The stamped lattice pattern on the jigane of the Kohetsu SLD line is not decorative filler - it is a visual identity that reviewers consistently call out as something they expect to see on knives at two or three times the price. The core is SLD semi-stainless tool steel - a Hitachi tool steel not originally designed for kitchen knives but perfectly suited to them: sharp, tough, stain-resistant, and genuinely easy to sharpen. At 61-62 HRC, it holds an edge well through daily kitchen use without the reactivity concerns of traditional carbon steel. Made exclusively for CKTG in Sanjo City, Japan.
The nakiri is Japan's dedicated vegetable knife, with a flat edge, a tall blade, and a squared tip, built for push-cutting produce. This is a substantial nakiri with real board presence. The lattice-stamped finish aids food release on sticky vegetables. The even, double-bevel grind works equally well for right- and left-handed cooks, and the stainless cladding over the SLD core keeps daily maintenance simple.
What Customers Are Saying: Reviewers describe sharp delivery out of the box and a knife that feels exactly right in weight, size, and thickness. One first-time Japanese knife owner praises the push-cut capability on green onions specifically - clean through negi where rocking blades struggle. The semi-stainless nature draws repeated praise for removing anxiety about moisture and cleaning. One reviewer spent considerable time deciding and describes finding the SLD Nakiri as something that feels perfect across every dimension.
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: 5.4 oz (153 g)
Blade Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
The nakiri is Japan's dedicated vegetable knife, with a flat edge, a tall blade, and a squared tip, built for push-cutting produce. This is a substantial nakiri with real board presence. The lattice-stamped finish aids food release on sticky vegetables. The even, double-bevel grind works equally well for right- and left-handed cooks, and the stainless cladding over the SLD core keeps daily maintenance simple.
What Customers Are Saying: Reviewers describe sharp delivery out of the box and a knife that feels exactly right in weight, size, and thickness. One first-time Japanese knife owner praises the push-cut capability on green onions specifically - clean through negi where rocking blades struggle. The semi-stainless nature draws repeated praise for removing anxiety about moisture and cleaning. One reviewer spent considerable time deciding and describes finding the SLD Nakiri as something that feels perfect across every dimension.
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.
