By buying this product you can collect up to
17990
points.
Your cart will total 17990
points that can be converted into a voucher of
€9.00.
For buying this product you should have
359800
points.
Your current number of points is
0 points
.
The Yuzo SLD Japanese knife you must have in your kitchen!
16.5cm blade with San Maï structure: 3 alternating layers of steel
SLD steel core with high carbon content (approx. 1.6%)
Excellent edge retention - 63HRC on the Rockwell scale
Hammered surface and rough-forged finish - Dark ebony bolster
Ebony handle with red tones - Octagonal shape
Quince ring surrounded by two white micarta edgings
Forged by Tadafusa in Sanjo, Japan
Carbon-enriched knife: careful maintenance required
You might also like
The Yuzo Black SLD santoku represents Japanese expertise in kitchen knives. It's a multi-purpose knife with which you can chop meats, vegetables and herbs. It's versatile and can also help you make precision cuts! Just don't use it on hard foods such as cheese wheels, squash or bones.
This Japanese Yuzo knife is handcrafted by the famous Tadafusa forge in Sanjo, Japan.
The blade of your knife has a typically Japanese structure known as San Maï (which means "3 layers" in Japanese): it is composed of 3 superimposed layers of steel. To begin with, the core of the blade is made of hard steel, then covered with a layer of softer steel to protect the heart. The top layer is folded over to form the 2 layers of steel that complete the structure. The latter provides a blade with an excellent balance between the rigid core and the softer outer layer.
The heart of this Yuzo range is made of Japanese SLD steel, developed by the world-renowned Hitachi steelmaker.
Originally, SLD steel was intended for a completely different purpose: it was to be used in machines designed to cut different steel alloys to produce various parts, for mechanical engineering for example. It was Hitachi's observation of its advantageous characteristics that prompted the decision to make it an alloy in its own right! For example, SLD steel has an effective, long-lasting cutting edge that is easy to sharpen when necessary.
SLD steel is enriched with 1.6% carbon. A hard alloy is one with very good edge retention, and carbon is the crucial element for increasing the hardness of an alloy. With this high carbon content, your blade reaches 63HRC on the Rockwell scale: making it a knife that performs well over time, even with frequent use.
This steel also contains around 13% chromium, making it resistant to corrosion. However, this steel must be considered oxidizable. In fact, it is a hybrid between oxidizable and stainless steel, and therefore requires special care, as if it were made entirely of carbon.
The micro-structure of SLD is also an advantage! At the microscopic level, we can see the presence of micro-carbides that are evenly distributed, enhancing its resistance to wear and micro-cracks.
As explained above, the SLD core is coated with a layer of stainless steel to ensure greater resistance to corrosion (remember, your knife doesn't become stainless), while at the same time giving it greater flexibility. It's not a blade that becomes flexible, but it is more resistant to the shocks that can occur when cutting, unlike a hard blade which is breakable.
Finally, the blade has a beautiful rough forged finish that gives it a dark appearance. It has not been polished, for a traditional style that is much appreciated. What's more, it has been hammered with original criss-cross patterns that reinforce the character of your knife.
The handle is made primarily of red-tinged ebony. This dense wood is resistant to the risk of cracking over the long term, making it ideal for regular use thanks to its durability. Octagonal in shape, it's perfect for both left- and right-handed cooks!
Its bolster is also made of darker ebony wood. To separate these two elements, a quince wood ring is added. This wood handles temperature variations very well and contrasts ideally with the darker ebony. Two white micarta edgings surround the quince.
This wood paste fills the small gaps where the blade meets the handle. It prevents water or small foodstuffs from seeping inside.
To care for your Japanese knife, wash it by hand with a sponge and a mild detergent. It should not be put in the dishwasher or left to soak in the sink. To keep the handle in good condition, avoid getting it wet. Once washed, store your knife in a dry place.
With the passage of time, the blade may change color: this is normal! It's the acidity of the food you're cutting and the humidity in the air that can have an impact on the color, which is a natural reaction of the alloy.
Add more Yuzo knives to your collection on KnifeLeader.eu!
You might also like
.png)
