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 270mm sujihiki is the professional slicing length for confident full-length cuts through whole fish, roasts, and large proteins. SLD at 61-62 HRC holds a fine slicing edge well between sharpenings. The lattice jigane finish is the visual signature of the SLD line. 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. 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: 4.9 oz (140 g)
Blade Length: 272 mm
Total Length: 427 mm
Spine Thickness at Heel: 4 mm
Blade Height: 36 mm
The 270mm sujihiki is the professional slicing length for confident full-length cuts through whole fish, roasts, and large proteins. SLD at 61-62 HRC holds a fine slicing edge well between sharpenings. The lattice jigane finish is the visual signature of the SLD line. 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. 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.
