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The Yuzo SLD Polished sujihiki knife is the Japanese equivalent of the Western slicing knife. Its long, thin blade is ideal for slicing meat, fish or vegetables in one fluid motion. This type of knife is designed to deliver a clean, precise cut, without excessive back-and-forth, while respecting food fibers. It should not be used on hard foods such as bones, squash or cheese wheels.
Handcrafted in Sanjo, Japan
This sujihiki knife is hand-forged by Tadafusa Cutlery, based in Sanjo, Japan. This town has been renowned for generations for its expertise in the manufacture of top-of-the-range blades. Each Yuzo SLD Polished knife is the fruit of meticulous work, produced in small series by experienced craftsmen, with particular attention paid to finish, balance and cutting quality.
Handcrafted production involves limited volumes and rigorous control at every stage, guaranteeing a reliable, long-lasting knife designed for demanding use in the kitchen.
A San Maï blade in Japanese SLD steel
The blade of the sujihiki Yuzo SLD Poli adopts a typically Japanese San Maï structure. It rests on a very hard central core, surrounded by a layer of softer steel that protects the core and balances the whole. This design results in a blade that is both high-performance and more resistant to the stresses of use.
The core is made of Japanese SLD steel, developed by steelmaker Hitachi. Initially designed for use in industry to cut other alloys, SLD quickly established itself in cutlery thanks to its long-lasting cutting edge and ease of sharpening. With around 1.6% carbon, the blade achieves a hardness of around 63 HRC on the Rockwell scale, guaranteeing outstanding cutting performance even under intensive use.
SLD steel also contains around 13% chromium, which enhances its resistance to corrosion, while remaining a steel considered oxidizable. Its highly homogeneous micro-structure, characterized by finely distributed micro-carbides, enhances wear resistance and limits the appearance of micro-cracks.
A layer of stainless steel covers the core to reinforce protection against oxidation and provide better shock tolerance. Finally, the blade is enhanced by distinctive cross-hammering, combined with a polished finish that smoothes the steel surface and reduces porosity.
A balanced, ergonomic olive wood handle
The handle of the Yuzo SLD Polished sujihiki knife is made from olive wood, a species renowned for its durability, density and pleasant feel. Its natural grain is unique to each knife, giving each piece a singular character. Thanks to its high density, olive wood offers excellent resistance to moisture, shock and bacteria.
The octagonal shape of the handle ensures a comfortable and secure grip, suitable for both right- and left-handed cooks. It is completed by an olive wood bolster and a central ring in sequoia wood, renowned for its resistance to moisture. Two white micarta edgings elegantly highlight the transition between the materials.
Wood paste is applied to the junction between blade and handle to ensure a perfect seal and prevent the infiltration of food residues.
Care and maintenance tips for your Yuzo SLD sujihiki
As the Yuzo SLD Polished sujihiki knife is made from oxidizable steel, it is essential to avoid prolonged contact with moisture. This is a natural phenomenon, reflecting the reaction of the steel with the environment and food.
We recommend washing the knife exclusively by hand, using a soft sponge and a non-aggressive detergent. After washing, it should be carefully wiped dry and stored in a dry place. Dishwashing and soaking in the sink are to be avoided in order to preserve the blade and handle.
