Yoshikane SLD Kurosome Damascus 210mm Gyuto with Charred Chestnut / Buffalo Horn Handle

A semi-stainless steel from Hitachi. They use SKD 11 as a base and refine it further for better edge life. SLD ranges from 12-13% chromium content, right on the stainless / non-stainless boundary. It has excellent toughness and can be ground very thin without becoming chippy, making for a great work horse blade.

Spec:

• Origin (Made in): Sanjo City, Niigata Prefecture, Japan
• Craftsman: Kazuomi Yamamoto
• Brand: Yoshikane Hamono
• Knife Type: Gyuto
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): SLD (Semi Stainless) 
• Jigane (Cladding): Stainless Steel
  
• Hardness: 64 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Damascus
• Kurosome (Black Etched)
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 50mm
• Spine Thickness
• Above heel: 3.7mm
• Middle: 2.2mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Charred Chestnut
• Kuchiwa: Black Buffalo Horn
  
• Length: 127mm
• Overall Length: 359mm
• Weight: 169g (5.96oz)
• Hand Chiseled Mark: In Japanese Kanji "Yoshikane" (吉兼)

About Yoshikane Hamono 吉金刃物

With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.

Care:

SLD is a semi-stainless steel. With general use, the knife is unlikely to develop patina or rust. However, as the chromium content of SLD is comparatively lower than stainless steels, patina or rust may develop under certain conditions such as prolonged exposure to water. The cladding of the knife is fully stainless therefore if patina or rust is to develop at all, it will be localized on the exposed core steel near the cutting edge. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.