Hitohira TD SLD Tsuchime Bunka 170mm Walnut Handle (Mono)

The Hitohira TD series consists of sturdy handmade knives from Sanjo, Niigata. All the knives we carry in the TD series are hand forged which makes for a noticeable improvement in steel quality. Very good prices for hand-forged knives. They come in kurouchi, tsuchime, nashiji and sometimes migaki finished stainless cladding on either Blue #2 or SLD core steel. Like many Sanjo made knives, they have spines that are somewhat thicker towards the neck, making for a nice grip and a little more weight. Very well made and dependable knives.

An equally all-round knife as the gyuto but more orientated to homestyle cooking. Incredibly versatile on its own, easy to use, nimble and suitable for a wide variety of cutting tasks. The bunka is a version of the santoku but with a Kiritsuke tip. This style tip will excel in more delicate work while it still retains the all-purpose functionality of the santoku.

This is a semi-stainless steel knife. Semi-stainless steel is a type of steel that contains a moderate amount of chromium (usually around 5-10%) but lacks the higher levels found in fully stainless steels. This gives the blade some corrosion resistance, but not as much as fully stainless steel. As a result, semi-stainless steel knives still react to moisture and oxygen, though less so than carbon steel. The trade-off is that these knives combine some of the desirable qualities of both carbon steel and stainless steel.

While semi-stainless steel offers good protection against rust, it will still develop a patina over time, especially with use. It is also easy to sharpen and provides excellent edge retention, much like carbon steel.
Semi-stainless steel knives have a higher resistance to rust than carbon steel but, they can still rust if not maintained properly. It’s best to clean and dry the knife after each use to prevent corrosion, but minor rust spots can usually be removed if they form.

Caring for a semi-stainless steel knife is similar to caring for a carbon steel or stainless steel knife. Store it clean and dry, avoid using the dishwasher, and don’t leave it to air-dry. It’s also important to avoid cutting extremely hard materials, such as frozen foods or bones. During use, make sure to dry the blade with a cloth or towel to prevent moisture from sitting on the surface for too long.

Note: As with all types of steel, semi-stainless steel comes in different variations with varying levels of corrosion resistance and hardness. Always consider the specific type of semi-stainless steel used in any knife you’re evaluating.