The stamped lattice pattern on the jigane of the Kohetsu SLD line is not decorative filler - it is a visual identity that reviewers consistently call out as something they expect to see on knives at two or three times the price. The core is SLD semi-stainless tool steel - a Hitachi tool steel not originally designed for kitchen knives but perfectly suited to them: sharp, tough, stain resistant, and genuinely easy to sharpen. At 61-62 HRC it holds an edge well through daily kitchen use without the reactivity concerns of traditional carbon steel. Made exclusively for CKTG in Sanjo City, Japan.
The bunka at 212mm is the larger format in the SLD line - full chef knife length with the reverse tanto tip profile. At 6.2 oz and 49mm blade height this is a serious workhorse with enough blade for high-volume prep and enough tip precision for fine detail work. The thinner choil suits big hands and those who use a choking grip. Weight: 6.2 oz (176g). Blade height: 49mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Five five-star reviews. One professional cook kept this knife in his roll for years across multiple kitchens - calls it true workhorse steel that can get as sharp as you want and will not patina under normal use. The thinner choil gets specific praise for accommodating a choking grip. A second reviewer - who compares it to Benchmade pocket knives and high-end Japanese lasers - notes the lattice pattern is something typically found on knives three times the price. He calls the value proposition similar to a warehouse store: handmade knives with intricate lattice work and precise grinding at an accessible price. Paper-thin apple slices that fall off before the next cut.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
The bunka at 212mm is the larger format in the SLD line - full chef knife length with the reverse tanto tip profile. At 6.2 oz and 49mm blade height this is a serious workhorse with enough blade for high-volume prep and enough tip precision for fine detail work. The thinner choil suits big hands and those who use a choking grip. Weight: 6.2 oz (176g). Blade height: 49mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Five five-star reviews. One professional cook kept this knife in his roll for years across multiple kitchens - calls it true workhorse steel that can get as sharp as you want and will not patina under normal use. The thinner choil gets specific praise for accommodating a choking grip. A second reviewer - who compares it to Benchmade pocket knives and high-end Japanese lasers - notes the lattice pattern is something typically found on knives three times the price. He calls the value proposition similar to a warehouse store: handmade knives with intricate lattice work and precise grinding at an accessible price. Paper-thin apple slices that fall off before the next cut.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: SLD Semi-Stainless Tool Steel
- Cladding: Stainless
- HRC: 61-62
- Finish: Stamped Lattice with Polish
- Edge Grind: Even Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.2 oz (176g)
- Blade Length: 212mm
- Total Length: 367mm
- Spine Thickness at Heel: 4mm
- Blade Height: 49mm
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
SLD210, September 20, 2025Posted By: Guy-Am-I
1 people found this review helpful
Some true workhorse steel. Used mine for years in kitchens I worked in,always in my knife roll. Can get as sharp as you can get it. Might be considered semi stainless to some, but won't patina necessarily. I love the thinner choil, excellent for big hands or people who use a choking grip. Between this, my Takeda. And Tsubaki bunka, they remain my go to's. Food release is decent and the spine is nice and stuff for those who prefer a little heft.
1 people found this review helpful
Some true workhorse steel. Used mine for years in kitchens I worked in,always in my knife roll. Can get as sharp as you can get it. Might be considered semi stainless to some, but won't patina necessarily. I love the thinner choil, excellent for big hands or people who use a choking grip. Between this, my Takeda. And Tsubaki bunka, they remain my go to's. Food release is decent and the spine is nice and stuff for those who prefer a little heft.
I thought only expensive lasers looked like thisPosted By: Nathan
34 people found this review helpful
A knife is a sharp piece of steel and anything will cut if sharpened, the rabbit hole of J. knives is confusing. This knife was picked for function first and looks second but it has made no compromise in either. The lattice pattern is something you will not see on knives until about a $350 price range, this one is $130.
Most Chefs aren't making a lot, so it got annoying trying to find info on a work knife instead of a art piece. We use hard plastic cutting boards in every kitchen Ive been to, I only met one Chef that went out of his way to have his own wood boards for his special laser thin J knives. Paper thin apple drag cuts and they fall off before the next slice. The pattern being function is really the biggest selling point, the quality of what I got is amazing. This cost less then my Benchmade pocketknife and is 5x the craft
Carbon steel will turn the onions black and while they still taste good, they're unappealing to serve. So I needed a knife that doesn't react so much.
The knives are hand forged by a blacksmith and simply sold under the CKTG store page so you are getting a handmade knife with intricate lattice work and grinding for $130. I think Kohetsu is like Costco Kirkland if you will, its the real product just under the store name. And the stamping on the blade is in Japanese. So really you pay for a Knife from CKTG and you get a real smiths work with their name on it.
The knife description is a little incorrect. It is a layered knife and the layers beautifully compliment the blade edge.. The lattice work and cladding is stainless. The SLD core is a highly resistant metal but it can still stain be mindful if you buy this! You can wash it with soap and water but if you leave it in the sink all afternoon you will ruin the blade edge. The knife has very low reactivity. After 8hrs of chopping lettuce, onions, figs, braised pears - The knife is developing a lovely hue along the edge and lower grind where the cladding thins out. This is exactly what I wanted personally because full stainless - I do not like. But caution to those that buy an SLD it isnt a dummy proof cuisine art knife
I am very happy with this knife. Thick spine and down slope; but the edge and tip and tapered beautifully. The layering process and reaction it has combined, gives the knife's edge the illusion of yaki-ire forge. Very stoked with this purchase and the Generic Gyuto 210mm Saya will fit it. Id give it a A grade on fit.
Only gripe is the heel of the blade kinda curves up a mm or so. So if you hold the knife on a cutting board like the pic, you gotta be mindful with herbs and that heel or you'll get accordion cuts. Not a biggie, since its less than a MM and the last 1/4 inch of the blade itll flatten out when I sharpen it. I think that would be the purpose of the finishing sharpening service they have, since its a handmade item its really not a complaint just double check before you cut or you'll do the job twice. Thank you to CKTG, will be looking at more SLDs
Head Chef at my work has a custom limited edition knife that he probably spent $400 on and said its fairly comparable in duty to his so that and the Smith markings have made me really comfortable with Kohetsu. Hes been cooking for over 20 years and said a good workhorse is a Dalstrong or Mac, if I want a handmade knife go for it...so after using this knife and looking it over. I would say if you have problems in the kitchen it may be user error. Theres no reason not to pass up this knife unless you just want to wear your money in the kitchen... No one is gonna go "OH IS THAT A..." so I'll be buying the store brand Kohetsu all day long
-Hand forged
-intricate forge pattern
-alloy, multi layer steel
-pitting which shows it was hammered and ground to shape
-walnut is expensive wood even for a lil handle
34 people found this review helpful
A knife is a sharp piece of steel and anything will cut if sharpened, the rabbit hole of J. knives is confusing. This knife was picked for function first and looks second but it has made no compromise in either. The lattice pattern is something you will not see on knives until about a $350 price range, this one is $130.
Most Chefs aren't making a lot, so it got annoying trying to find info on a work knife instead of a art piece. We use hard plastic cutting boards in every kitchen Ive been to, I only met one Chef that went out of his way to have his own wood boards for his special laser thin J knives. Paper thin apple drag cuts and they fall off before the next slice. The pattern being function is really the biggest selling point, the quality of what I got is amazing. This cost less then my Benchmade pocketknife and is 5x the craft
Carbon steel will turn the onions black and while they still taste good, they're unappealing to serve. So I needed a knife that doesn't react so much.
The knives are hand forged by a blacksmith and simply sold under the CKTG store page so you are getting a handmade knife with intricate lattice work and grinding for $130. I think Kohetsu is like Costco Kirkland if you will, its the real product just under the store name. And the stamping on the blade is in Japanese. So really you pay for a Knife from CKTG and you get a real smiths work with their name on it.
The knife description is a little incorrect. It is a layered knife and the layers beautifully compliment the blade edge.. The lattice work and cladding is stainless. The SLD core is a highly resistant metal but it can still stain be mindful if you buy this! You can wash it with soap and water but if you leave it in the sink all afternoon you will ruin the blade edge. The knife has very low reactivity. After 8hrs of chopping lettuce, onions, figs, braised pears - The knife is developing a lovely hue along the edge and lower grind where the cladding thins out. This is exactly what I wanted personally because full stainless - I do not like. But caution to those that buy an SLD it isnt a dummy proof cuisine art knife
I am very happy with this knife. Thick spine and down slope; but the edge and tip and tapered beautifully. The layering process and reaction it has combined, gives the knife's edge the illusion of yaki-ire forge. Very stoked with this purchase and the Generic Gyuto 210mm Saya will fit it. Id give it a A grade on fit.
Only gripe is the heel of the blade kinda curves up a mm or so. So if you hold the knife on a cutting board like the pic, you gotta be mindful with herbs and that heel or you'll get accordion cuts. Not a biggie, since its less than a MM and the last 1/4 inch of the blade itll flatten out when I sharpen it. I think that would be the purpose of the finishing sharpening service they have, since its a handmade item its really not a complaint just double check before you cut or you'll do the job twice. Thank you to CKTG, will be looking at more SLDs
Head Chef at my work has a custom limited edition knife that he probably spent $400 on and said its fairly comparable in duty to his so that and the Smith markings have made me really comfortable with Kohetsu. Hes been cooking for over 20 years and said a good workhorse is a Dalstrong or Mac, if I want a handmade knife go for it...so after using this knife and looking it over. I would say if you have problems in the kitchen it may be user error. Theres no reason not to pass up this knife unless you just want to wear your money in the kitchen... No one is gonna go "OH IS THAT A..." so I'll be buying the store brand Kohetsu all day long
-Hand forged
-intricate forge pattern
-alloy, multi layer steel
-pitting which shows it was hammered and ground to shape
-walnut is expensive wood even for a lil handle
SLD is excellent Posted By: Chef Aaron Dean
42 people found this review helpful
I have two other sizes in this Kohestu line and they are all high performers. The SLD steel is extremely tough and wear resistant. They can tough some tough use on the cutting boards and hold an edge very well. I have many knives with top steels like ZDP, HAP 40 and R2 and the SLD steel keeps up. These knives are a bit thicker on the spine but taper off well and cut fantastically! Would recommend Kohestu knives to any professional chef in the game. Don’t waist your time and money with manufactured mainstream knives. Support quality craftsman and family business!
42 people found this review helpful
I have two other sizes in this Kohestu line and they are all high performers. The SLD steel is extremely tough and wear resistant. They can tough some tough use on the cutting boards and hold an edge very well. I have many knives with top steels like ZDP, HAP 40 and R2 and the SLD steel keeps up. These knives are a bit thicker on the spine but taper off well and cut fantastically! Would recommend Kohestu knives to any professional chef in the game. Don’t waist your time and money with manufactured mainstream knives. Support quality craftsman and family business!
First Bunka user review Posted By: Peter
11 people found this review helpful
Hi Mark; This is my favourite knife. I love how sharp it is out of the box, and how long it holds an edge. the fit and finish is really really good for the price point. It's really a super everyday every purpose knife. It just drops through food, it's that sharp. highly recommended!
11 people found this review helpful
Hi Mark; This is my favourite knife. I love how sharp it is out of the box, and how long it holds an edge. the fit and finish is really really good for the price point. It's really a super everyday every purpose knife. It just drops through food, it's that sharp. highly recommended!
