The High Performance SLD is among the new generation of steels being engineered in Japan that endeavor to surpass the capabilities of existing metals. Its main features is that it is highly wear resistant with a hardness level that rivals Blue high carbon steel with a fairly good level of stain resistance. What this means is that this combination of features allows for a knife with excellent sharpness, long edge retention, with a stainless durability.
In addition, this particular knife emphasizes a superior cutting edge by utilizing a thin blade design that will effortlessly cut through foods with very little abrasions to its surface.
The blade comes complimented with a traditional Japanese handle that is made of Keyaki and Water Buffalo Horn bolster (color varies) equipped with a protective wooden sheath called a “Saya,” which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. The octagonal shape of the handle allows for comfortable use regardless if the user is left or right handed.
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.
Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.