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Home | Japanese Kitchen Knives | Tagai Sanjo 150mm Petty SLD Oak and Wenge Handle

Tagai Sanjo 150mm Petty SLD Oak and Wenge Handle

$234.00
$234.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

Tagai knives are a collaboration born in Sanjo Niigata and are forged and ground by Hosokawa-san (Gihei Hamono).

These are forged in stainless clad SLD with a migaki finish, they have the classic Sanjo geometry with strong distal taper and are ground very thin behind the edge. Handles are square leaning oak and wenge octagonal handle, also made in Sanjo specifically for this series.

SLD steel is an improved SKD11 carbon tool steel most commonly used in tap and die tools and metal stamping dies. It is designed to stay tough when treated hard and to retain its workability at a high hardness as well. For knife making this translates to a very long lived tough edge with near stainless properties. It holds an edge very nicely and cuts well as it dulls. While SLD has a very high chromium content for a carbon steel which slows down rust, it is not stainless, avoid soaking or leaving food on the blade.

Maintain with care, hand wash and dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. As these are ground very thin please be careful of twisting the blade on the cutting board or cutting hard ingredients, these are very high performing knives, but do not tolerate misuse.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Semi-stainless

Reacts very slowly with regular use.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 150mm
Total Length: 288mm
Edge Length: 142mm
Heel Height: 38mm
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Semi-Stainless Steel
Steel Type: SLD
Steel Hardness (HRC): 63
Reactive: Partially
Handle Type: Japanese (wa)
Handle Material: Oak & Wenge Ferrule

  • This is a semi-stainless steel knife made from thin, hard steel.
  • Semi-stainless steel knives can vary in corrosion resistance and can develop a light patina if they are neglected regularly.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust can form with repetitive long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



SLD

Carbon (C): ≈1.40–1.60% | Chromium (Cr): ≈11.0–13.0% | Molybdenum (Mo): ≈1.0% | Vanadium (V): ≈0.3%

Hitachi SLD is a refined D2‑type semi‑stainless engineered for better toughness and cleanliness. At ~60–62 HRC it offers long‑wearing edges with less chipping than conventional D2 and easier maintenance—popular in high‑end Japanese kitchen knives.



About Tagai Sanjo

Sanjo, Niigata, Japan

Tagai is a collaborative project from Sanjo, Niigata, uniting blacksmiths like Mutsumi Hinoura and Takashi Hosokawa. Rather than a single workshop, Tagai blends the talents of top regional makers to create knives that reflect Sanjo’s spirit: practical, balanced, and beautifully ground. Tagai knives often use proven steels like Shirogami or SLD and are ground for efficient cutting with strong spine-to-edge taper. “Tagai” means “together,” fitting for a brand shaped by shared skill and vision. These knives are a refined showcase of Sanjo craftsmanship, designed with professional use in mind.

See All Tagai Sanjo