SLD is a semi-stainless tool steel from Hitachi - not a kitchen knife steel by origin, but one that has earned a devoted following among serious cooks for two reasons: it takes a very sharp edge and holds it remarkably well at 61-62 HRC, and it is far more stain-resistant than traditional carbon steels despite sharpening like one. The stainless cladding wraps the SLD core and makes daily maintenance simple. Made in Sanjo City, Japan exclusively for CKTG - the same workshop that produces the Kohetsu Blue #2 Nashiji line.
The honesuki is Japan's dedicated poultry boning knife - triangular, stiff, and precise for working through joints and cartilage. The SLD steel holds up particularly well in boning work where edge contact with bone and cartilage is unavoidable. The double-bevel grind works for both right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks, and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.Brand: Kohetsu
Exclusive: Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even, Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.7 oz (106 g)
Blade Length: 151 mm
Total Length: 290 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm
The honesuki is Japan's dedicated poultry boning knife - triangular, stiff, and precise for working through joints and cartilage. The SLD steel holds up particularly well in boning work where edge contact with bone and cartilage is unavoidable. The double-bevel grind works for both right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks, and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
