Wusaki Hikari SLD Handcrafted Japanese Santoku Kiritsuke Knife 17.5cm

A versatile, precise shape

The handcrafted Wusaki Hikari SLD santoku knife has a 17.5cm blade suited to a wide range of preparations. Its profile blends the versatile edge of a santoku with a fine kiritsuke tip, useful for making precise incisions and working food with control. It can cut boneless meat, portion fish, mince vegetables or chop herbs. Handcrafted in Japan, this model suits demanding home cooks as well as professionals looking for maneuverability and precision.

A fine SLD steel blade

The blade is built on a three-layer San Mai construction. Its core, made of SLD steel, enriched with around 1.6% carbon, reaches a hardness close to 63 HRC. This structure delivers a rigid edge, resistant to wear and able to keep its effectiveness for a long time. Thanks to its flat grind, the blade penetrates food easily and produces consistent cuts. The mirror-polished finish gives this handcrafted blade a bright look.

A well-balanced bubinga handle

The 13cm handle is shaped from bubinga wood, a dense wood species prized for its sturdiness and deep grain. Its brown to reddish tones naturally vary from piece to piece, giving each one its own identity. It is cut into an octagonal shape that guides finger placement and ensures a stable grip, whichever hand you favor. The absence of rivets keeps a clean line and supports a smooth transition into the blade.

Japanese tradition and careful maintenance

This Japanese santoku kiritsuke knife is forged in Japan using handcrafted methods that combine mastery of heat treatment, precise grinding and careful finishing. This cutlery tradition seeks a consistent balance between cutting finesse, maneuverability and edge endurance.

Wash the knife by hand with a soft sponge and a mild soap, then dry it right away. Avoid the dishwasher, soaking, bones and frozen food. Store it somewhere dry and clean. A wooden or soft synthetic cutting board, along with sharpening on a water stone, will help preserve the edge.

Choose the art of Japanese craftsmanship

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.