife does. Kick is it keeps sharp for a good long time. I use it more than other knifes in the kitchen, and they need touch up first. The hap40 looks like it's going to give way to patina, so I love the maintenance aspect of this zdp as well. As for Sukenari, it's hard to find a better blade. From shape, taper, and grind to cutting feel and tip feedback, his chef knifes are the business. One thing i would change is; if there was one available (and their was not, I asked) I'd have gotten a 270 with a blonde ferrule. The blonde ferrule on the rosewood gives it a grey/blue appearance that is just astheticly beautiful. I have a 240 like that and I want a 270 to match.
Amazing ZDP-189 270mm Damascus GyutoPosted By: Dan Suh - verified customer
30 people found this review helpful
The blade itself is gorgeous. Razor sharp out of the box (I'd say 8/10 max sharpness) and had me took a while to reshape the edges.
However, the custom handle was a little too long for me and kinda bothers me on my wrist when I use it in rocking motion. Otherwise great product overall.
30 people found this review helpful
The blade itself is gorgeous. Razor sharp out of the box (I'd say 8/10 max sharpness) and had me took a while to reshape the edges.
However, the custom handle was a little too long for me and kinda bothers me on my wrist when I use it in rocking motion. Otherwise great product overall.
OutstandingPosted By: John F. Maesaka - verified customer
32 people found this review helpful
I wanted to try a ZDP blade and have been wanting a protein slicer. It is beautiful- pictures don't do it justice. It is light, nimble, and well-balanced. Fit and finish are impeccable. OOTB sharpness about 8/10. After using it a few times, I thought I'd try sharpening it. I used a Shapton 16K glass stone on an Apex followed by a strop. I was concerned initially because I had read that it was a more difficult steel to sharpen. I had no trouble and it ended up amazingly sharp. Expensive but with reason. Highly recommended without reservation.
32 people found this review helpful
I wanted to try a ZDP blade and have been wanting a protein slicer. It is beautiful- pictures don't do it justice. It is light, nimble, and well-balanced. Fit and finish are impeccable. OOTB sharpness about 8/10. After using it a few times, I thought I'd try sharpening it. I used a Shapton 16K glass stone on an Apex followed by a strop. I was concerned initially because I had read that it was a more difficult steel to sharpen. I had no trouble and it ended up amazingly sharp. Expensive but with reason. Highly recommended without reservation.
