Hokiyama Sujihiki SLD Nashiji 240mm (9.5") - BLADE

Sujihiki SLD Nashiji 240mm (9.5"), made in the Hokiyama smithy, is made from semi-stainless SLD steel that combines ease of maintenance with impressively long edge retention. The minimalistic blade finish is a combination of nashiji and matte migaki. Due to its length, it is one of the more wieldy sujihiki knives, which makes it perfect as a gift and for all those who prefer a bit more control at the expense of reduced blade length.

The Hokiyama Sujihiki SLD Nashiji 240mm (9.5") is available without a handle, allowing you to assemble your unique custom knife! You can fit your own handle or choose from a large selection of knife handles we have on offer here. If you would like us to fit the chosen handle on the blade, please choose the option handle fitting service.

BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.

→ The long, straight blade is ideal for cutting large cuts of meat and fish.

→ A pronounced “K-tip” allows piercing and precise, delicate work.

STEEL:
The heart of the knife is made of SLD steel, chosen because systematic testing has proven its superior qualities, easy maintenance, and long-lasting sharpness. Hitachi designed the steel with the intention of cutting other steels. SLD holds an edge for as long as high-carbon steel but is much easier to care for. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.
SLD Steel Composition -  Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% 

LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade with a flat V-edge grind.

BLADE FINISH:
The blade features a beautiful combination of nashiji and matte migaki blade finishes. The upper part of the blade features kanji on the nashiji texture (nashiji means "the skin of an Asian pear" which the texture resembles), the latter of which not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing. The nashiji blade finish elegantly transitions into a matte migaki look towards the cutting edge. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core steel. You can read more about blade finishes here.

HANDLE:
This knife is without a handle, so you can fit your own. Browse our selection of handles and create your own, custom-looking knife! If you would like we to fit the selected handle to the blade for you, select Handle fitting service when adding the blade to the cart.

BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).

Each knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.