Experience SLD Semi-Stainless Steel in the Japanese Slicing Knife
The Tsunehisa SLD Washiji KOY Sujihiki 240mm is made in Japan from SLD semi-stainless steel - a long, narrow slicing blade for carving roasts and slicing fish with a single clean pull-stroke, with carbon-like sharpness 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 | Narrow, long slicing profile
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
One Stroke. SLD Precision.
The Sujihiki's long, narrow blade minimises surface contact with the protein, reducing friction and delivering thinner, more even slices than a gyuto ever could. SLD semi-stainless delivers carbon-like sharpness and edge retention with significantly better rust resistance than pure carbon. The washiji fine pear-skin finish further reduces sticking. 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 - thin blade, use care
Rinse immediately after contact with fish and salt
Keep the oak handle dry - do not soak
Store on a magnetic strip or in a knife block to protect the edge
