The core of the blade is made from a hard SLD steel, but is clad in softer stainless steel. The softer stainless steel acts like a cushion and protects the harder steel from breaking (or even shattering) — a genius way to make kitchen knives. Don’t be fooled by their ashy appearance, these are hardworking knives.
SLD steel was originally designed by Hitachi for cutting other steels. It contains 1.5% carbon for an HRC of 60-62, as well as 11-13% chromium for stain resistance. Translation? It holds an edge as long as a carbon steel, but it’s so much easier to care for!
The handle is made of burnt chestnut with a water buffalo horn collar and is an oval shape giving optimal comfort to the right and left handed alike.
The kanji on the knife blade “聖作” means “Masashi Saku” or “made by Masashi”.