Hikari Gyuto SLD Kurozome Damascus 195mm (7.7")
The Hikari Gyuto SLD Kurozome Damascus 195mm (7.7") features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards.
The unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:
SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.
SLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.
SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3%
LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The Hikari line features a unique Damascus pattern, showcasing the beautiful spiral of intertwined steel layers. Each blade is etched to enhance contrast, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.
The Hikari Gyuto SLD Kurozome Damascus 195mm (7.7") features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards.
The unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:
SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.
SLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.
SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3%
LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The Hikari line features a unique Damascus pattern, showcasing the beautiful spiral of intertwined steel layers. Each blade is etched to enhance contrast, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.
Original: $250.00
-70%$250.00
$75.00Description
The Hikari Gyuto SLD Kurozome Damascus 195mm (7.7") features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards.
The unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:
SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.
SLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.
SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3%
LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The Hikari line features a unique Damascus pattern, showcasing the beautiful spiral of intertwined steel layers. Each blade is etched to enhance contrast, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.
