Yuzo Black SLD ebony and quince 13.5cm Japanese craft Utility knife

The Yuzo Black SLD 13.5cm Universal knife is multi-functional, so you can make all kinds of cuts! Use it to prepare fruits and vegetables, or for small precision jobs! Do not use on hard foods such as squash, cheese wheels or bones.

This knife is forged by the famous Tadafusa cutlery factory in Sanjo, Japan.

The Japanese Universal knife with a sturdy blade

This JapaneseUniversal knife features a typically Japanese San Maï blade: 3 superimposed layers of steel. The hard steel core forms the base of the blade, and is covered by a layer of softer steel to protect it and give it greater strength. This process results in a balanced blade, as the rigid core is made more flexible by the outer layer surrounding it.

The core of this knife is made of Japanese SLD steel, invented by the world-famous steelmaker Hitachi.

Originally,SLD steel was designed to be used in machines for slicing other steel alloys, for example, in the construction of mechanical parts. Having observed its many advantages, Hitachi decided to make it an alloy in its own right. Among other things, SLD steel has excellent edge retention and sharpens easily when required.

This specific composition has a high carbon content of around 1.6%. As carbon improves the hardness of an alloy, and given that a hard alloy retains its edge longer, this is a real asset! With this high carbon content, it achieves a hardness of 63HRC on the Rockwell scale: this is a knife that is effective over the long term, even with frequent use.

SLD steel contains around 13% chromium, providing protection against oxidation, but it's still an oxidizable steel! In fact, it's a hybrid between oxidizable and stainless steel, but it needs to be maintained with care, as its high carbon content makes it reactive.

At the microscopic level, the micro-structure of SLD steel has a real quality: its micro-carbides are evenly distributed. This gives your blade greater resistance to wear and tear, as well as to micro-cracks caused by impacts when cutting.

Next, the SLD core is surrounded by a layer ofstainless steel to improve its resistance to corrosion (again without making it stainless) while giving it more "flexibility". Your knife doesn't become flexible, but it is more resistant to shocks than steel that would be too hard and therefore more breakable.

Last but not least, this blade has been hammered with a unique criss-cross pattern for an original aesthetic. For a darker look, it has a rough forged finish and has not been polished for a more traditional style.

Your Universal knife has a handle made from ebony wood with reddish tones and a pleasant feel. This is a dense, durable wood that is resistant to the risk of cracking over the long term. It has an octagonal shape to suit both right- and left-handed cooks.

The handle is complemented by a darker ebony bolster that adds character and elegance.

The two ebony parts are separated by a quince wood ring: it is resistant to temperature changes. Its light hues are ideally suited to the darker shades of ebony. Finally, two white micarta edgings surround the ring.

Wood putty is added to fill the gaps between the different materials, making them watertight against moisture or small foodstuffs that may find their way in.

Caring for your carbon Japanese knife

To best care for your Japanese knife, we recommend washing it by hand with a sponge and mild detergent. Do not soak in the sink, and do not put in the dishwasher. When cleaning, avoid wetting the handle to preserve its ebony finish. Once washed, dry your knife immediately for dry storage.

As this knife is oxidizable, it must be kept away from moisture. Over time, the blade may change color: a natural reaction! This is due to the acidity of the food and the humidity in the air, which can have an impact on the color.

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