Sentan builds the core of this knife from SLD, a semi-stainless tool steel at HRC 61 that delivers better wear resistance and edge retention than standard stainless options while remaining accessible on quality water stones. The san mai construction wraps the SLD core in stainless cladding, and the nashiji (pear skin) finish on the blade road provides a quiet, textured appearance that reduces surface contact and improves food release.
With a 241mm blade length and a 37mm height, the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use - a detail that matters when working through large roasts or whole fish fillets, where the knife stays in hand for multiple extended strokes. The olive wood handle is warm and comfortable, and the blue acrylic ferrule adds a durable accent. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 4.9 oz (140 g)
Blade Length: 241 mm
Total Length: 378 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
With a 241mm blade length and a 37mm height, the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use - a detail that matters when working through large roasts or whole fish fillets, where the knife stays in hand for multiple extended strokes. The olive wood handle is warm and comfortable, and the blue acrylic ferrule adds a durable accent. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
