These knives are handmade in Sanjo, a town in the Nigita prefecture of Japan. The town is historically renowned for its blacksmithing, as the government encouraged metalworking there after numerous natural disasters had wiped out Sanjo's farming and agriculture in 1652. The result is nearly 400 years of refined craftsmanship. This manufacturer was founded in 1948 and first produced tools such as shears and sickles for farming, before turning to knives as demand for high quality home goods rose.
Unlike most Western knives, these blades are crafted from two different types of steels. The core is hard SLD steel, or carbon steel, while the outer layer is a softer stainless steel to protect the inner layer. The carbon steel lends durability and a higher standard of cut for the blade, while the stainless steel retains some practicality when it comes to maintenance. The chestnut wood handle goes through a patented semi-charcoaling process which makes it water resistance and anti-bacterial.
Item details: This sashimi knife is right-handed to optimize the cut. Only one side of the blade is ground down, while the other is flat. This creates an overall sharper edge, while the flat side stops the blade sticking while you slice.
Measurements: L: 12.75", 8" blade
Care Instructions: SLD steel contains high levels of carbon, and so we recommend hand washing with mild dish soap, using on a soft sponge. Dry the knife and handle thoroughly after every use. The knife should be cleaned immediately after handling high-acidity items like citrus and we recommend sharpening regularly, at least every three months.