ZDP-189 Santoku black

Nož je izrađen u kovačnici Yoshida Hamone u Japanu, u obiteljskom poduzeću s vrlo dugom tradicijom ručne izrade različitog oruđa, kuhinjskih noževa i starodavnih japanskih mačeva – katana. Kovačnica Yoshide Hamona ima puno iskustva s kovanjem čelika ZDP-189 na tradicionalan način.

Santoku 16,5 cm je dobar za rezanje ribe, mesa i povrća. Odličan za one koji vole manji svestrani kuhinjski nož.  Nikako njime ne smijemo rezati tvrde namirnice npr. kosti ili smrznutu hranu. Njegova najveća prednost je dugotrajna savršena oštrina. 

Srce noža je čelik ZDP-189 kojeg smo izabrali zato što je kroz razna testiranja pokazao odlične karakteristike i dugotrajnu oštrinu.

Laminirani čelik – sredina je od tvrdog čelika obučena u vanjski sloj mekšeg nehrđajućeg čelika. Takva oštrica ostane dugo vremena oštra. Radi mekšeg vanjskog čelika lakše se brusi i ujedno štiti unutarnji sloj čelika od vanjskih faktora.

Korou-uchi zaključni izgled oštrice koja je u gornjem dijelu neobrađena i ima već razvijenu patinu. Ta patina štiti oštricu i daje joj tradicionalan japanski izgled. Na ručno kovanom nožu smo pustili tragove kovanja koji pridonose vrlo lijepom izgledu i sprječavaju lijepljenje hrane. 

Taj proizvod je vrhunac ručno kovanog kuhinjskog noža – najbolji čelik, svestrani profil, odlična funkcionalnost i prekrasan izgled. Zbog toga je idealan izbor za svakog koji traži najbolje karakteristike i svestranu uporabu. Te će karakteristike doći do potpunog izražaja u profesionalnoj i domaćoj kuhinji.

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The knife is manufactured at the smithery of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. 

The heart of the knife is made of ZDP-189 steel, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. 

ZDP- 189 is Powdered High Speed Tool Steel - The process of producing these steels is different than those used in other types of steels. The process is called Powder Metallurgy, which calls for rich chemical composition. The blades made from these steels are often used to cut hard materials. These characteristic knives made from this type of steel apart from the rest. It is often referred to as the next generation of special steel.

The pure carbon content of ZDP 189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP 189 steel remarkable is that it can be hardened up to HRC 65-67 without any problems of chipping. The manufacturing processes of this steel make it one of the toughest steel available in the market today.

Serious users and professional chefs prefer to use knives made from ZDP 189 steel because of its superior cutting performance and longer edge retention.

The steel is laminated, which entails that the core is made of very strong steel covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time, its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors. 

With its typical functionality, the Santoku design is intended for versatile use best for chefs who prefer medium small size multi-purpose knife a little more veggie oriented.

The Kuro-uchi finishing of the blade, which is untreated at the tip and has an already-developed dark patina, protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process, which gives it a beautiful finish and also prevents food from sticking.

The knife is not suitable for cutting hard stuff such as bones or frozen foods!