By buying this product you can collect up to
24990
points.
Your cart will total 24990
points that can be converted into a voucher of
€12.50.
For buying this product you should have
499800
points.
Your current number of points is
0 points
.
Choose the Yuzo chef knife and the art of Japanese cutlery
24cm San Maï blade construction: 3 superimposed layers of steel
SLD steel core with high carbon content (approx. 1.6%)
63HRC: excellent edge retention thanks to carbon
Hammered, rough-forged surface - Ebony wood bolster
Ebony handle with red tones - Octagonal
Quince ring set with two white micarta edgings
Forged by Tadafusa in Sanjo, Japan
Carbon knife: careful maintenance required
You might also like
The Yuzo Black SLD gyuto knife is a multi-purpose knife for mincing meat, slicing vegetables and chopping fresh herbs. You can also use it to make precision cuts! Just don't use it on hard foods such as squash, cheese wheels or bones.
This Yuzo Japanese knife is forged by the renowned Tadafusa cutlery factory in Sanjo, Japan.
The blade of this knife is made according to the typically Japanese San Maï structure, which means "3 layers" in Japanese. Here's how the 3 layers work: the base of the blade is made up of a hard core, which is then covered by a layer of softer steel to protect it. As the core is surrounded by this top layer, we speak of 3 layers, two of which are made of the same steel. This composition results in a more balanced blade, since the rigid core is made softer by the outer layer.
This range of knives features cores designed in Japanese SLD steel. It is produced by the internationally renowned steelmaker Hitachi.
SLD steel was originally manufactured for use in machines for cutting other steel alloys, to create all types of parts for mechanical engineering, for example. But Hitachi soon realized that SLD steel possessed some very interesting capabilities, and so decided to make it an alloy in its own right! For example, SLD retains its sharpness for a long time, but is still easy to sharpen if necessary.
Let's take a look at its composition! SLD steel is enriched with 1.6% carbon. Carbon is an important element in improving the hardness of an alloy, since a hard alloy has excellent cutting properties: a real advantage! Thanks to its high carbon content, the blade reaches 63HRC on the Rockwell scale, making it a long-lasting, effective knife, despite multiple uses.
This steel also contains around 13% chromium, making it resistant to corrosion. Beware, however: this steel is still considered oxidizable. It's a hybrid steel, between stainless and oxidizable, but needs the same care and attention as a full carbon steel.
At the microscopic level, SLD alloy has one more advantage! Its micro-structure is very well balanced, and the micro-carbides are evenly distributed. This enhances its resistance to wear and micro-cracks.
The core of the blade is then surrounded by a layer of stainless steel that adds resistance to oxidation, without making it stainless. This top layer will make your knife "softer": it won't become flexible, but it will be more resistant to possible shocks.
Last but not least, this blade has a beautiful rough forged finish that gives it a dark appearance. Unpolished, the knife has a more traditional style, typical of Japan. For added character, the blade has been hammered with unusual criss-cross patterns for an original design.
The handle is made from red-tinged ebony, a dense wood that is resistant to the risk of long-term cracking. Its durability makes it ideal for regular use. With its octagonal shape, it is suitable for all cooks, whether right- or left-handed.
It is complemented by a darker ebony bolster for a refined aesthetic.
The two ebony parts are separated by a ring of quince wood: a resistant species that handles temperature variations very well. Its lighter shade contrasts ideally with the darker ebony. Finally, two white micarta edgings surround the quince.
Finally, wood paste is added to fill the space between the different materials. This prevents moisture from seeping inside, and prevents the small food items you cut from becoming embedded.
Your knife should be washed by hand, using a sponge and mild detergent. Don't put it in the dishwasher, or let it soak in the sink. What's more, ebony keeps better if it's not in prolonged contact with water, so avoid getting the handle wet. Once the knife has been washed, wipe it dry before storing it in a dry place.
Knives are considered oxidizable, so it's important to store them free of all traces of moisture. Over time, the blade may change color: this is a natural reaction! In fact, the acidity of food and the humidity in the air can have an impact on its color.
Discover everything you need to care for your knife on KnifeLeader.eu!
You might also like
.png)
