Yoshida Hamono ZDP-189 Kurouchi Santoku

A great-looking santoku that will become your go to knife in the kitchen.

*Please note: the handle is now walnut octagonal with a black pakka ferrule, not oval rosewood*

With a bit more of a veg bias than the gyuto knife the santoku can do most things (no really hard veg or bones!) and you'll find it becomes invaluable.Β 

The knife is made from a core steel of ZDP-189, a very hard steel (66-67 HRC), which means it can achieve and hold an incredibly sharp edge.

Laminated steelΒ - the core is made of very hard steel, dressed in an outer layer of softer stainless steel.Β Such a blade remains sharp for a very long time, and because of the softened external steel it is easier to grind and at the same time protect the center steel from external factors.

Kuro-uchi finished blade, which is in the upper part of the knife, untreated and has already developed a dark patina.Β This protects the blade while giving it a traditional Japanese look.Β On the hand-wrought-iron knife, we have left visible fingerprints for a wonderful appearance, which at the same time prevents the food sticking.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5 Performance

We have had the bunka version in this range in our kitchen for the last year and it performs beautifully. It is incredibly sharp and simply glides through vegetable, it's a joy to use.

4 / 5 Beauty

These are very good looking knives, you can see the journey they have been on through the process in the steel itself. If you are looking for a knife that tells a story then look no further.

4 / 5 Comfort

Overall these knives are very comfortable to use, the lack of a finger notch at the heel could be a downside to some and it is a little weightier than some of our other knives.

5 / 5 Durability

This steel is very durable, avoid the usual bones and don't go anywhere near a dishwasher and you'll be rewarded.

4 / 5 Ease of Care

ZDP 189 can be difficult to sharpen but you shouldn't have to do it very often, a few strokes with a ceramic sharpening rod will keep it in tip top condition between sharpens.

4 / 5 Value for money

These knives represent good value for money, the craftsmanship and style make this knife a great investment.

The technical bits

  • Blade length 180 mm (Measurement of the cutting edge)
  • Total length 317 mm (Blade + Handle)
  • Blade width 2 mm (Measured where blade enters handle)
  • Blade height 48 mm Heel to spine
  • Total weight 137 grams
  • Blade Material cutting edge, laminated in Stainless

    This knife steel has some special care instructions, learn more.

  • Hardness 66:67 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both
  • Type Santoku

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

A textured shiny black box, lined with black card and the knife name in Japanese along the top. The blade is encased in a plastic sheath for protection.

What is a Santoku knife?

Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.

You can read more about Santoku knives if we've got you interested in them. Β  Β  Β  Β  Β  Β  Β 

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.

Yoshida Hamono ZDP-189 Kurouchi Santoku £185.00