Well VIVI I can inform you of one weakness that ZDP-189 is notorious for. If you do any food prep and/or food processing you better clean that bad boy as soon as you are done with it>> and I mean IMMEDIATELY!!! Because I learned the hard way twice with ZDP-189 that it does not have any resistance to many different food acids. First time was about 8 years ago when I had my vast tomato garden ( 21 varieties) and one evening I cut up one of my big Cherokee Purple tomatoes and I forgot to wash it off. The next morning it looked as though I had poured industrial strength acid on it and soaked it overnight
On another occasion I used one of my ZDP-189 blades to help in cutting up a couple of deer during the season and it didn't take but about 4 hours and that blade had minor pits in it
So with all that being said I personally can't regard ZDP-189 as a "stainless steel" because I can't see where it has hardly any better corrosion resistance than most high carbon blade steels have. I doubt if a 52100 blade would have done much worse to be honest about it
>> I've sure never had my M390, XHP, S90V or any other stainless blade corrode that bad on me in such a short period of time. And this is coming from a guy who is still a fan of ZDP-189>> but I've learned the hard way that it doesn't have many of the desirable properties that most stainless blade steels do.