Custom Limited Edition, Sukenari ZDP-189 Clad Kiritsuke Slicer 240mm (9.4 inch, SCL-318)
This is the Custom Limited Edition and result for making one of a kinds,Ā Custom Limited Edition SukenariĀ ZDP-189 CladĀ Kiritsuke Slicer Knife.
Ā Hitachi ZDP-189Ā is a premium Powdered Metallurgy (P.M.) tool steel (Carbon 3%, Chromium 20%)Ā that is very attractive to knife enthusiasts, but is seldom seen in the kitchen knife market.
Ā The ZDP-189 Kiritsuke Slicer knife is made using difficult and time-consuming forging processes and hand sharpening processes.Ā Passionate Forge-Smith Sukenari has devoted many years to testing and refining thisĀ ZDP-189Ā knife production techniques, and these incredible knife stand as a testament to their hard work and their hammer forging expertise.
Ā The blade core ofĀ ZDP-189Ā steel (HRc. 65!), which is sandwiched between two layers of soft stainless steel.
Ā This Custom Limited Edition SukenariĀ ZDP-189 CladĀ Kiritsuke Slicer knife is fitted withĀ a Innovative Octagonal Olivewood Handle withĀ White Spacers and a TurquoiseĀ Composite Stone Ferrule & Butt. A matching Magnolia woodĀ SayaĀ (Sheath) with a black pakkawoodĀ SayaĀ pin is also included with the knife.
The long, narrow, graceful blade of the Kiritsuke-Slicer is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Specification
Knife Model: Custom Limited Edition, SukenariĀ ZDP-189 CladĀ Kiritsuke Slicer 240mm
Blade Material:Ā ZDP-189 Clad
Rockwell Hardness (HRc): 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Olivewood Handle withĀ White Spacers and aĀ Turquoise Composite Stone Ferrule & Butt
Saya Included: Yes.
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Kiritsuke Slicer 240mm (9.4″)
Cutting edge length: 230mm Total Length: 384mm Blade Thickness: 2.6mm Blade Width: 42mm Handle Length: 145mm Total Weight: 194g |
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About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. Ā
For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems.Ā
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge ofĀ your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
