Hatsukokoro Hikari SLD Stainless Clad Kiritsuke Santoku 170mm - Olive Wood Handle

A fast, versatile kitchen companion engineered for compact daily prep. The Hatsukokoro Hikari 170mm Kiritsuke Santoku pairs the extreme durability and wear resistance of Hitachi SLD semi-stainless die steel with easy-care stainless cladding. Featuring an aggressive triangular "reverse-tanto" (K-tip) profile and a flat cutting sweet spot, this knife delivers laser-precise tip control, clean push-cutting, and effortless food release, complemented by an ergonomic octagonal olive wood handle.

Key Features

• Hitachi SLD Semi-Stainless Steel Core: Originally developed as a high-performance cold-work die steel, SLD is hardened to 62–63 HRC. It provides extraordinary edge retention and wear resistance comparable to high-carbon steel, with the added benefit of semi-stainless corrosion resistance.

• 3-Layer Stainless San Mai Cladding: The SLD core is wrapped in protective stainless steel cladding, drastically reducing daily maintenance while leaving only the exposed core edge to take on a subtle, protective patina over time.

• Dynamic Kiritsuke Santoku (K-Tip) Profile: Combines the flat, multi-purpose chopping belly of a traditional Santoku with an acute reverse-tanto tip—ideal for delicate shallot scoring, garlic mincing, and horizontal trimming alongside standard vegetable and protein prep.

• Laser-Thin Geometry: Ground thin behind the edge by skilled Japanese sharpeners to minimize drag, prevent wedging in dense produce, and glide smoothly through ingredients.

• Octagonal Natural Olive Wood Handle: Hand-fitted with an ergonomic octagonal (Hakkaku) handle sculpted from dense natural olive wood, providing a tactile, secure grip for both pinch and handle holds alongside natural resistance to kitchen moisture.

Technical Specifications

Care Instructions & Maintenance

• Hand Wash & Dry Thoroughly: Wash by hand using warm water and mild dish detergent, then wipe dry completely with a clean towel immediately after use. While the stainless cladding is rust-proof, the exposed SLD cutting edge can spot if left wet or exposed to acidic foods for long periods.

• Dishwasher Prohibition: Never clean this knife in a dishwasher. Extreme heat, caustic detergents, and high-pressure jets will damage the natural olive wood handle and ruin the blade edge.

• Avoid Hard Surfaces & Dense Foods: Do not cut bones, frozen ingredients, shells, or dense fruit pits. Always cut on soft end-grain wooden boards or Japanese synthetic rubber cutting mats to prevent micro-chipping.

• Sharpening: Sharpen on Japanese water whetstones (1000–6000 grit). Avoid honing rods, pull-through sharpeners, or motorized wheels, which can alter the blade profile and chip high-hardness tool steel.