Tokushu Knife Tsuchime SLD 165mm Nakiri

Overview

The Tokushu Knife by Tadafusa Tsuchime SLD Nakiri 165mm brings together Sanjo craftsmanship, reliable semi-stainless performance, and a choice of custom wa handles or a blade-only option. Forged in Tsubame-Sanjo, Niigata, Japan, this nakiri is built for clean, confident vegetable prep with the added durability and edge retention that make SLD steel such a practical choice for daily kitchen work.

SLD is a semi-stainless steel originally developed by Hitachi, valued by Japanese knife users for its carbon-steel-like edge retention with easier care than fully reactive carbon steel. It takes a sharp, aggressive edge and holds it well through demanding prep, making this knife a strong choice for potatoes, squash, onions, cabbage, herbs, and everyday vegetable work. The stainless cladding adds extra protection and keeps maintenance simple: wash by hand, dry thoroughly, and avoid leaving the blade wet or sitting in acidic ingredients.

The tsuchime hammered finish gives the blade a classic Japanese look while helping reduce drag through dense ingredients. As a nakiri, this knife is designed for push cutting, chopping, and clean vertical cuts rather than rocking through bones or hard frozen foods. The tall 49mm blade height gives excellent knuckle clearance and a confident board presence, while the 165mm length keeps it nimble enough for home kitchens and professional prep stations alike.

Choose a finished knife with a custom wa handle, or select the blade-only option for your own handle fitting. Natural wood and horn vary in grain and colour, giving each handled knife its own individual character.

Handle Options

• Standard Amboyna: Amboyna burl wa handle with a horn ferrule.
• Amboyna with Contrast: Amboyna burl wa handle with contrasting wood tones and a horn ferrule.
• Cypress & Buffalo Horn: Cypress wa handle with a buffalo horn ferrule, shown in the two photos for this option.
• Blade Only: Supplied without a handle, as shown in the two blade-only photos. A suitable handle must be fitted securely before use.

For the best possible cutting experience, this knife can be paired with professional sharpening before use. A properly sharpened SLD nakiri should feel crisp, controlled, and precise through vegetables, rewarding clean technique and a knife-friendly cutting surface.

Common Questions

Q: Is the Tokushu Knife SLD Nakiri good for home cooks?

A: Yes. This nakiri is an excellent choice for home cooks who want Japanese knife performance without the higher maintenance of fully reactive carbon steel. The SLD semi-stainless core offers strong edge retention, while the stainless cladding makes daily care easier.

Q: What is a nakiri best used for?

A: A nakiri is designed for vegetable prep. Its flat edge profile and tall blade make it ideal for push cuts, chopping, and clean slicing through ingredients like onions, carrots, potatoes, cabbage, herbs, and squash. It is not intended for bones, frozen food, twisting cuts, or hard impacts.

Q: How do I care for SLD semi-stainless steel?

A: Wash the knife by hand with mild soap, dry it immediately, and store it safely. SLD is easier to maintain than traditional carbon steel, but it is still best treated with care. Avoid the dishwasher, soaking, cutting frozen foods, or scraping the board with the edge.

Q: Why choose the Amboyna Burl and Horn handle?

A: The Amboyna Burl and Horn handle adds comfort, balance, and a premium visual upgrade. Each handle has natural variation, so every knife has a one-of-a-kind look while maintaining the traditional wa-handle feel many Japanese knife users prefer.

Specifications

• Brand: Tokushu Knife by Tadafusa
• Made In: Tsubame-Sanjo, Niigata, Japan
• Knife Type: Nakiri
• Core Steel: SLD Semi-Stainless Steel
• Cladding Type: Stainless Cladding
• Finish: Tsuchime Hammered Finish
• Blade Length: 165mm
• Blade Height: 49mm
• Spine Thickness: 3mm at heel
• Weight: Approximately 140g for the handled knife; varies by handle and does not apply to the blade-only option
• Handle Material: Varies by selected option: Amboyna burl and horn, Cypress and buffalo horn, or blade only without a handle
• Hardness: 62 HRC
• Edge/Bevel: Double Bevel, 50/50

Care Note: This is a high-performance Japanese kitchen knife. Use it on vegetables, boneless proteins, and appropriate ingredients only. Do not use it on bones, frozen food, hard seeds, shellfish, or anything harder than you would comfortably chew. Hand wash and dry immediately after use.