For the past few days, I've been searching for user experience from owners of ZDP189 cutlery. I haven't been able to find any, and I find that odd... ZDP189 has been around for quite some time so surely someone out there must've had experience with this steel in cutlery applications. I am currently in the market to purchase a professional quality nakiri in the near future. Currently narrowed down the choice of blade materials to either SRS15 or Aogami. SRS15 is considered a very high-end super stainless steel known for its excellent edge retention -AND- toughness. Aogami is a Japanese high-carbon blue steel known for excellent edge retention (and excellent toughness as most high-carbon steels are) and is highly prized among professional chefs. But pending the number of stories and feedback I hear from others who have had used ZDP189 kitchen knives, I could add this super steel as an alternative option for my next knife. ZDP189 is somewhat notorious for its brittleness and edge instability at acute bevel angles. Many kitchen knives have acute bevel, hence the concern whether ZDP189 is appropriate for cutlery applications. There are several manufacturers out there offering ZDP189 kitchen knives. But I believe that if you're crazy enough to make it, there will always be someone crazy enough to buy it. So the fact that ZDP189 cutlery are available doesn't mean much of anything by itself. But your user experience with this steel does. Hence the inquiry. Do you currently own or have you used ZDP189 kitchen knives in the past? If YES, please share your side of the story. I would very much like to hear about YOUR EXPERIENCE. What brand (Sukenari, Akifusa, Yoshida Kyusakichi, etc.) and type (gyuto, usuba, deba, etc.) of knife is/was it? How long have you owned and used it? How well did you maintain the blade? e.g. Did you always wipe the blade clean after each use? Have you had any issues with the blade chipping, particularly when chopping some of the bigger and harder vegetables? Have you cut fruits and/or limes/lemons or anything acidic with it? If YES, why? And what was the result? Thanks.