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Home | Japanese Kitchen Knives | Hatsukokoro Hikari 170mm Santoku Stainless Clad SLD Hinoki Handle

Hatsukokoro Hikari 170mm Santoku Stainless Clad SLD Hinoki Handle

$145.00
$145.00
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Thin convex ground stainless clad SLD "semi-stainless" steel with imitation buffalo horn (plastic) ferruled hinoki wood handles. These stock removal san mai knives are a great value cutting smoothly and holding a long edge. 

SLD steel is a nearly stainless carbon steel at approx 11-12% chromium content (13% chromium in an alloy becomes stainless) SLD is sometimes referred to as 'semi stainless' as it rusts very slowly and has little to none reactivity with flavors.

The core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any rough feeling orange rust should be removed with a light abrasive.

Please note that the solid hinoki wood handles can develop cracks with soaking.



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.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Santoku

Santoku means "three virtues," referring to its versatility with meat, fish, and vegetables. It has a shorter, wider blade than a gyuto with a flat edge and slight curve that excels at chopping and low mincing. Ideal for home cooks due to it's smaller size range for general prep across a range of ingredients.

Listed Length: 170mm
Total Length: 311mm
Edge Length: 172mm
Heel Height: 46mm
Spine Thickness: 1.9mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Semi-Stainless Steel
Steel Type: SLD
Steel Hardness (HRC): 64
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Hinoki & Horn 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 Hatsukokoro


Hatsukokoro curates knives from skilled blacksmiths across Japan, bringing diverse regional styles under one name. “Hatsukokoro” means “First Heart,” reflecting a focus on foundational craftsmanship and quality. Instead of forging in-house, they partner with trusted makers to offer a wide variety of blades—each finished and sharpened to the brand’s high standards. Whether sourced from Tosa, Sakai, or Sanjo, Hatsukokoro knives emphasize thoughtful design, practical performance, and consistent quality. It’s a brand for cooks who appreciate variety, craftsmanship, and well-selected tools from across Japan’s knifemaking regions.

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