ZDP-189 Nakiri Black 170mm (6.7") - BLADE

The ZDP-189 Nakiri Black 170mm (6.7") is a high-performance vegetable knife developed in collaboration with Yoshida Hamono, blending traditional craftsmanship with advanced powder steel technology. Made from ultra-hard ZDP-189 powder steel, this blade offers exceptional edge retention and cutting power, while remaining surprisingly easy to maintain for a knife of its class. A true workhorse with the refinement of a collector’s piece.

Sold without a handle—so you can create a custom look and feel. Browse our handle selection and add our Handle Fitting Service at checkout if you’d like us to install it for you.

BLADE SHAPE:
The nakiri is a traditional Japanese vegetable knife with a flat edge and square tip—perfect for clean, straight cuts without needing to push or pull. Its deep blade and thin tip make it ideal for both fast chopping and precise work. Designed for vegetables, but versatile enough for everyday prep.

*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the leather saya does not fit properly.

STEEL:
ZDP-189 is a high-carbon stainless powder steel with approximately 3% carbon and 20% chromium, offering exceptional edge retention and corrosion resistance. With a Rockwell hardness of 65–67 HRC, this steel allows for an extremely sharp, long-lasting edge. The steel also contains tungsten, molybdenum, and vanadium to enhance wear resistance and structural integrity.

ZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %

LAMINATION:
The steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as warikomi clad. The softer external layer protects the core steel from external factors.

GEOMETRY:
This double-bevel nakiri has a V-edge grind and a low-profile blade shape, ideal for slicing, dicing, and chopping vegetables, fish, and meat. The geometry supports precise cuts with minimal resistance, making it versatile for both professional chefs and home cooks. 

BLADE FINISH:
The kuro-uchi finish—the dark, unpolished area on the top of the blade—develops a natural patina that protects the steel and gives the knife a traditional Japanese appearance. 

Subtle round hammer marks from the hand-forging process remain visible, adding a beautiful rustic texture that also helps reduce food sticking to the blade. The kanji 登録 九佐吉作 ("registered work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan") is chiseled onto the blade, certifying its authenticity.

BLACKSMITH:
Hand-forged at Yoshida Hamono in southern Japan—a family-run smithy with a long tradition of crafting katanas and fine tools. Renowned for their expertise with ZDP-189 steel, Yoshida Hamono creates each blade using time-honored techniques, lending a rustic, robust finish to every knife. See the photo story from our visit to their smithy.

The knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The final finish has a touch of rusticity and robustness that comes with the purely handmade blade. Therefore, each piece is completely unique.