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!

Tokushu SLD 150mm Tsuchime Honesuki

Sale price

Regular price $159.00
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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!

Customer Reviews

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Customer Reviews

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J
James Madden
SLD Honeski

I’ve been wanting to purchase a Honesuki for awhile now. A wide variety of choices accompany the wide variety of prices.
I contacted Zach at Tokushu and explained my need and asked for his opinion.
Without hesitation he recommended the SLD.
I already owned a 240 Gyuto, and I love the knife.
Fast shipping brought it to me in a short period of time. Perfect weight and quality right ootb. It’s wicked sharp and cuts through a bird like it was made from butter.

M
Matt Lopez
Tokushu honesuki

I got this knife to run butcher and breakdown proteins. I enjoyed the fact it was semi stainless so I wasn’t gonna have to do lots of cleaning maintenance and drying as whole. Don’t let it’s size fool you this guy is a beast. It has a nice hammer marking tschuime and handle is a nice feel and fits the price point. I don’t often go super crazy with knives that are solely for raw fabrication. OOTB edge was a solid 8.8/10. While I knew it could get sharper I wanted to see how the edge retention was . In 6 weeks it has broken down over 700 pounds of filet tenderloins, frenched over 40 Tomahawks ribeye bones. Performed small line task. Last but not least this little guy broke down 2 red stag and 4 axis before I dulled it to a point that daily stropping wasn’t gonna help and the edge bush from brushing on large bones needed to be addressed. After 4 shifts of cutting and the Frenching 10 tomahawks it needed daily strop with 1 micron paste. And until the 6 full carcasses was holding on strong. It could if benefited from a sharpening but again goal was edge retention.
I pulled the atoma and ground down the edge push . Nano hone 200 got a little bit of thinning going to reset some geometry . Nano 400 reset bevel , cerax and rika 5k was the progression. Stropping on hard leather had me pushing through napkins again. It feels sharper than day one and has held a decent edge thus far. I would happily buy this again especially for a knife you want to run through the ringer