Hikari SLD Damascus is the alternative version of the original Hikari line introduced by Hatsukokoro, although it doesn’t feature its original dazzling surface finish, the increasingly proficient etching done by Hatsukokoro have led to a tasteful contrast on this Damascus clad knife. The knife profile from the original Hikari is carried over, making it a unique choice for chefs and cooks with certain cutting preferences.

The SLD is not a common steel seen on the market, being an tool/injection mold steel, it has incredible wear resistance, the high chromium content have ensured a good enough rust resistance but due to the high carbon content and consequential chromium carbide formation, it can be a little reactive in certain climatic conditions. Thanks to this material choice, Hikari’s edge have a touch of the aggressiveness that you would feel from a carbon steel, it’s that smooth feeling you would get when the edge can bite right into soft but tough food without much rubbing or sliding,

Hikari line has a thin blade thickness, which gets carried over to the Damascus version, the very low spine thickness of 1.9mm above the heels ensures a low resistance cutting through some of the denser produce. There is some thickness left behind the edge, so it may not be the smoothest knife to cut with, but the convex grind that follows this edge can effectively push thin slices of food off the surface of the knife, allowing a pretty good food release for a knife this thin.

The aforementioned profile is the unique feature offered by Hikari. Usually Gyuto would feature a much flatter edge that is ideal for push cutting and slicing, whereas the European chef knife is better for rock cutting using its curved belly. But when we picked up the Hikari, we noticed the strong curve across the entire range. When I put the 210mm Gyuto side by side with a Zwilling 8 inch, I’m plenty surprised by the almost identical edge profile. Not just the Gyuto, both petty and Ko-Santoku are very curved, the Santoku is the only design that is relatively flat in the current lineup. This means most of these knives would be pretty good at rocking chopping, and for customers that ask us if there is a sharp Japanese knife that can support their habit, we finally have an answer to them.

The very friendly price might pave the last step for this knife to be an entry level bestseller, the etched damascus is the icing on the top to boost the aesthetic of the blade, making it a cool piece to pull out when cooking at home. It is not the best performing knife you can get at this price, but a slightly thicker and stronger edge is going to be less prone to damage. It's a pretty balanced design with a special perk, and that’s what makes it stand out as a unique option in the entry level range.