21cm Yuzo Black SLD ebony and quince handmade Japanese chef's knife

Here's a new and original Japanese knife that will enable you to vary your cuts. This Yuzo Black SLD gyuto knife is a multi-purpose model for mincing meat, slicing vegetables and chopping fresh herbs. Do not use on hard foods such as squash, cheese wheels or bones.

The Yuzo Hamono knife and its exceptional blade

The handcrafted Yuzo Japanese knife is forged by the renowned Tadafusa cutlery factory in Sanjo, Japan.

The blade of this knife is designed according to the typically Japanese San Maï structure, which means "3 layers" in Japanese. The three layers are explained as follows: a hard core forms the base of the blade, which is then surrounded by a softer layer of steel to protect it. As the core is surrounded by this second layer, we speak of 3 layers (including two layers of the same steel). This structure results in a more balanced blade, rather like a simplified damascus: the rigid core is made softer by the top layer.

The core of this knife series is made of Japanese SLD steel. It is produced by the world-renowned steelmaker Hitachi.

SLD steel was originally designed to cut other steels. In fact, it was intended for machines capable of slicing different alloys to produce parts (for mechanical engineering, for example). However, in view of its very interesting characteristics, Hitachi decided to make it an alloy per se! For example, SLD holds its cutting edge for a long time, but is easy to sharpen when the need arises.

Let's get into the details! SLD steel is enriched with 1.6% carbon. Carbon is an essential element for increasing the hardness of an alloy, bearing in mind that a hard alloy is one that will have excellent edge retention. This is a real advantage. Here, thanks to this high carbon content, the blade reaches 63 HRC on the Rockwell scale, proof that the core of the blade is ultra-hard and that the knife will be effective for a long time, despite use.

This steel also has around 13% chromium, which is useful for resisting corrosion. Note, however, that this steel is still considered oxidizable. In fact, it's a hybrid steel, somewhere between stainless and oxidizable, but one for which special care is taken, as if it were entirely carbon.

Another advantage of SLD alloy lies in its micro-structure: it is very well balanced and the micro-carbides are evenly distributed. This increases its resistance to wear and micro-cracking.

Once the blade core has been established, it is surrounded by a layer of stainless steel that gives it a little more resistance to oxidation (without making it stainless). It also gives it a little "flexibility". The knife does not become flexible per se, but it is more resistant to possible shocks (because if the steel is too hard, it breaks more easily).

The blade has a beautiful rough forged finish (which gives it its blackened appearance). Unpolished, the knife has a more traditional style that is much appreciated by Japanese chefs. On top of this, the blade has been hammered with a unique cross-hatch pattern, to give it even more character.

An original handle for everyone

The handle is made ofebony wood, with its beautiful deep, warm tones. This dense wood is therefore better protected against the risk of long-term cracking. It's ideal for everyday use. It's durable, which is an asset in the kitchen! With its octagonal shape, it is suitable for all cooks, whether right- or left-handed.

It is completed by an ebony bolster too.

Between the two ebony parts is a ring of quince wood, a resistant wood that also adapts well to temperature changes. Its lighter shade contrasts well with the darker ebony. Finally, two elegant white micarta edgings surround the quince wood.

Finally, wood paste fills the space between the different materials to prevent water from seeping in, or small food items from being cut up.

How to care for your yuzo Japanese knife

Care: the knife should be washed by hand, using a sponge and a mild detergent. Do not put it in the dishwasher or soak it in the sink. What's more, ebony will do better if it's not in prolonged contact with water, so avoid getting the handle too wet. Once the knife has been washed, wipe it dry before storing it in a dry place.

As mentioned above, knives are considered oxidizable, so it's important to store them free of all traces of moisture. Also, over time, the blade may change color, and this is perfectly normal! In fact, the acidity of food and the humidity of the air can have an impact on its color. The alloy reacts naturally.

Find out more about all our Yuzo Japanese knives!