Experience SLD Semi-Stainless Steel at Maximum Gyuto Length
The Tsunehisa SLD Washiji KOY Gyuto 240mm is made in Japan from SLD semi-stainless steel - the longer gyuto for cooks who want more reach, with carbon-like sharpness and edge retention, significantly better rust resistance than carbon, and a distinctive yaki (charred) oak handle.
The Specs
Steel: SLD semi-stainless tool steel - San Mai
Finish: Washiji (fine pear-skin) - reduces drag and food sticking
Blade length: 240mm | Double bevel
Edge grind: Even 50/50 double bevel
Handle: Yaki (charred/scorched) oak - KOY style
Note: Semi-stainless - more rust resistant than carbon but not fully stainless
Origin: Japan
More Reach. SLD Performance.
SLD is a semi-stainless tool steel - harder and more wear-resistant than typical stainless steels, with edge retention closer to carbon steel, but with enough chromium content to resist rust far better than pure carbon. At 240mm, this blade covers the full length of large proteins and vegetables in fewer strokes. The washiji fine pear-skin finish reduces drag. The yaki oak handle is charred/scorched for a distinctive dark, textured appearance. Made in Japan by Tsunehisa.
Care & Maintenance
Hand wash and dry - more rust resistant than carbon but not fully stainless
Sharpen on Japanese water stones
Hone regularly with a ceramic or fine honing rod
Keep the oak handle dry - do not soak
Store on a magnetic strip or in a knife block to protect the edge
