This 240 mm sujihiki in SLD steel is built for long drawing cuts through whole pieces: roasted meats, poultry, fish fillets. Its long, narrow blade with reduced height moves through protein fibers without tearing them. The cut runs heel to tip in a single uninterrupted pass, with no sawing motion. The polished migaki finish covers both faces, with a visible kasumi transition between the bevel and the blade body. Kanji are engraved on the blade.
The sanmai construction encapsulates the SKD-11 core in a stainless cladding. This concentrates the tool steel's hardness at the edge while limiting the flanks' reactivity to moisture. The octagonal wa-handle in walnut, with its warm brown tone and tight grain, is separated from the blade by a contrasting light-wood collar. The octagonal section provides a firm, stable grip over extended use.
The SLD is a cold-work tool steel under JIS G 4404, with approximately 5% chromium, molybdenum, and vanadium, hardened to around 60 HRC. It sharpens like a carbon steel: it responds well to the whetstone and reaches a fine edge in a reasonable number of passes. The stainless cladding protects the flanks, but the core remains sensitive to prolonged moisture at the edge. This is not a fully stainless steel: wiping the blade after use is necessary to preserve the edge over time.
Care
Wipe the blade after each use, especially along the edge. Rinse with warm water and dry immediately. Never wash in a dishwasher.
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