Thin ground, light weight san mai wa-gyuto with a stainless clad SLD 'semi stainless' core blade and a ho wood and horn ferruled handle. A very fine working knife that will hold an edge very well without being difficult to sharpen.

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.

While SLD has good toughness it this knife is ground exceedingly thin and can be bent or chipped if mistreated, it will not tolerate hitting hard ingredients, twisting on the cutting board or smashing garlic.