SLD (SKD11) semi-stainless core steel by Hitachi Metals Ltd.
Tsuchime (hammered) and nashiji (pear skin) finishes give the blade a distinctive, textured appearance
Stainless clad construction for easier maintenance
Designed as a nakiri, specialized for vegetable preparation with a straight, broad blade for efficient chopping, slicing, and dicing
Fitted with an octagonal burnt oak handle
Ambidextrous design suitable for both right- and left-handed users
Ideal for both home cooks and professional chefs
The Tsunehisa nashiji SLD nakiri is a handcrafted Japanese knife featuring a core of SLD steel from Hitachi. This semi-stainless steel contains 12% chromium, falling just short of the 13% required for full stainless classification. SLD steel offers good edge retention and adequate toughness. The blade's surface showcases a combination of tsuchime (hammered) and nashiji (pear skin) finishes, giving it a distinctive textured appearance. These traditional finishing techniques contribute to the knife's aesthetic appeal and character.
The nakiri knife is designed specifically for vegetable preparation. Its straight, broad blade allows for efficient chopping, slicing, and dicing of a wide variety of vegetables. The flat edge profile enables full contact with the cutting board, facilitating clean cuts and reducing the need for horizontal slicing motions. This makes the Tsunehisa nashiji SLD nakiri particularly well-suited for tasks such as preparing leafy greens, root vegetables, and herbs.
Overall length: 302mm Blade length (heel to tip): 166mm / 6.54" Blade height at the heel: 51.5mm Spine thickness at the handle: 2.1mm Spine thickness at the heel: 2.1mm Spine thickness midway: 2.0mm Spine thickness 1cm from the tip: 2.0mm Weight: 157g Edge/bevel: 50:50 Handle: octagonal burnt oak Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Tsunehisa nashiji SLD nakiri knife, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
