„Suncraft“ Kouhei-Shinmatsu ZDP-189 „Nakiri“ sidabrinis virtuvinis peilis, 170 mm

Suncraft Kouhei-Shinmatsu ZDP-189 Nakiri Japanese Kitchen Knife

Suncraft is a cutlery manufacturer with a long tradition of crafting Japanese kitchen knives. The Kouhei-Shinmatsu ZDP-189 Nakiri model is the result of ten years of accumulated experience and craftsmanship passed down from generation to generation.

The blade is forged from ZDP-189 powder steel with a Rockwell hardness of 65–67 HRC. It is one of the hardest blades in the Suncraft lineup, ensuring exceptionally long-lasting sharpness.

Blade Shape – Nakiri

A nakiri is a traditional Japanese knife with a square shape, a thin profile, and a flat belly. When cutting, the entire edge comes into contact with the cutting board simultaneously in a single vertical motion.

• No horizontal pulling or pushing is required
• The vegetables are cut neatly, without any pieces left stuck together
• Best suited for cutting vegetables
• It can also be used as a general-purpose kitchen knife

ZDP-189 Steel

ZDP-189 steel is classified as powder steel and is among the most technologically advanced steels used in Japanese knife manufacturing. It contains about 3% carbon, which allows it to achieve exceptional hardness.

• Hardness of 65–67 HRC for long-lasting sharpness
• About 20% chromium for high corrosion resistance
• Requires work only from the most experienced blacksmiths

San Mai Lamination

The blade is constructed using the San-Mai technique—a hard steel core is wrapped in two layers of softer steel. This combination ensures the sharpness of the core and the flexibility of the entire blade.

• 3 layers – San Mai structure
• Less prone to breaking
• Fine traces of the forging process (tsuchime) adorn the blade

Rosewood handle

The handle is a traditional Japanese (Wa) octagonal design, crafted from rosewood with black pakka wood inlays. The shape is ergonomic and comfortable for both right- and left-handed users.

Knife Specifications

Japonų peilių priežiūra

Tinkama priežiūra prailgina peilio tarnavimo laiką ir ilgiau išlaiko jo aštrumą.

• Naudokite medinę, plastikinę arba guminę pjaustymo lentelę
• Peilį nuplaukite ir nusausinkite iškart po naudojimo
• Laikykite laikiklyje arba apsauginiame dėkle
• Galąskite akmenimis
• Tinkama pjovimo technika – geriausias būdas apsaugoti pjovimo diską

Nedarykite šių dalykų:

• Nepalikite peilio kriauklėje
• Negalima plauti indaplovėje
• Nenaudokite ant stiklo, keramikos, bambuko, marmuro ar plieno paviršių
• Nenugramdykite maisto peilio ašmenų kraštu – naudokite peilio nugarėlę
• Naudokite peilį tik maistui pjaustyti, jokiais kitais tikslais jo nenaudokite

„Kouhei-Shinmatsu“ peiliai yra rankų darbo, pagaminti iš natūralių medžiagų. Atskiri gaminiai gali šiek tiek skirtis spalva, tekstūra ir svoriu. Ekrane rodomos spalvos gali skirtis nuo tikrųjų gaminio spalvų.

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