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Home | Japanese Kitchen Knives | Gihei 180mm Gyuto ZDP189 Keyaki Handle

Gihei 180mm Gyuto ZDP189 Keyaki Handle

$458.00
$458.00
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Made from a complex powdered steel alloy, Gihei knives are known for their significant edge retention. Until recently, they were the longest lasting edge in the shop.

Handle is Japanese keyaki / zelkova wood, a beautiful densely grained wood often used for fine woodworking. It has a great grip wet and wears nicely.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Semi-stainless

Reacts very slowly with regular use.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 180mm
Total Length: 324mm
Edge Length: 184mm
Heel Height: 47mm
Spine Thickness: 2.3mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Semi-Stainless Steel
Steel Type: ZDP-189
Steel Hardness (HRC): 65
Reactive: Partially
Handle Type: Japanese (wa)
Handle Material: Keyaki & Horn Ferrule

  • This is a semi-stainless steel knife made from thin, hard steel.
  • Semi-stainless steel knives can vary in corrosion resistance and can develop a light patina if they are neglected regularly.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust can form with repetitive long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



ZDP-189

Carbon (C): 2.9–3.3% | Chromium (Cr): 19.0–20.0% | Molybdenum (Mo): 1.2–1.6% | Vanadium (V): ≤0.1%

ZDP‑189 is an ultra‑high‑carbon PM stainless targeting extreme hardness (~64–67 HRC) and wear resistance. It holds a razor edge for an exceptionally long time but is harder to sharpen and less tough; best for fine slicing on stable edges. Take special note of the amounts of Carbon and Chromium in the alloy, both nearly twice what we find in most steels.



About Gihei

Sanjo, Niigata, Japan

Gihei Hamono is a small, family-run workshop in Sanjo, Niigata, founded in 1928. Now led by Takashi Hosokawa, Gihei blends traditional forging with modern metallurgy. Known for excellent heat treatment, the workshop produces carbon and high-performance stainless knives, including ZDP-189 blades praised for their edge retention.

Each knife is hand-forged and finely finished in small batches, ensuring high performance and consistency. Gihei knives reflect generations of knowledge and a commitment to evolving craft—well-balanced tools trusted by professionals and enthusiasts alike.

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