SLD is a semi stainless tool steel that holds an edge well while sharpening back to sharp with relative ease, and this 160mm nakiri from the Hatsukokoro Hikari line puts that balance to work on vegetable prep. The flat, tall profile is built for efficient push cutting straight through produce.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps reduce drag while slicing. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
What Customers Are Saying:The one reviewer on this listing had been looking for a nakiri for some time and is glad they chose this one, reporting that it flies through hard produce like carrots and sweet potatoes, holds an edge well, and sharpens easily, with fit and finish they describe as very nice.
Care Instructions:SLD is more rust resistant than traditional carbon steel but still best treated with some care. Hand wash and dry the blade immediately after use rather than letting it soak, and avoid cutting through bones or frozen foods. Sharpen on quality water stones, and regular honing or stropping will keep the edge at its best.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps reduce drag while slicing. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
What Customers Are Saying:The one reviewer on this listing had been looking for a nakiri for some time and is glad they chose this one, reporting that it flies through hard produce like carrots and sweet potatoes, holds an edge well, and sharpens easily, with fit and finish they describe as very nice.
Care Instructions:SLD is more rust resistant than traditional carbon steel but still best treated with some care. Hand wash and dry the blade immediately after use rather than letting it soak, and avoid cutting through bones or frozen foods. Sharpen on quality water stones, and regular honing or stropping will keep the edge at its best.
- Maker: Hatsukokoro
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: SLD Semi-Stainless Tool Steel
- Grind: 50/50 Convex, 12 Degrees Per Side
- Handle: Octagonal Ebony
- Finish: Satin Polish
- Weight: 5.6 oz (158 g)
- Blade Length: 160 mm
- Total Length: 308 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
1 review(s) 
