![Sukenari ZDP189 Damascus Gyuto Knife](http://protooling.com.au/cdn/shop/files/ZDP189Damascus_007_200x200_crop_center.jpg?v=1726464684)
![Sukenari ZDP189 Damascus Gyuto Knife](http://protooling.com.au/cdn/shop/files/ZDP189Damascus_008_200x200_crop_center.jpg?v=1726464684)
![Sukenari ZDP189 Damascus Gyuto Knife](http://protooling.com.au/cdn/shop/files/ZDP189Damascus_009_200x200_crop_center.jpg?v=1726464684)
![Sukenari ZDP189 Damascus Gyuto Knife](http://protooling.com.au/cdn/shop/files/ZDP189Damascus_010_200x200_crop_center.jpg?v=1726464684)
![Sukenari ZDP189 Damascus Gyuto Knife](http://protooling.com.au/cdn/shop/files/ZDP189Damascus_011_200x200_crop_center.jpg?v=1726464684)
![Sukenari ZDP189 Damascus Gyuto Knife](http://protooling.com.au/cdn/shop/files/ZDP189Damascus_012_200x200_crop_center.jpg?v=1726464684)
A rare knife from esteemed blacksmith Sukenari, with the supreme performance of ZDP189 stainless steel. Grind and heat treatment are both excellent, easy to maintain with very high edge retention.
- Sukenari ZDP Damascus Japanese Knife
- Toyama prefecture, Japan
- 240mm Gyuto Knife
- ZDP189 Stainless Steel Core
- Soft Damascus Cladding
- Mirror Finish
- Japanese (WA) Handle:
- Oak Wood
- Buffalo Ferrule
- Handcrafted in Japan
- Edge Length: 229mm | Overall Length: 389mm | Blade Height: 50mm | Weight: 199g
- Blade Thickness: (A) 2.8 (B) 2.3 (C) 0.8
*As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
![Japanese Kitchen Knives & Whetstones Australia](https://cdn.shopify.com/s/files/1/2098/3449/files/Made_In_Japan_Logo__ProTooling_Australia_Woodworking_and_Knives_compact.jpg?v=1531524110)
Japanese Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
Customer Reviews
Based on 1 review
Write a review