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 Japanese pagoda wood with a water buffalo horn collar and is shaped with a half octagon, half oval shape giving optimal comfort to the right and left handed alike. This shape is really very unique and another reason why this knife is special.
The kanji on the knife blade “聖作” means “Masashi Saku” or “made by Masashi”.