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Cook fish like a chef with the Yuzo Black SLD sujihiki knife!
San Maï structure: 24cm blade with 3 superimposed layers of steel
SLD steel core with high carbon content (approx. 1.6%)
On the Rockwell scale, 63HRC: excellent edge retention
Forged finish and hammered surface - Dark ebony bolster
Octagonal handle: made of red-tinted ebony
Two white micarta edgings surround the quince ring
Forged by Tadafusa in Sanjo, Japan
Carbon knife: see interview below
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The Yuzo Black SLD sujihiki is a must-have for your kitchen! It allows you to produce thin, even slices in a single movement. Use it on a wide range of foods: meat, vegetables or fish! Do not use on hard foods such as wheels of cheese, squash or bones.
The Yuzo Japanese sujihiki knife is hand-forged by the renowned Tadafusa cutlery factory in Sanjo, Japan.
The blade of your knife features a typically Japanese structure called San Maï (which means "3 layers" in Japanese): 3 superimposed layers of steel. First, the core of the blade is made of rigid steel, then it is surrounded by a layer of softer steel to protect the core. The outer layer is folded back to form 2 layers of steel that fuse the structure together. Your blade achieves excellent balance thanks to the top layer, which makes the core softer.
The core of this Yuzo range is made from Japanese SLD steel invented by world-renowned steelmaker Hitachi.
When it was first conceived, SLD steel was intended for use in machines for cutting different steel alloys to produce various parts, for mechanical engineering for example. However, Hitachi recognized its many advantages and decided to make it an alloy in its own right! For example, SLD steel has excellent cutting retention, maintaining its cutting edge for a long time and remaining easy to sharpen when necessary.
Here are a few details on SLD steel: it has a high carbon content of around 1.6%. This is the essential element for increasing the hardness of an alloy, since a hard alloy has a very long-lasting cutting edge. With this high carbon content, the blade of your sujihiki reaches 63HRC on the Rockwell scale: it's a knife that performs well over time, even with regular use.
What's more, this alloy contains around 13% chromium, making it resistant to corrosion. However, this steel must still be considered oxidizable. In fact, it's a hybrid between oxidizable and stainless steel, requiring special care as if it were made entirely of carbon.
At the microscopic level, the structure of SLD steel is also a quality! You can see the presence of micro-carbides evenly distributed across the blade. This improves resistance to wear and micro-cracking.
As we've explained, the SLD core is surrounded by a layer of stainless steel to give it greater resistance to corrosion (beware, your knife is still not stainless), while at the same time giving it greater flexibility. Your knife's blade doesn't become flexible, but it is less breakable (unlike a hard blade) and more resistant to impact.
The blade of this sujihiki has a beautiful rough forged finish that gives it a blackened appearance. In keeping with the traditional style appreciated by chefs, the blade has not been polished. It has also been hammered with original criss-cross patterns that give character to your knife.
The handle of this Yuzo knife is made of red-tinted ebony, a dense wood that is resistant to the risk of cracking over time, and highly adaptable to frequent use. It is octagonal in shape to suit all cooks, whether left- or right-handed!
Its bolster is also made of ebony wood, this time darker. A ring of quince wood separates it from the handle, a species that handles temperature changes very well and contrasts perfectly with the darker aesthetics of ebony. Two white micarta edgings surround the quince wood.
For improved watertightness, 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 handcrafted 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.
Over time, the blade may change color: this is normal! This is a natural reaction of the alloy, caused by the acidity of the food you're cutting and the humidity in the air, which can have an impact on the color.
Discover many quality Japanese knives on KnifeLeader.eu!
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