SLD Knives: The Perfect Blend of Durability and Performance
We are so excited to offer our line of SLD knives. These knives are made for the line, or the home cook who wants to take their boning knife to the next level. The honesuki knife is made for deboning meat and poultry.
SLD: A Tough Semi-Stainless Steel
SLD is a tough semi-stainless version of D2 tool steel specially tuned for kitchen knives. Low-maintenance, decent edge retention, easy to sharpen, and a bit tougher than traditional steels, it is made for the line.
Cladding and Maintenance
Cladding is semi-stainless, so you should dry the knife before storage. If you leave water on it for over 30 minutes, you will start to see light staining that will easily scrub off. So you can set it down while working, and not have any problems. A quick wipe before you store it is about as difficult as it gets to maintain this knife.
Quality and Craftsmanship
These all feature our "Tokushu Knife" Kanji, and high-quality handles made by local craftsmen in Sanjo, Japan. The handles are some of the best quality I have seen in this style.
Specifications:
- Length: 295mm
- Weight: 112g
- Edge Length: 155mm
- Heel Height: 40mm
- Thickness at spine: 3.3mm at heel forged taper
- Steel Type: Semi-Stainless SLD
- HRC: 62
- Cladding: Tsuchime hammered semi-stainless
- Bevel: Double Bevel
- Handle: Rosewood and Ebony Handle
- Manufacturer: Tadafusa and local Sanjo craftsman
Experience the exceptional quality and performance of our SLD knives. Designed for both professional chefs and home cooks, these knives offer a seamless blend of functionality and aesthetics. Order yours today!
SLD Knives: The Perfect Blend of Durability and Performance
We are so excited to offer our line of SLD knives. These knives are made for the line, or the home cook who wants to take their boning knife to the next level. The honesuki knife is made for deboning meat and poultry.
SLD: A Tough Semi-Stainless Steel
SLD is a tough semi-stainless version of D2 tool steel specially tuned for kitchen knives. Low-maintenance, decent edge retention, easy to sharpen, and a bit tougher than traditional steels, it is made for the line.
Cladding and Maintenance
Cladding is semi-stainless, so you should dry the knife before storage. If you leave water on it for over 30 minutes, you will start to see light staining that will easily scrub off. So you can set it down while working, and not have any problems. A quick wipe before you store it is about as difficult as it gets to maintain this knife.
Quality and Craftsmanship
These all feature our "Tokushu Knife" Kanji, and high-quality handles made by local craftsmen in Sanjo, Japan. The handles are some of the best quality I have seen in this style.
Specifications:
- Length: 295mm
- Weight: 112g
- Edge Length: 155mm
- Heel Height: 40mm
- Thickness at spine: 3.3mm at heel forged taper
- Steel Type: Semi-Stainless SLD
- HRC: 62
- Cladding: Tsuchime hammered semi-stainless
- Bevel: Double Bevel
- Handle: Rosewood and Ebony Handle
- Manufacturer: Tadafusa and local Sanjo craftsman
Experience the exceptional quality and performance of our SLD knives. Designed for both professional chefs and home cooks, these knives offer a seamless blend of functionality and aesthetics. Order yours today!