Prahran, VIC store now open from Friday to Tuesday, 10am till 6pm.

1 9
Sukenari  |  SKU: SK-ZDPDM-SU240

Sukenari ZDP-189 Damascus Sujihiki 240mm Burl Handle with Saya

$18,517.00

Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only
Detailed Specifications
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 148 g | 5.2 oz
Edge Length 234 mm | 9 7/32″
Heel Height 33 mm | 1 19/64″
Width @ Heel 2.3 mm | 3/32″
Width @ Mid 2.2 mm | 3/32″
Width @ 1cm from Tip 0.9 mm | 1/32″
Steel ZDP-189 | Powdered | Stainless
Hardness (HRC) 63 - 66
Handle Octagonal Birch Burl with Spacer
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


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.
Profile: Sujihiki
Profile

Sujihiki

Slicer

The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.
Composition

ZDP-189 Element Composition

Compare with
    ZDP-189
    —
    20.0% 15.0% 10.0% 5.0% 0
    C Carbon 3.0%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    3.0%
    Cr Chromium 20.0%
    Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.
    Cr
    20.0%
    V Vanadium 0.1%
    Forms extremely hard carbides for superior edge retention. Also refines grain structure, improving toughness.
    V
    0.1%
    Mo Molybdenum 1.4%
    Improves hardenability and toughness. Boosts corrosion resistance and helps the steel hold hardness under heat.
    Mo
    1.4%
    W Tungsten 0.6%
    Forms hard carbides for wear resistance and edge retention. Gives the steel hardness even at elevated temperatures.
    W
    0.6%
    Mn Manganese 0.5%
    Aids hardenability and strength. Acts as a deoxidiser during smelting. Excess can reduce toughness.
    Mn
    0.5%
    Si Silicon 0.4%
    Strengthens the steel matrix and acts as a deoxidiser. Improves hardness and resistance to oxidation.
    Si
    0.4%
    C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Mn — Manganese Si — Silicon
    Hardness 63–66 HRC
    555759616365+
    Steel
    ZDP-189
    Category
    Stainless
    Process
    Powder Metallurgy (PM)
    Manufacturer
    Hitachi Special Steel, Japan 🇯🇵
    Hardness
    63–66 HRC
    Steel

    ZDP-189

    • Manufacturer
      • Hitachi Special Steel, Japan
    • Nature Stainless
    • Hardness63–66 HRC
    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.
    Handle
    Handle

    Octagonal Birch Burl with Spacer

    • Profile Octagonal WA
    • Material
      • Birch Burl Stabilized

    The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

    The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

    The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

    1 / 3

    Frequently asked questions

    ZDP-189 steel pros and cons for kitchen knives

    ZDP-189 is a high-carbon, high-chromium powder metallurgy steel that achieves 63–66 HRC hardness for extreme edge retention, though this same hardness makes the edge more brittle and difficult to sharpen than softer steels.

    In the K&S catalog, this steel is used by makers like Hatsukokoro and Sukenari across Gyuto, Petty, and Sujihiki profiles, with prices ranging from mid-range to premium. A concrete example is the Hatsukokoro Hayabusa ZDP189 Migaki Gyuto 240mm, listed at a mid-range price. You should choose this steel if you prioritize holding a razor edge through heavy use and have the skill to maintain a 63+ HRC edge without chipping; if you need a knife that is forgiving of lateral stress or easy to sharpen in the field, the high carbon content and extreme hardness present a trade-off you may want to avoid.

    Reviewed by James Zhang · Last updated 7 July 2026

    You May Also Like

    Our Locations

    Visit Us In Person

    Experience our knives hands-on at any of our four showrooms across Australia.

    St Peters, Sydney

    St Peters

    HQ
    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 email us
    Mon–Fri 10am–5pm Closed weekends

    Enter via Bishop St. Limited parking — please find nearby street parking.

    Get directions
    Crows Nest, Sydney

    Crows Nest

    Open Weekends
    107 West St
    Crows Nest, NSW 2065
    (02) 8234 8848
    Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu

    Right next to Ryo's Noodle.

    Get directions
    Braddon, Canberra

    Canberra

    Kakumei
    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
    Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
    Get directions
    Prahran, Melbourne

    Prahran

    New
    Shop 1, 180 Commercial Rd
    Prahran, VIC 3181
    (03) 8199 9948
    Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu

    Soft opening from Monday 27 July. Just opposite the Prahran Market!

    Get directions
    Back to top