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Sukenari ZDP189 Gyuto Chef Knife 240mm

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$399.99
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In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value). That is the District Cutlery difference.

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.

Blade: Damascus Clad ZDP189 high carbon stainless steel.

The handle is octagonal magnolia with a buffalo horn ferrule.

The family behind the Sukenari Hamono has been making knives for sale since 1933 in Toyama Japan.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High carbon steel chef knives can rust if not kept dry.

Best Practices:

Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.