Yuzo SLD 24cm sujihiki olive and sequoia japanese handmade knife

The sujihiki knife: the versatile slicing knife

The Yuzo SLD Polished sujihiki knife is a Japanese knife with a long blade that is the equivalent of the Western slicing knife. It can be used to slice meat, but is also ideal for cutting long slices of fish or vegetables. This knife should not be used to cut hard foods such as bones, squash or wheels of cheese.

The choice of quality materials for this durable Japanese knife

This handcrafted Yuzo knife was forged by Tadafusa Cutlery, whose workshop is located in Sanjo, Japan.

With its San Maï structure, the knife's blade is typically Japanese. The term San Maï means "3 layers" in Japanese and can be explained as follows:

- The core of the knife is rigid and forms the base of the blade.

- A layer of softer steel covers the core to protect it.

Because the core is surrounded by this layer of steel, we speak of 3 layers (two of which are made of the same steel). With such a composition, the blade has a better balance between hardness and flexibility due to the different alloys.

Yuzo SLD Poli series knives feature a core of Japanese SLD steel, an alloy developed by Hitachi. Hitachi is a world-renowned Japanese steelmaker.

Initially, SLD was created for the sole purpose of cutting other alloys. It was intended for machines capable of slicing all types of alloys used in the production of a wide range of parts (from mechanics to the design of other machines). But because of its excellent characteristics, Hitachi decided to make it a real alloy in its own right. SLD has a long-lasting cutting edge, but is still easy to sharpen whenever necessary. It would have been a shame not to use it in cutlery.

This steel has a number of advantages, starting with its high carbon content of around 1.6%. Carbon is an indispensable element in the hardness of an alloy. A rigid alloy has a sharp edge over time, which is a real advantage. Thanks to the high carbon content of the alloy, the blade in this case has a hardness of 63 HRC, which is proof of the extreme hardness of the core and of a knife that lasts, even with repeated cutting.

SLD steel also has a chromium content of around 13%, which is useful for corrosion resistance. However, this steel is considered oxidizable. It is in fact a hybrid between oxidizable and stainless steel, but will require careful maintenance, like an all-carbon knife.

Another advantage of SLD steel lies in its micro-structure: it has an excellent balance, so that the micro-carbons are evenly distributed. This increases its resistance to wear and micro-cracking.

A layer of stainless steel sits on top of the excellent SLD, giving it a little extra resistance to oxidation. However, this does not make it stainless. As mentioned above, this extra layer also balances the blade and gives it greater "flexibility". This does not mean that the knife becomes flexible, but simply that it is better able to withstand potential impacts. If steel is too hard, it tends to break more easily.

Last but not least, the blade features a new hammering pattern with criss-cross motifs, giving it added character. This hammering is enhanced by the polished finish, which also serves to protect the blade's surface and make it less porous (as it is smoothed).

The handle of the sujihiki knife is made of olive wood, a species known for its durability and pleasant feel. It's a wood with a distinctive scent and a beautiful grain, which is unique to each knife. Olive is very dense and therefore more resistant to impact. Its density makes it more watertight than the average, and therefore more resistant to humidity. Olive is also appreciated for its resistance to bacteria.

With its octagonal shape, the handle is suitable for all cooks: both right-handed and left-handed. It also features an olive wood bolster.

You can also see a sequoia ring between the two olive wood parts. This wood is resistant to moisture and bacteria. It is durable and therefore a good choice for a kitchen knife.

Note also the two elegant white micarta edgings that surround the sequoia wood.

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

How do I care for my handcrafted Japanese knife?

This knife is considered oxidizable, so it should not be left in prolonged contact with moisture. Also, over time, the blade may change color, and this is totally normal! It's simply a question of the steel reacting naturally to the acidity of food and the humidity in the air.

To preserve your knife, wash it by hand only, using a sponge and a mild detergent. Do not put it in the dishwasher or leave it to soak in the sink. Once washed, dry the knife thoroughly and store it in a dry place.

There's a whole host of cutting boards to choose from!