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Hatsukokoro  |  SKU: HT-HB189-ST180

Hatsukokoro Hayabusa ZDP-189 Santoku 180mm

$6,800.00 $7,987.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

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K&S Price: AU $6,800.00* inc. tax , vs:

* For overseas buyers you pay no GST (10%) and low shipping rate.
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Detailed Specifications
Line Hatsukokoro Hayabusa ZDP-189
Profile Santoku
Bevel Type Double Bevel
Weight 127 g | 4.5 oz
Edge Length 180 mm | 7 3/32″
Heel Height 49 mm | 1 59/64″
Width @ Spine 2.2 mm | 3/32″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel ZDP-189 | Powdered | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 63 - 66
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region Hyogo
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Another addition to the ever popular Hatsukokoro Hayabusa(隼,Peregrine Falcon) line, featuring the edge retnetion king: Hitachi ZDP-189 powdered steel. With over 3% of carbon content and up HRC 67, the Hayabusa ZDP-189 line is designed for those seeking the ultimate long lasting edge.

    Previously this steel was almost found exclusively on Sukenari knives, and they usually comes with a rather big price tag. That situations may just change with the introduction of the Hayabuse ZDP-189 serie, with a fit and finish that is arguably on par with the Sukenari, these hyper steel blades comes in with a price that is close to some SG2 knives. Hayabusa also offers a very thin grind, as a result it is a lightweight laser, with a thin flexible blade.

    For those who are fascinated by the knives with cutting edge(pun intended) powder metallurgy and extreme numbers, this undoubtedly will be the easiest way to get your hands on the ZDP-189 steel.

    Pros Cons
  • Budget friendly
  • Great for professionals
  • Excellent performance
    		•
  • Relatively hard to sharpen
  • Fit and finish can be improved
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Hatsukokoro

    Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • Steel: ZDP-189

      ZDP-189 steel is a high-end powdered metallurgy stainless steel renowned for its exceptional hardness and edge retention capabilities. Developed by Hitachi Metals, it contains a high carbon and chromium content, allowing it to achieve hardness levels up to 67 HRC, making it one of the hardest steels used in knife making. This extraordinary hardness means that ZDP-189 can be sharpened to a very fine edge and maintain that sharpness through extensive use, far surpassing many other steel types in terms of edge retention. However, its high hardness also means that it can be more challenging to sharpen and may be more prone to chipping if used improperly. ZDP-189's significant chromium content also provides it with a degree of corrosion resistance, though care should still be taken to maintain the blade. Due to its premium qualities, ZDP-189 is often used in high-end and specialty knives, appealing to enthusiasts and professionals who prioritize cutting performance and longevity.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 63- 66

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    • Construction: Sanmai - Stainless Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

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    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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