• ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)
  • ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)
  • ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)
  • ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)
  • ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)
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KIREAJI

ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)

ZDP189 Gyuto (Kiritsuke) 270mm -Mirror Polished(both sides)

$750.00 CAD
$0.00 CAD $750.00 CAD
Sale Sold out

Honbazuke

Shipping is free to the United States and Canada.

<Type>
Gyuto (Kiritsuke)
 -Double-edged blade
 -Mirror Polished: both sides

<Material>
 - Blade : ZDP189
*This knife is made from a three-layer steel of ZDP189 and SUS420J2. Despite being three-layer steel, it has been thoroughly hardened, boasting a hardness comparable to honyaki knives. The core ZDP189 reaches HRC67, while the SUS layer is 62±1, making it extremely hard and difficult to sharpen. As a result, this knife is challenging for beginners to handle.

- Handle：White resin
*Silver-wrapped handle
(It appears pure white in the image, but it is actually a slightly creamy color)

<Size & Weight>
 -Handle to tip length: 273㎜
 -Blade height: 48㎜
 -Thickness: 2.8㎜
 -Weight: 281g

<Brand name>
 Shiroyama (made in Sakai, Osaka)

Shipping & Returns

Shipping is free to the United States and Canada.
After receiving an order from the customer, the craftsmen in Sakai City attach a handle to the Japanese knife and, if requested, perform Honbazuke as well. Therefore, it takes approximately 2 to 4 weeks to deliver the product.
Please refer to our return policy.

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What Makes This Knife Truly Special

Sharpening_a_knife

Sakai Craftsmanship: Ultimate Hardness and Elegance

Crafted from ultra-hard ZDP-189 steel, this knife stuns even Sakai’s top sharpeners.
Hand-sharpened by Kohei Yamatsuka, son of master craftsman Tadayoshi Yamatsuka, it delivers unmatched sharpness and character.
Ideal for professionals who demand the best.

KIREAJI's Three Promises to You

  • 1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • after service

    3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is Made to Order.
That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

Made to Order Japanese Knives

Global Delivery from Sakai

Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

Global Delivery from Sakai

  • Precautions

    1. If you wish to Honbazuke, please select "Yes" when ordering. (Free of charge)
    2. Each piece is handmade and therefore unique. Please consider the weight and length as approximate guidelines.
    3. As buffalo horn is a natural material, variations in color occur, and the product may not exactly match the photo.
    4. We pay close attention to our inventory, but in the rare case that an item is out of stock, we will notify you via email.

Features of ZDP189

  • Japanese knife made from ZDP189

    World-Class Hardness

    ZDP189 is a high-hardness stainless steel developed by Hitachi Metals. Due to its extreme hardness, it maintains sharpness for extended periods.

  • Japanese knife made from ZDP189

    Excellent Wear Resistance

    Thanks to its high hardness, ZDP189 exhibits superior wear resistance compared to conventional stainless steels, reducing the need for frequent sharpening.

  • Sharpening_a_knife26

    Challenging to Handle

    ZDP189 is extremely hard, making it difficult to sharpen and unsuitable for beginners. Skilled technique is required for effective use.

Recommended Users for ZDP189

  1. Experienced Professional Chefs
    Ideal for busy professional kitchens where edge retention is crucial, as the blade maintains its sharpness even after extended use. The sustained precision cutting is a significant advantage in demanding culinary environments.
  2. Knife Enthusiasts with Advanced Sharpening Skills
    Due to the difficulty in sharpening ZDP189, it is best suited for users with advanced sharpening techniques. For enthusiasts pursuing the ultimate in cutting performance, this material represents an ideal choice.
  3. Experts Seeking Minimal Maintenance
    The superior wear resistance means less frequent resharpening is required, maintaining a keen edge over extended periods. This makes it perfect for users who prioritize long-term performance.
The Japanese Chef’s Way
Before using a knife

Before Using a Knife

Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.

Before Using a Knife

Daily Care of Japanese Knives

We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.

Daily Care of Japanese Knives

After-Sales Service

At KIREAJI, we offer reliable after-sales service through the Shiroyama Knife Workshop to ensure you can cherish your knives for years to come. For repair or maintenance inquiries, please apply from the link below.

After-Sales Service

If you have any questions, please feel free to contact us.　　(Estimated reply time: within 10 hours)

The Origin of Craftsmanship

  • The moment of truth comes when we heat-treat the blade in charcoal fire and plunge it into water. This instant demands a craftsman's absolute concentration.

  • There's a special tension in the workshop when we reach this critical stage. Every second counts, every movement must be precise. After countless hours of preparation, everything comes down to this one moment—the quenching of the blade. The charcoal's glow reflects in our eyes as we watch, waiting for that perfect temperature, a knowledge passed down through generations that lives in our bones more than our minds.

  • The steel tells us when it's ready. Its color shifts through shades of red until it reaches that precise moment—a secret shared between the metal and the craftsman. Then comes the plunge into water, a decision that can't be undone. The sound of the blade meeting water echoes through the workshop like a prayer. These few seconds determine the knife's future: its hardness, its flexibility, its very soul.

  • I've done this thousands of times over decades, yet my heart still races every single time. One slight mistake in timing or temperature, and hours of work could be lost. But when it's done right—when you hear that distinct sound and feel that particular vibration—you know you've just witnessed something special. This is where science meets soul, where tradition meets transformation.

  • This intense moment of creation, this dance between fire and water, has remained unchanged for centuries. It's a reminder that in our craft, some things can't be rushed or automated. They require presence, patience, and the accumulated wisdom of generations. This is where true quality is born.