Hikari SLD Handcrafted Japanese Sujihiki Kiritsuke Knife 20cm

Precision built for slicing

The handcrafted Wusaki Hikari SLD sujihiki knife combines the slender profile of a sujihiki with the angled tip of a kiritsuke. Its 20cm blade supports long strokes for slicing meat, portioning fish, filleting or making precise finishing cuts. Handcrafted in Japan, this model from the Hikari SLD range meets the expectations of demanding home cooks as well as professionals looking for finesse, control and consistency.

A high-performance SLD steel blade

Its San Mai blade is built on three layers of steel. The core, made of SLD steel, enriched with close to 1.6% carbon and around 13% chromium, reaches a hardness of close to 63 HRC. This composition delivers a rigid, durable, wear-resistant edge, while still keeping a good ability to be sharpened. The softer outer layers add greater tolerance to impact.

A handle with a stable grip

The 13cm handle is shaped from bubinga wood, a dense African wood species prized for its sturdiness, distinctive grain and warm tones. Its natural resistance to moisture suits regular use, provided it's dried carefully. The octagonal shape ensures a stable, intuitive grip, suited to right- and left-handers alike. It supports control during long cuts and limits unwanted movement.

Japanese heritage and care advice

The Hikari SLD range is handcrafted in Japan, a country renowned for a cutlery tradition built on precise heat treatment, skilled grinding and careful finishing. This approach gives rise to a Japanese sujihiki kiritsuke knife designed for clean, consistent cuts.

Clean it only by hand, using a soft sponge and a mild soap. Skip the dishwasher, soaking and very hard foods such as bones. Dry the blade and handle right away, then store the knife somewhere dry and clean, ideally on a magnetic strip or in a sheath. Sharpening on a water stone will keep it performing well.

A handcrafted knife for everyone

Use

• Cut with a straight, linear motion. Twisting motions damage the cutting edge and can break the blade.
• Use a wooden cutting board. Glass or marble dull the cutting edge over time.

Cleaning

• Wash by hand with a soft sponge and mild soap, then rinse with lukewarm water. Abrasive surfaces are not suitable for the steel.
• Oil the blade from time to time with a neutral mineral oil to protect it.

Sharpening

• Don't wait until the blade is completely dull: regular maintenance on a 1000-grit whetstone keeps an excellent cutting edge without removing too much material.
• Match the whetstone's grit to the condition of the blade — coarse grit to restore a very dull edge, fine grit to polish.

Shipping

• Dispatch: within 24 to 48 hours after payment confirmation, for in-stock products.
• Delivery time: 3 to 7 days in mainland France, 5 to 10 days in Belgium.
• Fees: free shipping in mainland France. To Belgium, fees vary depending on the parcel's weight.
• Tracking: a tracking number is emailed to you as soon as your order ships.

Returns

• Returns accepted up to 60 days after purchase; the item must be new, unused, and in its original packaging.
• Refund within 10 business days after the return is received.
• If you exercise your right of withdrawal, the original shipping fees are deducted from the refund.