Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. PM / Powder Steel 분말야금(PM)
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. 히타치 특수강, 일본
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. PM / Powder Steel 분말야금(PM)
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. 히타치 특수강, 일본
ZDP-189 분말 다이스강 ZDP-189
Hardness
Rockwell C Hardness(HRC) 는 강철이 영구 변형에 얼마나 강한지를 나타냅니다. 주방용 칼의 경우:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
63–66
HRC
555759616365+
ZDP-189는 뛰어난 경도와 날 유지력으로 유명한 고급 분말야금 스테인리스강입니다. 히타치 메탈즈에서 개발한 이 강종은 높은 탄소와 크롬 함량을 바탕으로 최대 HRC 67의 경도를 달성할 수 있어 나이프 제작에 사용되는 강철 중 가장 단단한 축에 속합니다. 이러한 탁월한 경도 덕분에 ZDP-189는 매우 미세한 날을 세울 수 있으며 장기간 사용해도 그 예리함을 유지하여 많은 다른 강종들을 압도하는 날 유지력을 보여줍니다. 다만 높은 경도로 인해 연마 난이도가 높고 부적절하게 사용할 경우 칩핑이 발생하기 쉬울 수 있습니다. 또한 풍부한 크롬 성분으로 어느 정도의 내식성을 갖추었으나 칼날 유지를 위한 주의는 여전히 필요합니다. 프리미엄 소재로서 ZDP-189는 절삭 성능과 내구성을 중시하는 애호가와 전문가를 위한 하이엔드 및 특수 나이프에 주로 사용됩니다.
Composition
ZDP-189 Element Composition
Compare with
ZDP-189
—
20.0%
15.0%
10.0%
5.0%
0
C
3.0%
Cr
20.0%
V
0.1%
Mo
1.4%
W
0.6%
Mn
0.5%
Si
0.4%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
W — Tungsten
Mn — Manganese
Si — Silicon
Typical values from third-party sources.
Hardness
63–66 HRC
555759616365+
ZDP-189 Composition
What's in ZDP-189
What each element does in your knife.
| Element | Composition | What it does in your knife |
|---|---|---|
| CrChromium | 20.0% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| CCarbon | 3.0% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
| MoMolybdenum | 1.4% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| WTungsten | 0.6% | Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures. |
| MnManganese | 0.5% | Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness. |
| SiSilicon | 0.4% | Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation. |
| VVanadium | 0.1% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
Composition from zknives (K&S steel dataset) reference material. These ranges come from the K&S steel composition dataset, which is derived from zknives; maker figures are cited separately only when they are used on the page.
자주 묻는 질문
주방용 나이프용 ZDP-189 강철의 장단점
리뷰 작성자 K&S Staff · 최종 업데이트 7 July 2026
칼 종류: ZDP-189
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