The Tamahagane Tsubame series is perfectly balanced. It makes an excellent gift for lovers of Japanese tradition, as well as for those accustomed to modern European knife types. The blade combines a highly polished shine with a hazy finish and subtle matte forging marks. We could say that this knife series looks as if it was forged specifically for users who, like Goldilocks from the fairy tale, would want the golden mean and a little bit of everything in life.

In Japanese, Gyuto means "cow sword" and is the equivalent of a chef's knife in French cuisine. It is considered one of the most versatile knife shapes and is used for all kitchen tasks. It is particularly suitable for cutting boneless meat and fish. The 180mm blade length will be perfect for beginners and individuals of a smaller stature.

This series of Tamahagane knives is made from VG5 stainless steel. Similar to its "cousin" VG10, VG5 retains its sharpness well, but is more durable and easier to sharpen compared to other Japanese stainless steels. This makes it a perfect gift for people who might not be as careful with knives or for use in professional kitchens where one good knife is shared by several skilled, and sometimes clumsy, colleagues.

The black layered micarta handle is not only visually appealing but also exceptionally durable. The specially designed handle shape blends Eastern and Western traditions and is very comfortable, as if the knife magically adapts to each user's hand.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not come into contact with other utensils.

The best way to sharpen Japanese knives is by hand on a whetstone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, check out our selection of sharpening stones on the website.

Use your knife for its intended tasks only. Do not use it for other purposes.

***AVOID***
-Washing the knife in a dishwasher.
-Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans, or bottles.
-Using glass cutting boards or cutting on a countertop.

Read more about knife maintenance on our blog: "Maintaining Japanese Knives".