This 165 mm santoku in SLD lives up to its name, "three virtues": vegetables, meat and fish. Its tall profile, shorter than that of a gyuto, provides a generous working surface, and the rounded tip points the cut toward push cutting rather than rocking. The double bevel (ryoba) suits both right-handed and left-handed users. At 165 mm, the format stays compact on a home kitchen cutting board.
The migaki finish is a polished surface, worked on stones or with a polisher, that lets the grain of the steel show. By itself it does not mean a mirror polish, only a uniformly polished surface across the blade. On a tool steel like SLD, this finish puts the grain of the steel forward rather than a forge pattern. The handle is made of walnut.
SLD (SLD Steel) is a semi-stainless tool steel. It is more corrosion-resistant than pure carbon steel and develops little to no patina, though it is not fully stainless: a blade left wet can mark. On the stone, it sharpens like a carbon steel. It responds well to water stones, with regular passes and quality stones to bring the edge back. This profile suits everyday kitchen use, provided the blade is looked after following each use.
Care
Rinse and dry the blade after each use, and do not leave it wet. Never wash it in the dishwasher. Sharpening on water stones is recommended to maintain the edge.
