The sujihiki 240 mm in SLD steel from the Hitohira TD line is built for long drawing cuts through whole pieces: roasted meats, poultry, fish fillets. Its long, narrow blade with a low profile allows continuous passes from heel to tip without any sawing motion. The reduced blade height limits friction on protein fibers and preserves texture during slicing. The 240 mm format suits both professional kitchens and intensive home use.
Forged in Sanjo, Niigata Prefecture, this sujihiki belongs to Hitohira's TD line. Sanjo is one of Japan's most active forging regions, with a long tradition of professional-grade knives spanning several centuries. The blade features a tsuchime finish on the body, with irregular hammer marks that contrast with the polished edge. Kanji are engraved on the blade. The octagonal wa-handle is in walnut, with a light-toned fine-grain wood ferrule bridging the dark handle and the blade.
SLD is a tool steel forged in Sanjo, used here in a sanmai construction with a stainless steel cladding. Its chromium content of approximately 5% provides better corrosion resistance than pure carbon steel, without reaching the behavior of a standard stainless. It sharpens like a carbon steel: it responds well to the stone and reaches a fine edge with consistent passes. Quality water stones are recommended to get the most from this steel. SLD develops little to no patina, which simplifies daily maintenance while still requiring attention after use in wet conditions.
Care
Rinse and dry after each use. Do not leave the blade in contact with moisture for extended periods. Never wash in a dishwasher.
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