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The nakiri Yuzo Black SLD is a knife designed for vegetable preparation. Its high, rectangular blade allows precise peeling, slicing and dicing of fruit and vegetables, while offering excellent cutting comfort. It is particularly well-suited to fast, even cuts, even on bulky vegetables such as cabbage or salad. On the other hand, it should not be used on excessively hard foods such as bones, squash or cheese wheels, in order to preserve its sharpness and the structure of its blade.
This knife is forged in Japan by the Tadafusa cutlery company, based in Sanjo, a town renowned for its historic expertise in cutlery. Each piece is made using traditional methods, with particular attention paid to materials, finishes and overall balance.
A San Maï blade in remarkably hard SLD steel
The blade of the Yuzo Black SLD nakiri is based on a San Maï structure, composed of three layers of steel. The core of the blade is made of very hard steel, while a layer of softer steel wraps around to protect it. This design achieves an excellent balance between rigidity and resistance to wear, with the core ensuring a long-lasting cutting edge, and the outer layer providing greater tolerance to everyday stresses.
The core is made from Japanese SLD steel, an alloy developed by Hitachi, a world-renowned steel manufacturer. SLD was originally designed to equip industrial machines for cutting other alloys. Its performance then led to its adoption in cutlery, as it retains a long-lasting cutting edge while remaining relatively easy to sharpen when necessary.
SLD steel contains around 1.6% carbon, a high level that enables it to achieve a hardness of around 63 HRC on the Rockwell scale. This hardness guarantees excellent wire holding, even with repeated cutting. The alloy also contains around 13% chromium, which enhances corrosion resistance, while remaining a steel to be considered oxidizable. It's a hybrid steel, somewhere between stainless and oxidizable, requiring careful maintenance comparable to that of a carbon steel.
The microstructure of SLD steel further enhances its qualities, thanks to a homogeneous distribution of micro-carbides. This helps to improve wear resistance and limit the appearance of micro-cracks. The core is then covered with a layer of stainless steel, which slightly improves protection against oxidation and contributes to the overall balance of the blade. This outer layer does not make the knife stainless, but it does provide a form of flexibility, in the sense that the blade is more resistant to impact, without becoming flexible.
The blade has a rough forged finish, deliberately unpolished, giving it a more traditional, darker appearance. Cross-patterned hammering accentuates the visual character of the blade and underlines the craftsmanship that went into its manufacture.
A traditional ebony handle, robust and ergonomic
The handle of the Yuzo Black SLD nakiri is made of ebony with a slight red tinge. This dense wood is particularly well-suited to frequent use in the kitchen, as it holds up well over time and reduces the risk of cracking. Its octagonal shape ensures natural ergonomics and a stable grip, suitable for both right- and left-handed cooks.
A darker ebony bolster completes the ensemble for an elegant, consistent look. In the center of the handle, a ring of quince wood provides a subtle contrast thanks to its lighter shade. This species is renowned for its robustness and resistance to temperature variations. Two white micarta edgings frame this ring, adding a clean, refined finish.
To guarantee a watertight seal and prevent any infiltration of moisture or food residues, wood paste has been applied to the junction between blade and handle. This finish contributes directly to the knife's longevity.
A nakiri designed for everyday vegetable cutting
Thanks to its dedicated shape and top-of-the-range steel, the Yuzo Black SLD nakiri is an excellent choice for those who want a knife specialized in vegetable cutting, capable of delivering a clean, even cut over time. Its rough forged finish, cross-hammering and ebony handle also make it a piece of character, both technical and authentic, fully in keeping with the artisanal spirit of the Yuzo Black SLD range.
Care instructions for blade and handle
As the Yuzo Black SLD nakiri is made from steel considered oxidizable, it requires rigorous care. It should be washed only by hand, with a sponge and mild detergent, and never put in the dishwasher or left to soak in the sink. We also recommend avoiding prolonged wetting of the ebony handle.
After washing, the knife should be wiped dry immediately and stored in a dry place. Over time, the blade may change color slightly. This patina is a natural reaction of steel to moisture and the acidity of food, and is part of the normal life of a handcrafted knife.
