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Kohetsu SLD Sujihiki 270mm: The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule which is comfortable and well balanced with the blade.Brand: Kohetsu
Blacksmith: Undisclosed
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even (see photo of choil)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140 g)
Edge Length: 272 mm
Total Length: 427 mm
Spine Thickness at Heel: 3.9 mm
Blade Height: 35.9 mm
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule which is comfortable and well balanced with the blade.
