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The Yuzo Black SLD sujihiki makes perfect slices!
Made of San Maï structure: superimposed 3 layers of steel
SLD steel core with high carbon content (approx. 1.6%)
27cm blade - 63HRC on the Rockwell scale: durable cutting edge
Hammered surface and rough forged finish - Dark ebony bolster
Ergonomic: octagonal handle - Red-tinged ebony wood
Quince ring surrounded by two white micarta edgings
Forged by Tadafusa in Sanjo, Japan
Careful maintenance required: see description below
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The handle of this Yuzo Hamono knife is made from red-tinged ebony, a dense wood that is resistant to the risk of cracking over time and is ideal for regular use. Octagonal in shape, is suitable for all cooks, whether left- or right-handed!
The bolster is also made of ebony wood, but in darker shades. The bolster is separated from the handle by a ring of quince , a wood that handles temperature variations very well and contrasts perfectly with the darker appearance of ebony. Two white micarta edgings run around the bolster.
Wood paste fills the small gaps where the blade meets the handle to improve watertightness. This prevents water or small foodstuffs from seeping inside when cutting.
The Yuzo Japanese sujihiki knife is handcrafted by the famous Tadafusa forge in Sanjo, Japan.
The blade of your knife has been crafted from a typically Japanese structure called San Maï (which means "3 layers" in Japanese): 3 layers of steel that overlap to create a quality blade. At the base, the blade's core is made of hard steel, then surrounded by a layer of softer steel to protect the core (the top layer is folded to form 2 layers of steel). This blade benefits from excellent balance thanks to the outer layer that makes the core softer.
This Yuzo range features cores made from Japanese SLD steel, an alloy invented by world-renowned steelmaker Hitachi.
Originally conceived, SLD steel was only intended for use in machines for cutting different steel alloys to produce various parts, for example, for mechanical engineering. However, it was Hitachi's observation of its many qualities that prompted the decision to make it an alloy in its own right! For example, the SLD alloy offers excellent cutting resistance, ensuring that the cutting edge remains sharp for a long time, and is easy to sharpen if necessary.
SLD steel has a high carbon content of around 1.6%. This is a crucial 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 knife has a hardness of 63HRC on the Rockwell scale: it's a knife that lasts.
This alloy contains around 13% chromium, which improves its resistance to oxidation. Beware, however: this steel must still be considered oxidizable. Indeed, with its high carbon content, it is a hybrid between oxidizable and stainless steel, requiring special care.
The structure of SLD steel also has microscopic qualities! Micro-carbides are evenly distributed throughout the blade, enhancing its resistance to wear and micro-cracking.
As explained above, the SLD core is coated with a layer of stainless steel, giving it greater resistance to corrosion (but your knife is still not stainless). This top layer also makes your blade more supple: it doesn't become flexible, but is less breakable (unlike a hard blade) and therefore more resistant to impact.
Finally, the blade of this sujihiki has a rough forged finish that makes the surface darker. It has not been polished, in keeping with the traditional style appreciated by chefs. It has also been hammered with original criss-cross patterns to give character to your knife.
The Yuzo SLD sujihiki is an essential piece of kitchen equipment! With it, you can produce thin, even slices in a single, effortless movement. Cut a wide variety of foods: meat, vegetables or fish! Do not use on hard foods such as cheese wheels, squash or bones.
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 in contact with water for long periods. To preserve the ebony handle at its best, avoid getting it wet. Once washed, store your knife in a dry place.
Over time, the blade may change color: this is normal! The alloy has a natural reaction caused by the acidity of the food you're cutting and the humidity in the air, which can have an impact on the color.
Find everything you need to care for your knives on KnifeLeader.eu!
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