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The Yuzo SLD range embodies the excellence of Japanese cutlery craftsmanship. Each knife in this range is hand-forged by Tadafusa craftsmen in Sanjo, an iconic cutlery town in Japan. Yuzo SLD knives are designed to offer exceptional cutting performance, combining tradition and performance.
The Yuzo SLD series is based on top-quality materials, including Japanese SLD steel, an alloy particularly prized for its long-lasting cutting properties. This metal is combined with a San Maï structure, which combines a hard core surrounded by softer steel layers to balance flexibility and wear resistance.
The range includes various models, including the Sujihiki knife, the Santoku knife and other chef's knives, each designed for a specific use in the kitchen. With such diversity, the Yuzo SLD range enables every cook, amateur or professional, to find the right tool for his or her needs.
Exceptional craftsmanship
Yuzo SLD knives are crafted using traditional Japanese techniques and modern technologies. Each knife is hand-forged by specialized craftsmen, who carry out every stage of production: from hammering the blade to polishing the finish, from meticulous sharpening to fitting the handle.
Tadafusa craftsmen take particular care at every stage of production. Their expertise is reflected in the quality of the cut, the precision of the blade and the overall balance of the knife. The process is long and painstaking, but it results in knives of exceptional longevity and unparalleled efficiency.
The blade: performance and durability
The blade of Yuzo SLD knives is made from SLD steel, a high-quality Japanese alloy developed by Hitachi. This steel is designed to deliver a hardness of 63 HRC, ensuring a long-lasting edge and exceptional cutting performance. With a high carbon content of 1.6%, SLD steel is particularly rigid, enabling effortless, clean and precise cutting.
The San Maï structure, with its hard core surrounded by softer steel layers, balances the blade's strength and flexibility. This process guarantees a blade that is both sharp and shock-resistant. In addition to its aesthetic appeal, hammering the blade provides a non-stick effect, preventing food from sticking to the blade during cutting.
The finishing process, carried out by hand, results in a perfectly polished blade, making it even more resistant to corrosion and enhancing its cutting properties.
The handle: comfort and aesthetics
The handles of Yuzo SLD knives are made from olive wood, a natural material particularly appreciated for its durability and pleasant feel. Olive wood is uniquely grained, making each knife unique. It is also very dense and resistant, making it ideal for use in the kitchen.
The handle is designed to provide an ergonomic grip, thanks to its octagonal shape that adapts equally well to right- and left-handed cooks. The olive wood bolster and sequoia ring add an extra touch of refinement, while reinforcing the handle's strength and durability. The whole is balanced by a stainless steel base, which adds both stability and elegance.
Care and longevity
To preserve the integrity of Yuzo SLD knives and maintain their performance, proper care is essential. As SLD steel is oxidizable, it is important not to leave the knife in prolonged contact with moisture. After each use, we recommend washing the knife by hand with a soft sponge and non-abrasive soap, then drying it thoroughly with a soft cloth.
Do not soak the knife in the sink or put it through the dishwasher, as this could damage both blade and handle. To maintain the olive wood of the handle, a thin coat of mineral oil can be applied to preserve the wood's lustre and durability.
By following these tips, your Yuzo SLD knife will remain in perfect condition for many years, and continue to deliver optimum cutting performance.
