Yuzo SLD 27cm sujihiki olive and sequoia japanese handmade knife

A durable kitchen knife thanks to quality materials

Your Yuzo artisan knife has been forged in Japan by Tadafusa, whose workshop is located in the town of Sanjo.

It has a typically Japanese blade with its San Maï structure: these words mean "3 layers" in Japanese. The three layers are explained below:

- A rigid core that forms the base of the blade

- This is then covered by a layer of softer steel to protect it.

With the core surrounded by this second layer, we speak of 3 layers, two of which are made of the same steel. With this composition, the blade is more balanced between softness and hardness (this is due to the different steels).

The Yuzo SLD Poli series consists of knives with a core of Japanese SLD steel. This steel was developed by the world-renowned Hitachi steelworks.

Originally, SLD steel was an alloy designed solely for cutting other steels. In fact, it was intended for use in machines cutting different alloys to produce all types of parts: for mechanical engineering or to create other machines. But thanks to its highly advantageous characteristics, Hitachi decided to make it a steel in its own right! For example, SLD steel holds its cutting edge for a long time, yet is easy to sharpen whenever necessary. It would have been a shame not to take advantage of this in the cutlery industry.

SLD has many advantages, such as its high carbon content of almost 1.6%. This is a crucial element for increasing the hardness of an alloy, bearing in mind that a rigid alloy has a pronounced cutting edge over the long term, which is a real asset. Here, with a high carbon content, the knife blade has a hardness of 63 HRC. Its core is in fact extremely hard, and the knife will be very effective over time, even if you have to do a lot of cutting.

The steel also contains around 13% chromium, which helps resist corrosion. Please note, however, that SLD is considered oxidizable. It is in fact a hybrid steel that oscillates between oxidizable and stainless. In any case, it's a steel that will require special care, as if it were composed solely of carbon.

Another advantage of the SLD alloy is its microscopic structure: it is very well balanced, with a homogeneous distribution of micro-carbons. This increases steel's resistance to wear and micro-cracking.

On top of the very good SLD is a layer of stainless steel to give it a little more resistance to oxidation, without making it stainless. As we said earlier, this extra layer also balances the blade to give it more "flexibility". This means the knife becomes more resistant to impact, not more flexible. Steel that is too hard can break more easily.

Last but not least, the blade is hammered with a unique cross-hatch pattern, giving it even more character. The hammering is underlined by the polished finish, which also serves to protect the blade's surface. As the surface is smoothed, it becomes less porous.

Olive wood was chosen for the handle. It's a durable wood with a pleasant feel. With its distinctive scent, olive wood has superb veins that are unique to each knife. It is also very dense, making it more resistant to impact. Its density also makes it more waterproof than average, so olive wood is more resistant to moisture and bacteria.

The octagonal shape of the handle makes it suitable for both right- and left-handed cooks. The handle also comes with an olive-wood bolster.

A sequoia ring can be found between the two olive sections. This is a durable wood, resistant to humidity and bacteria.

Finally, two elegant white micarta edgings surround the sequoia wood ring, and wood paste fills the space where the blade fits into the handle.

The sujihiki knife is an efficient Japanese slicing knife

This 27cm Yuzo SLD Polished sujihiki knife is the Japanese equivalent of the Western slicing knife. Its long blade is ideal for slicing large fish, vegetables and meat. Caution! Under no circumstances should it be used to cut hard foods such as bones, cheese wheels or squash.

Careful maintenance of this handcrafted Japanese knife

This knife is considered oxidizable, so it should not be left in prolonged contact with moisture. Note also that with the passage of time, the blade may change color: this is normal! The alloy reacts naturally to acidity in food and humidity in the air, both of which have an impact on its color.

To preserve your knife, wash it by hand with a sponge and a mild detergent. Never put it in the dishwasher or soak it in the sink. Finally, once washed, dry carefully and store the knife in a dry place.

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