Steel: Semi-stainless SLD core with a 2-layer stainless steel cladding (HRC 60–62)
Blade length: 111 mm
Blade height: 29 mm
Thickness at heel: 1.8 mm
Thickness at mid-spine: 1.8 mm
Weight: 61 g
Blade finish: Polished with a lightly misted cladding that contrasts beautifully against the mirror-polished core steel.
Handle: Mono Bubinga

This knife series is the result of a close collaboration between Hatsukokoro and one of the largest and most highly regarded knife manufacturers in Seki City, Japan. We have been genuinely impressed by this collection. The excellent SLD steel, refined finish, exceptionally thin blade geometry, and outstanding value for money make these knives an easy recommendation.

SLD is a highly wear-resistant steel that retains its edge for an exceptionally long time, particularly when it is not polished to an overly refined finish. Allowing the edge to retain a slight amount of tooth provides excellent cutting performance and edge longevity. We recommend finishing the edge on a 1000–3000 grit stone to achieve the ideal balance of sharpness, bite, and edge retention.

SLD is semi-stainless, meaning it offers very good corrosion resistance but is not completely stainless. Over time, the exposed core steel will naturally develop a slightly darker patina, creating a beautiful contrast between the core and the stainless cladding.

Important

Please remember that the edge is both hard and extremely thin. Avoid exposing it to unnecessary stress, especially lateral forces.

When using a Japanese knife with a thin blade, the edge should always be moving as it cuts. Never force the blade straight through an ingredient without a slicing motion. Likewise, never twist, pry, or rock the blade sideways to separate food, as this may damage the edge.