The Tamahagane Tsubame is a perfectly balanced series. It makes an excellent gift for enthusiasts of Japanese tradition, as well as for those accustomed to modern European-style knives. The blade features a combination of high-gloss polish, a misty finish, and subtle matte forging marks. One could say that this knife series seems to have been forged precisely for users who, like Goldilocks from the fairytale, desire the golden mean in everything and a little bit of everything.

The Gyuto is one of the most popular blade shapes, and the 210mm blade is a standard size that will suit most users. In Japanese, "Gyuto" means "cow sword" and is equivalent to the chef's knife in French cuisine. It is considered one of the most versatile knife shapes, used for all kitchen tasks. It is particularly suitable for cutting boneless meat and fish.

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

The handle, made from black layered micarta, is not only visually appealing but also exceptionally durable. The specially designed handle shape blends Eastern and Western traditions and is so comfortable that it feels 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 collide 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 purpose. Do not use it for other purposes.

***AVOID***
-Washing the knife in the 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 the countertop.

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