OUL SLD Nashiji Kengata Gyuto Knife 210mm (8.2") – Walnut Handle

Aggressive Slicing Mechanics: The K-Tip Advantage

The OUL SLD Nashiji Kengata Gyuto 210 mm merges the everyday versatility of a classic chef knife with the surgical piercing geometry of a traditional Japanese sword (kengata). Characterized by its dramatic angled "K-tip" profile, this 210 mm (8.2") knife provides a flatter cutting flat along the heel for decisive vertical push-cuts, paired with an acutely pointed tip that lowers directly toward the board.

Whether scoring duck breast skin, executing horizontal shallot cuts, or slicing boneless proteins into paper-thin strips, the low-drag tip provides pinpoint tracking without requiring you to lift your elbow or over-articulate your wrist.

Hitachi SLD Core: Tool-Steel Edge Retention with Semi-Stainless Ease

At the heart of the blade is Japanese SLD Steel, hardened to 61–62 HRC. Originally engineered as an industrial cold-work die steel for shearing through high-strength metals, SLD has earned cult status in Japanese cutlery for its dense carbide matrix:

• Extreme Wear Resistance: Packed with approximately 1.5% carbon and enriched with molybdenum and vanadium, SLD holds an aggressive, micro-serrated slicing bite far longer than standard cutlery alloys.
• Semi-Stainless Piece of Mind: With an 11% to 13% chromium content, SLD sits in the optimal "semi-stainless" sweet spot. It delivers the crisp whetstone sharpening feedback and edge holding of high-purity carbon steel, but without high reactivity. It will not instantly rust, discolor onions, or pit when exposed to moisture during service. A simple wipe with a dry cloth between tasks keeps it in pristine condition.

Textured Nashiji (Pear-Skin) Cladding

The core steel is clad in protective stainless steel featuring a traditional Nashiji (Pear-Skin) finish. This rustic, fine-grained matte texture diffuses kitchen glare and introduces micro-recesses across the blade face. These tiny pockets disrupt surface tension, allowing moist potatoes, cucumber rounds, and proteins to release cleanly off the blade rather than vacuum-sealing against it.

Warm, Contoured Walnut Handle

The blade is mounted to an authentic Japanese octagonal Wa-handle crafted from natural Walnut wood. Naturally dense, dimensionally stable, and rich in chocolate grain tones, walnut provides a warm, tactile grip that resists kitchen moisture. Its symmetrical eight-sided profile centers the balance naturally at the pinch-grip point, offering neutral, fatigue-free control for both right- and left-handed cooks.

Forged Lineage: Fukui Co., Ltd. (Sakai, Osaka)

Offered under the OUL banner by Fukui Co., Ltd., this knife represents the generational craftsmanship of Sakai, Osaka—the historic epicenter of hand-forged Japanese culinary knives. Sakai blades are celebrated globally for their meticulous distal tapers, hand-leveled grinds, and edge geometry that favors pure cutting efficiency over mass production.

Technical Specifications

What’s in the Box?

• OUL Sakai Presentation Box: Custom-fitted Japanese packaging designed for secure transit and storage.
• Protective Edge Sleeve: Guard shielding the factory-sharpened apex during unboxing.

Authorized OUL Dealer Direct

Hasu-Seizo is an authorized direct dealer of OUL cutlery produced by Fukui Co., Ltd. in Sakai, Japan. Before leaving our climate-controlled Seattle area warehouse, every knife is inspected by hand to verify dead-straight spine alignment, flawless bevel symmetry, and a hermetically sealed handle fit.

Sharpening & Care Guidelines

• Whetstone Maintenance: SLD tool steel forms a clean, crisp burr on Japanese whetstones. Maintain the apex using a medium whetstone (#1000 grit) to establish tooth, followed by a fine whetstone (#4000 to #6000 grit) and a leather strop for a polished edge.
• Daily Cleaning: Hand-wash immediately after use with warm water and mild dish soap. Dry thoroughly with a clean towel. Never clean in a dishwasher.
• Storage: Separately in a knife block or utilize a knife protector for storage in a drawer.
• Board Selection: Pair strictly with soft wood or high-density synthetic soft rubber boards. Avoid bamboo, glass, or stone surfaces.
• Target Materials: Built for boneless meats, fish, and produce. Do not cut through frozen items, bones, or dense rinds; hacking hard targets will cause the thin edge to chip.

Frequently Asked Questions

What are the performance advantages of a Kengata Gyuto profile?

A Kengata Gyuto features a flatter cutting edge for efficient push-cutting and an acutely angled "K-tip" that sits lower to the board, providing superior control for precision scoring and intricate tip-work compared to a curved chef knife.

What is Japanese SLD steel and does it rust?

SLD is a high-carbon tool steel with 11% to 13% chromium, categorizing it as semi-stainless. It holds an edge like traditional carbon steel while offering high resistance against rust and oxidation with basic towel drying.

What is the purpose of a Nashiji finish?

A Nashiji ("pear-skin") finish creates a rustic, micro-textured surface on the blade face. This texture prevents food suction, allowing dense vegetables and proteins to fall away cleanly during slicing.

Where does this knife ship from?

All inventory is inspected, packaged, and shipped directly from our warehouse located in the Seattle area.