detubo wrote:i found it na. i'd like a santoku using hitachi stainless steel ZDP-189. pag pasyal niyo ni joey, pabalita how much it would cost
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Moderator: ttommy
detubo wrote:i found it na. i'd like a santoku using hitachi stainless steel ZDP-189. pag pasyal niyo ni joey, pabalita how much it would cost
joe3rp wrote:detubo wrote:i found it na. i'd like a santoku using hitachi stainless steel ZDP-189. pag pasyal niyo ni joey, pabalita how much it would cost
Do you want me to buy it for you? Your credit is good!
zdp-189 vs Cowry X vs VG-10
Just like ATS-34 and 154 CM were the vogue of the nineties, VG-10 has now become the dominant steel in fine knives and for good reason. It is harder than ATS-34, more stain resistant, arguably tougher, has better edge retention and it is relatively cheap -- cheap enough that you can get $60 knives made out of it anyway.
But, recently the super steel focus has shifted to the enigmatic zdp-189. This Hitachi product is a truly ground breaking steel. The 3% carbon content and the ability to be hardened to RC 67 or 68 makes it incredibly hard and capable of rendering incredibly sharp edges. For comparison, "Normal" 440 stainless is about 56, ATS-34 is 59 and VG-10 is 61-62. ZDp-189 is up there with non-stainless crucible super steels like CPM-15V in terms of hardness! Normally, steel this hard will be very brittle and prone to chipping, but that is not so with Zdp-189. Why it is able to be hard and tough at the same time is probably the biggest mystery surrounding ZDp-189. Normally high carbon steel is also very low on chromium meaning they are not stainless at all. But Zdp-189 is 20% chromium - higher than even 440C stainless (16-18%)! So yes, it is a stainless steel!
Zdp-189 is however very hard to come by. Not only is it expensive, Hitachi is not selling it to anyone. Only a select group of manufacturers are allowed access to it. To the best of my knowledge, they are all Japanese at this point. These manufactuerers are also the ONLY ones allowed to heat treat it -- leading to the speculation that a lot of the secrets behind its performance is related to not just its composition but how its heat treatment has to be handled. This remains a closely guarded secret by Hitachi and by their close circle of select manufactuerers.
Anyway, recently Daido Corporation came out with its own copy of Zdp-189. They call it Crowy X. It also has 3% Carbon and 20% Chromium, but its other compositions supposedly differs from Zdp-189. Neither manufactuer has been forthcoming as to what exactly goes into their supersteels so this is impossible to verify at this point. Crowy X is no cheaper, but at least Daido is a lot more liberal about who is allowed to buy it directly and work it. A RC hardness of 67 is claimed for Crowy X.
ttommy wrote:joe3rp wrote:detubo wrote:i found it na. i'd like a santoku using hitachi stainless steel ZDP-189. pag pasyal niyo ni joey, pabalita how much it would cost
Do you want me to buy it for you? Your credit is good!
Too bad, they'd sold out at JCK--
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Tonyboy, I'll take Joey to Korin tomorrow. If you'd like to check what they have available, please click hereand search for Santoku. Joey, okay ba sa 'yo? Instead of 14th st/Old Homestead, wanna head downtown to Warren St near Canal?
detubo wrote:hey if joey can get me a GEKKO GE-2 190mm santoku (Black Pakka Wood Handle) for $98 game ako
ttommy wrote:No worries, Ches, we'll have fun when you get here
detubo wrote:hey tommy i recently bought a kyocera ceramic santoku and small utility knife. i think every cooking afficionado should have at least a small ceramic utility knife. it really retains it sharpness and boy is it sharp. its great for making fine cuts with fruit, veggies and fish. of course you not suppose to use it against hard stuff like bone and frozen food. the kyocera distributor here in manila can have them sharpened for P500 inclusive of delivery which is great since you'll hardly need to do it anyways. what would be ideal is a ceramic sushi knife which coincidently kyocera sell for about $300++ in the US. price ain't ideal though
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