Ohishi SLD Steel Nakiri (Vegetable Knife) 165mm burnt oak handle:

Ohishi SLD Nakiri 160mm – Burnt Oak Handle

The Ohishi SLD Nakiri is one of the best-value handmade vegetable knives I’ve used.

Handmade in Sanjo, Japan by Tadafusa, these knives have the performance, looks and build quality of knives that usually cost a lot more.

The polished tsuchime finish looks excellent, the burnt oak handle gives it a clean premium feel, and the SLD steel delivers serious cutting performance without the full maintenance of carbon steel.

If you want a handmade Japanese vegetable knife that cuts extremely well, looks great, and is easier to live with than full carbon steel, this is one of the easiest knives to recommend.

Quick Points

• Handmade in Sanjo, Japan by Tadafusa

• SLD semi-stainless steel core

• Stainless clad for easier maintenance

• Excellent cutting performance

• Nakiri profile designed for vegetable prep

• Thin behind the edge yet handles like a workhorse

• Octagonal burnt oak handle

• Carbon-steel-like performance with better corrosion resistance

• One of the best-value handmade knives in its category

Why This Works

SLD is one of my favourite steels for people who want high performance without going fully into carbon steel maintenance.

It is often described as a semi-stainless steel. It has enough chromium to give better corrosion resistance than traditional carbon steels, but it still sharpens and cuts more like a carbon steel than many standard stainless steels.

That is the main appeal.

You get excellent cutting feel, strong edge performance and better day-to-day rust resistance than a fully reactive knife.

The grind is the standout. These knives are thin behind the edge and move through food extremely well, but they still feel like practical kitchen workhorses rather than fragile showpieces.

Real Use

The nakiri is built for vegetable prep.

This knife excels at:

• Chopping vegetables

• Slicing herbs

• Cutting fruit

• Prep-heavy home cooking

• Professional vegetable prep

• Clean push cuts

• Fast, controlled board work

The flat edge profile gives you excellent board contact, making it especially useful for chopping and slicing vegetables cleanly without leaving pieces joined at the bottom.

The Ohishi SLD Nakiri cuts extremely well for the price. In my use, the performance is right up there with many handmade knives costing far more.

It has that clean, efficient Japanese cutting feel, but with enough confidence to use every day.

Handmade Construction

One of the strengths of this range is the build around the handle and neck of the knife.

Many mass-produced knives around this price point can feel weak where the blade meets the handle. The Ohishi SLD feels more substantial through this section, which gives the knife a stronger and more confident feel in hand.

You still get a thin, high-performance edge where it matters, but the knife does not feel flimsy or underbuilt.

Who It’s For

• Home cooks who prep a lot of vegetables

• Professional chefs wanting a dedicated veg knife

• Cooks who like carbon steel performance but want better rust resistance

• Anyone wanting a beautiful handmade knife that still works hard

• People upgrading from Tojiro, VG10 or entry-level Japanese knives

• Left- or right-handed users

Pros

• Excellent vegetable prep performance

• Handmade in Sanjo by Tadafusa

• SLD semi-stainless steel

• Easier to maintain than full carbon steel

• Thin behind the edge

• Sharpens well

• Beautiful polished tsuchime finish

• Premium-looking burnt oak handle

• Great balance of performance, looks and practicality

• Suitable for left- and right-handed users

Cons

• SLD is semi-stainless, not fully stainless

• Can still patina or mark if left wet or dirty

• Hard steel can chip if misused

• Not for bones, frozen food, hard squash, twisting cuts or rough treatment

• Not as versatile as a gyuto for meat and general prep

• Handmade finish and measurements can vary slightly

Leigh’s 2 Cents

This is a easy sell :-D

The Ohishi SLD range gives you a lot for the money: handmade Sanjo construction, excellent grinds, great looks, and seriously impressive cutting performance.

The cut tests I’ve done with these knives are extremely impressive. They perform much closer to carbon steel than most people expect, but they are easier to maintain than a full carbon knife.

For a professional chef or home cook wanting a REAL handmade Japanese knife without jumping into full carbon steel care, this is a very easy recommendation.

One of the best-performing semi-stainless knives I’ve used as a chef of 20 years.
Cannot-Recommend-Enough.

Knife Care

SLD is more corrosion resistant than carbon steel, but it is not completely maintenance-free.

• Wash and dry after use

• Do not leave the knife wet or sitting in food

• Expect some patina or marking over time

• Avoid bones, frozen food and twisting cuts

• Avoid hard squash, pumpkin stems and very hard produce

• Do not put it in the dishwasher

• Use a proper chopping board

• Store safely when not in use

• Apply knife oil before long storage if needed

About Ohishi

Ohishi knives are handmade in Sanjo, Niigata, Japan by Tadafusa.

The Ohishi name comes from a small village near Mount Fuji, where the Akifusa business is located.

Specifications

• Brand: Ohishi

• Maker: Tadafusa

• Region: Sanjo, Niigata, Japan

• Knife type: Nakiri / Vegetable Knife

• Steel: SLD semi-stainless steel

• Cladding: Stainless steel

• Finish: Polished tsuchime / hammered

• Blade length: 161mm

• Blade thickness: 3.5mm at handle / 1.5mm near tip

• Overall length: 310mm

• Blade height: 50mm

• Weight: 165g

• Hardness: 62–63 HRC

• Bevel: Double

• Handle: Octagonal burnt oak

• Handedness: Left and Right

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More