ZDP189 Black Culture Knife

This is Yoshida Hamono's ZDP189 Bunka knife, which has a blade core made of ZDP189, which boasts the highest hardness of any stainless steel.
Bunka knives are characterized by their rugged shape, with a double-edged blade and the tip of the blade cut off at an angle.

People often ask about the difference between a Bunka knife and a Santoku knife, but both are double-edged knives commonly used for household use. Bunka knives have a square tip, while Santoku knives have a rounded tip. In the Kyushu region, these are traditional shapes that are often seen in Hakata knives and knives used on remote islands.

The blade is slightly heavy, and its weight and sharpness allow it to cut with almost no resistance, making it less likely to crush the cells of meat, fish, vegetables, etc., and it is popular for bringing out the flavor of the ingredients while preserving their freshness. The handle (grip) is made of high-quality, durable rosewood, and has an easy-to-hold shinogi handle. (Note: For right-handed use)

As a local blacksmith in Kyushu, each sword is carefully crafted using the skills of our skilled artisans and many years of experience.

[Total length: 320mm/weight: 150g]
Blade length: 190mm Material: ZDP composite steel, three-layer black finish Handle length: 125mm Material: Rosewood Handle with sharpening edge

[About ZDP189]
Since ancient times, knives have been considered auspicious objects that ward off misfortune and open the way to happiness, making them ideal gifts. These special and rare knives are made from stainless steel, boasting some of the world's highest levels of hardness, so we would like to share with you some precautions for use. By paying attention to these points, you will be able to fully enjoy the wonderful properties of this knife, such as rust resistance and long-lasting sharpness.

Regarding sharpening (individual differences may apply)
The greatest feature of Yoshida Hamono's ZDP189 is its "cryo-treatment," which goes beyond sub-zero treatment to give it a hardness of around 67, one of the hardest among stainless steels, making it extremely difficult to sharpen. It's a knife that will make any sharpener cry. We recommend that you leave sharpening to a professional.
If you are unable to sharpen the knife at home, we will provide sharpening services. If you send it to us with postage paid, we will repair it and return it to you with postage paid.

The blade is cut to the standard clam blade length, as cutting too thin can cause chipping. Because it is very hard, please refrain from cutting hard foods such as bones, frozen foods, or pumpkins, as this can easily cause chipping. It is popular for its ability to cut soft foods like sashimi, meat, and vegetables without crushing the fibers, bringing out the full flavor of the ingredients for a delicious meal.

When you receive the knife, please be sure to wash it thoroughly with dishwashing detergent before using it for the first time.
Stainless steel knives are rust-resistant, but they are not completely rust-proof.
Rust on knives occurs when the salt, moisture, and acid contained in the food you cut come into contact with air and oxidize.
To prevent rust, it is important to remove these substances diligently. After cooking, we recommend washing the knife and cutting board at least before eating the food.
Please note that the black surface of the "black finish" finish may rust if dirt or moisture is left unattended.

Regular care method 1. Press the knife against the cutting board and rub it with a sponge.
2. After rinsing off the dirt and liquid cleanser, wipe off the water thoroughly with a dry cloth.
3. Let it dry naturally and remove all moisture.
*Pouring boiling water has a sterilizing effect and also makes the water evaporate faster.

<If it rusts>
It will be easier to remove if you rub it with the hard side of a sponge soaked in liquid cleanser, or with a commercially available rust removal product.
Please refrain from using dishwashers or dryers as this may cause deterioration of the product.
This is a very hard steel, so it is best used on cutting boards made of softer wood such as ginkgo.
Please refrain from cutting on hard surfaces such as cutting boards or stones as this may cause the blade to chip.

≪Prohibited matters≫
Do not use for any dangerous purposes other than cooking.
The blade is sharp, so do not touch it.
Keep out of reach of children.
We are not responsible for any injuries caused by the blade. Please use with care to avoid cutting your hand or dropping the knife.