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Japanese Knives
Masashi Shiroshu
The core of the blade is made from hard SLD steel and is clad in softer stainless steel. SLD contains 1.5% carbon for an HRC of 63–64, as well as 11–13% chromium for stain resistance. Through a special heat-treating process, Masashi-san is able to get SLD incredibly hard, giving it edge retention on par with high-end carbon steel. Despite the stainless steel nature, you’ll still want to dry it off after each use.
The handle is made of Japanese Pagoda wood 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”.
| Steel Type | SLD Semi-Stainless Steel with Stainless Steel Cladding |
|---|---|
| Rockwell Hardness | 63–64 |
| Blacksmith | Masashi Yamamoto |
| Handle | Wa (Japanese) Handle - Oval Pagoda Wood Handle with Water Buffalo Horn Collar |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
The core of the blade is made from hard SLD steel and is clad in softer stainless steel. SLD contains 1.5% carbon for an HRC of 63–64, as well as 11–13% chromium for stain resistance. Through a special heat-treating process, Masashi-san is able to get SLD incredibly hard, giving it edge retention on par with high-end carbon steel. Despite the stainless steel nature, you’ll still want to dry it off after each use.
The handle is made of Japanese Pagoda wood 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”.
