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Home | Japanese Kitchen Knives | Hitohira TD 210mm Gyuto SLD Stainless Clad Nashiji Walnut

Hitohira TD 210mm Gyuto SLD Stainless Clad Nashiji Walnut

€170,98
€170,98
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SLD semi-stainless steel core clad with polished subtle geometric hammer marked stainless steel. Heat treatment offers a nice combination of edge life, and easy sharpening and toughness. SLD cuts well as it dulls and maintains a toothy edge for a long time. While not 100% stainless, SLD rusts very slowly and can be maintained almost as easily as stainless without intersecting with reactive ingredients like carbon steel. Avoid bones, pits and twisting knife on hard cutting boards though.



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.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 366mm
Edge Length: 214mm
Heel Height: 47mm
Spine Thickness: 3.2mm
Weight:
Orientation: Ambidextrous

Blade Type: Semi-Stainless Steel
Steel Type: SLD
Steel Hardness (HRC): undisclosed
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Walnut

  • 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

€29,97
€29,97
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€65,22
€65,22
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€72,27
€72,27
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,12
€51,12
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,64
€54,64
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



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 Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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