SLD semi-stainless steel, developed by Hitachi Metal Company, combines exceptional edge retention with improved corrosion resistance. With 1.5% Carbon and 12% Chromium, it achieves 60-61 HRC hardness, ideal for high-performance kitchen knives. Known as D2, SLD outperforms common stainless steels like VG10 and AUS10 in edge retention and wear resistance, but still requires proper care.
Maintenance balances ease and performance. Clean and dry knives after use, especially with acidic foods. Sharpen using Japanese synthetic whetstones or diamond stones. While more demanding than regular stainless steel, it's easier than powder metallurgy steels. SLD's properties make it ideal for professional and home chefs seeking high-performance knives with balanced edge retention, wear resistance, and maintenance.
