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

The Gyuto knife shape is equivalent to a chef's knife in French cuisine. It is considered one of the most versatile knife shapes and is used for almost all tasks in the kitchen. This knife shape allows you to chop, cut, slice, or score any ingredient. A blade length of 240mm is suitable for users with a somewhat larger build who are accustomed to making long cuts with larger knives.

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

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

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 tasks. Do not use it for other purposes.

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

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