This nakiri was used and returned to us. We have applied our sharpening service to the knife and are now offering it for sale at a discount.
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 nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting produce. At 165mm blade length with 48mm height and 4mm spine this is a substantial nakiri with real board presence. The lattice stamped finish aids food release on sticky vegetables and green onions in particular. Weight: 5.4 oz (153g). Blade height: 48mm. 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: Eleven five-star reviews averaging a perfect score. Reviewers describe sharp delivery out of the box and a knife that feels exactly right in weight, size, and thickness. One first-time Japanese knife owner praises the push-cut capability on green onions specifically - clean through negi where rocking blades struggle. The semi-stainless nature draws repeated praise for removing anxiety about moisture and cleaning. One reviewer spent considerable time deciding and describes finding the SLD Nakiri as something that feels perfect across every dimension.
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 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 nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting produce. At 165mm blade length with 48mm height and 4mm spine this is a substantial nakiri with real board presence. The lattice stamped finish aids food release on sticky vegetables and green onions in particular. Weight: 5.4 oz (153g). Blade height: 48mm. 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: Eleven five-star reviews averaging a perfect score. Reviewers describe sharp delivery out of the box and a knife that feels exactly right in weight, size, and thickness. One first-time Japanese knife owner praises the push-cut capability on green onions specifically - clean through negi where rocking blades struggle. The semi-stainless nature draws repeated praise for removing anxiety about moisture and cleaning. One reviewer spent considerable time deciding and describes finding the SLD Nakiri as something that feels perfect across every dimension.
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: 5.4 oz (153g)
- Blade Length: 165mm
- Total Length: 305mm
- Spine Thickness at Heel: 4mm
- Blade Height: 48mm
