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 Shitanwood 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.
The most versatile and one of the most popular knives that a cook can have today is a Japanese all purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.