Yuzo SLD 16,5cm olive and sequoia japanese handmade nakiri knife

A Japanese knife with an efficient blade

Your Yuzo handcrafted Japanese knife is forged by Tadafusa, a Japanese cutlery company based in Sanjo, Japan. It's made with know-how handed down from generation to generation, and you benefit from quality materials at a reasonable price.

The heart of the blade is made of Japanese SLD steel. This alloy was developed by the renowned Japanese steelmaker Hitachi.

Initially, SLD steel was designed to cut other steels. Indeed, it was intended for use in machines capable of slicing various alloys, in order to produce a variety of parts (for mechanical engineering or for use in other machines). However, in view of its advantageous characteristics, Hitachi decided to make it an alloy in its own right! For example, SLD holds its cutting edge for a long time, but is easy to sharpen when the need arises. The steelmaker quickly realized that it would be a shame not to use it in cutlery.

Among the advantages of this alloy is its high carbon content (almost 1.6%), which enables it to reach 63 HRC on the Rockwell scale. Carbon is an essential element for increasing the hardness of an alloy, since the more rigid an alloy is, the longer it will retain an effective cutting edge. It's a real advantage.

This steel also contains around 13% chromium, which is useful for resisting corrosion. Note, however, that this steel is still considered oxidizable. In fact, it's a hybrid steel, somewhere between stainless and oxidizable, but one for which special care is taken, as if it were entirely carbon.

Another advantage of SLD alloy lies in its micro-structure: it is very well balanced and the micro-carbides are evenly distributed. This increases its resistance to wear and micro-cracking.

A layer of stainless steel surrounds the SLD steel, giving it a little more resistance to oxidation (without making it stainless). This extra layer also balances the blade and makes it more "flexible". The knife doesn't become flexible per se, but it is more resistant to possible shocks (because if steel is too hard, it breaks more easily). The fact of having a blade with 3 layers of steel (a core surrounded by a protective layer) is typically Japanese. This is the San Maï structure (which means "3 layers" in Japanese).

Last but not least, the blade has been hammered with a new cross-hatch pattern, to give it even more character. The hammering is enhanced by a polished finish, which also protects the blade's surface and makes it less porous (the latter is smoothed).

The Yuzo SLD Polishednakiri knife is ideal for slicing vegetables. Its wide, rectangular blade is typical of Japan. It is ideal for fast, precise movements. Cutting is natural and pleasant.

The handle is made of olive wood, a durable species that is pleasant to hold. This wood, with its distinctive scent, has beautiful veins that are unique to each knife created, and this is what makes it so beautiful. This wood is also dense, making it more resistant to impact. This capacity also makes it more waterproof than the average knife, so it's better equipped to protect against humidity. We also appreciate its antibacterial properties.

Both right- and left-handed cooks can use it thanks to its octagonal handle.

It also features an olive-wood bolster.

Between the two olive parts is a sequoia ring. This wood is resistant to humidity and bacteria. It is durable and therefore a good choice for a kitchen knife.

Finally, two elegant white micarta edgings surround the sequoia.

To fill the space where the blade fits into the handle, wood pulp has been integrated into the interior.

Yuzo Japanese knife care

As we have said, SLD steel is a hybrid steel, and should be considered oxidizable. It should therefore not be left in contact with moisture. Note that over time, the blade may change color, and this is perfectly normal! In fact, the acidity of the food being cut and the humidity in the air can have an impact on its color. The alloy reacts naturally.

To preserve it at its best, wash it by hand with a sponge and a mild detergent. Don't put it in the dishwasher or soak it in the sink. When you've washed it, wipe it dry and store it in a dry place.

Click here to see the Yuzo SLD range of knives!