Wusaki Hikari SLD Handcrafted Japanese Gyuto Knife 21cm

A gyuto knife ready for anything

The handcrafted Wusaki Hikari SLD gyuto knife has a 21cm blade suited to the main culinary preparations. Its versatile shape lets it slice meat, portion fish, mince vegetables and chop herbs with precision. This Japanese chef's knife suits demanding home cooks as well as professionals looking for a maneuverable tool for regular use. Its slightly curved blade supports a rocking motion, while its length offers a welcome range for working with different volumes of food.

A precise, hard-wearing blade

The blade uses a San Mai structure made up of three layers of steel. Its core, made of SLD steel, enriched with around 1.6% carbon, has a hardness of 63 HRC. This composition promotes excellent edge retention and high wear resistance, which spaces out sharpening sessions. The blade's flat grind eases penetration into food and produces consistent cuts. The mirror-polished finish gives it a bright look while highlighting the finesse of the Japanese craftsmanship.

A stable bubinga handle

The 13cm handle is made of bubinga wood, a dense wood species known for its sturdiness and natural grain. Its warm tones vary slightly from piece to piece, giving each knife a distinctive look. Its octagonal shape ensures precise hand positioning and suits right- and left-handers alike. With a total weight of 130g, the whole stays balanced and easy to control. This design reduces strain during extended cutting sessions and effectively supports technical moves as well as faster motions.

Japanese craftsmanship worth preserving

The Hikari SLD range is handcrafted in Japan following a cutlery tradition built on mastery of steel, heat treatment and grinding. Each piece combines proven manufacturing techniques with materials selected for their reliability and durability.

Wash the knife by hand only, with a soft sponge and a mild soap. Dry the blade and handle immediately, then store them somewhere dry and clean. Use a wooden or synthetic cutting board and maintain the edge with a suitable water stone. A food-safe oil can occasionally nourish the bubinga.

A traditional, high-performance knife

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.