Tsunehisa | SKU: TNHS-SKD-ST170-KOY

Tsunehisa SLD Washiji Santoku 170mm Burnt Kashi

Name: Tsunehisa SLD Washiji Santoku 170mm Burnt Kashi
Brand: Tsunehisa
SKU: TNHS-SKD-ST170-KOY
Price: 4347.00 TWD
Availability: InStock

$4,347.00

Pickup available at Crows Nest

Usually ready in 24 hours

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	Tsunehisa SLD Washiji
	Santoku
	Double Bevel
Weight	132 g \| 4.7 oz
Edge Length	169 mm \| 6 21/32″
Heel Height	46 mm \| 1 13/16″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	0.9 mm \| 1/32″
Steel	SLD \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Nashiji
Handle	Burnt Kashi Octagonal
Region	Fukuyama
Best for	First-timers Students

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Meet the Tsunehisa Washiji SLD – a line that nails the sweet spot between carbon-steel performance and low-fuss care. At its core is SLD steel (Hitachi’s semi-stainless champion), prized for holding a crazy-sharp edge like carbon steel but with way better rust resistance. It’s tough too, resisting chips during heavy prep.

The star of the show? That striking "Washiji" finish. It’s not just pretty hammered texture – this cladding reduces food sticking while giving every knife rugged, artisan character. Think functional beauty with serious kitchen hustle.

Crafted across Japan’s finest workshops, Tsunehisa delivers this package at a sharp value. You get carbon-like sharpness without the paranoia, eye-catching looks with purpose, and SLD’s balanced toughness – all in one knife. Perfect if you want performance that endures and style that stands out, minus the high-maintenance life.

Pros	Cons
Budget friendly Excellent performance	Fit and finish can be improved

Care Instruction

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Tsunehisa

Tsunehisa — Japan's Regions, One Brand

Tsunehisa isn’t tied to one workshop – it’s a celebration of all Japan’s great knife regions. Think Sakai’s laser-precision grinds, Tosa’s mastery of steels like Ginsan, and the distinct traditions of other forging hubs, all united under one brand. By pooling this regional expertise, Tsunehisa delivers exceptional handmade quality at surprisingly accessible prices.

Each knife reflects thoughtful design and rigorous quality control by the Ironclad group (led by Shibata Takayuki). You get authentic techniques – hand-forging, perfect heat treats – paired with modern functionality and Japan's finest steels. Clean aesthetics ensure they look as good as they perform.

Tsunehisa believes a great knife should be a lifelong companion. That’s why they combine serious performance with dedicated after-sales care, including sharpening support. It’s genuine Japanese craftsmanship, distilled for cooks who value both heritage and smart value.

Forget choosing between Japan's legendary knife-making regions. Tsunehisa brings them all to your kitchen. This innovative brand acts as a curator, sourcing blades from specialist workshops across Sakai, Tosa, and other iconic forging centers – each area contributing its centuries-old expertise. Sakai brings its peerless precision and mastery of carbon steels; Tosa counters with exceptional stainless like the coveted Ginsan (Silver #3); other regions add their own unique forging signatures. This collaborative approach is Tsunehisa’s superpower: harnessing diverse, hyper-specialized skills to create knives offering incredible value without compromising on authentic craftsmanship.

Under the stewardship of Shibata Takayuki's Ironclad group, Tsunehisa maintains a relentless focus on quality and thoughtful design. Experienced staff meticulously inspect every single knife – ensuring consistent geometry, flawless heat treatment, and perfect fit-and-finish before it ever leaves Japan. The result? Blades that feel substantial yet balanced, with grinds that glide through ingredients and steels that take and hold a devastating edge.

Aesthetics are clean, purposeful, and timeless. You won’t find unnecessary ornamentation, but rather a focus on elegant lines, comfortable wa (Japanese) or yo (Western) handles, and finishes that highlight the beauty of the materials – whether it’s the subtle sheen of Ginsan, the rustic charm of kurouchi, or the mesmerizing layers of Damascus cladding.

But Tsunehisa’s commitment extends far beyond the sale. They understand a true kitchen companion needs lifelong support. That’s why they emphasize robust after-sales service, offering maintenance guidance and professional sharpening options to keep your knife performing flawlessly for decades. It’s this combination – regional mastery, rigorous quality control, accessible pricing, and dedicated support – that makes Tsunehisa a standout choice. It’s not just a knife; it’s your gateway to experiencing the breadth and depth of Japan’s blade-making heritage, designed to become an indispensable, cherished part of your cooking journey.

“Not one workshop — a curated showcase of Japan's best knife regions, sharpened by Shibata.”

Est. 2015 | 平成27年

Known for Multi-region sourced knives, value-focused, finished by Takayuki Shibata

Santoku

The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

Compare with

SLD

—

12.0% 9.0% 6.0% 3.0% 0

1.5%

12.0%

0.3%

0.9%

0.4%

0.3%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon

Hardness 62–64 HRC

555759616365+

Steel

SLD

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

Hitachi SLD steel is a tool steel designed originally for die and machining tools. Its composition is practically identical to the D2 tool steel - a classic steel that have withstands the test of time since the WW2. The high level of Chromium content in it have made this steel almost stainless, and the decent amount of Molybdenum and Vanadium forms hard carbide, given this steel a pretty good edge retention. The toughness may be average of its kind, but it shouldn't be a big concern under the condition of normal kitchen use. SLD steel would be a good choice for those who are looking for a steel that can develop a keen edge, but not as attention demanding as a classic carbon steel.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Nashiji

The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.

Handle

Handle Specs

Profile Octagonal WA
Material
- Kashi - Japanese Oak

This handle utilizes premium Kashi (Japanese White Oak) as its foundation. In this variation, one half of the handle undergoes a controlled charring process.

This technique transforms the wood's appearance: the burnt section develops a deep, rich hue and pronounced texture, creating a striking visual contrast against the untouched, warm-toned Kashi on the other half. The charring process can also accentuate the wood's inherent medullary ray figuring, adding further depth and complexity.

Despite the dramatic visual effect, the core stability and durability characteristic of Kashi remain. The charred surface provides a unique tactile quality while maintaining the material's inherent resilience. This treatment results in a handle offering both bold visual distinction and the reliable performance expected of Japanese white oak.

Tsunehisa SLD Washiji Santoku 170mm Burnt Kashi