Yuzo SLD 16,5cm olive and sequoia japanese santoku knife knife

A durable kitchen knife made of quality materials

This handcrafted Yuzo knife is forged by the Japanese cutlery company Tadafusa, which has its workshop in the town of Sanjo.

Its blade is typically Japanese with its San Maï structure. The translation of this Japanese term is "3 layers" in French. Here's how these layers are distributed:

- the solid core forms the base of the blade

- this core is then surrounded by a layer of softer steel to protect it.

As the core is surrounded by this layer of softer steel, we speak of 3 layers (two of which are made of the same steel). This composition gives the blade a better balance between flexibility and hardness, thanks to the various alloys.

The Yuzo SLD Polished knife range features a core of Japanese SLD steel. This steel was developed by the internationally renowned Japanese steelmaker Hitachi.

SLD steel was originally designed to cut only other steels. Indeed, it was intended for use in machines capable of cutting a wide range of alloys to produce different parts (for the design of other machines or for mechanical engineering). However, taking into account its advantageous characteristics, Hitachi decided to make it an alloy in its own right! For example, it's a steel with a long-lasting cutting edge that's still easy to sharpen when necessary. It would have been a shame not to take advantage of it in cutlery.

The alloy has several advantages, such as its high carbon content of almost 1.6%. The presence of carbon in an alloy is what increases its hardness, bearing in mind that a hard alloy has a marked cutting edge that holds up over time, which is a great asset. For this blade, the high carbon content enables it to reach 63 HRC, which shows that the core is very hard and that the knife will perform well for a long time, even with repeated cutting.

The steel also contains almost 13% chromium, an ideal element for corrosion resistance. Bear in mind, however, that SLD steel is one of the oxidizable steels. In fact, it's a hybrid steel, somewhere between oxidizable and stainless, but one that requires very careful maintenance, as if it contained only carbon.

Another advantage of SLD steel lies in its micro-structure: it is very well balanced, so much so that you can see the homogeneous distribution of micro-carbides. These increase the alloy's resistance to wear and micro-cracking.

A layer of stainless steel sits on top of the excellent SLD, giving it a little more resistance to oxidation, without making it stainless. As mentioned above, this layer also balances the blade by giving it more "flexibility". This does not mean that the knife becomes flexible, but that it is more resistant to possible shocks. Indeed, steel that is too hard tends to break more easily.

Last but not least, the blade is hammered with a unique criss-cross pattern, giving it even more character. This hammering is underlined by a polished finish that also protects the blade's surface and makes it less porous (as it is smoothed).

The knife's handle is made of olive wood, which is both pleasant to the touch and durable. Olive has a distinctive scent and a beautiful veining that is unique to each model. It's a very dense species that resists well to shocks. This also makes it more waterproof than average and therefore more resistant to humidity. Its antibacterial properties are also appreciated.

The octagonal handle is suitable for both right- and left-handed cooks. It also comes with a bolster made from olive wood.

A sequoia ring lies between the two olive parts. This wood is resistant to humidity and bacteria. It is durable and therefore a good choice for a kitchen knife. Finally, two superb white micarta edgings surround the sequoia.

Wood pulp fills the space where the blade fits into the handle, to prevent water or food residues from entering.

The santoku knife, an indispensable kitchen knife

This Yuzo SLD Polishedsantoku knife knife is a versatile knife for cutting a wide range of foods. With it, you can cut slices of meat, slice vegetables or chop aromatic herbs. With its slightly curved blade, it creates a pleasant rocking effect. Please note, however, that this knife should not be used to cut hard foods such as bones, cheese wheels or squash.

Care and maintenance

As this knife is considered oxidizable, it is essential not to leave it in prolonged contact with moisture. Also, over time, the blade may change color: this is normal! This is due to the humidity in the air and the acidity of the food, which can have an impact. The color change is simply the natural reaction of the alloy.

To preserve your knife, wash it by hand with a sponge and a mild detergent. Dishwashers are not recommended, nor should you soak your knife in the sink. Once washed, dry the knife thoroughly and store it in a dry place.

Find all Yuzo SLD Polished knives on our site!