The Tamahagane Tsubame series is perfectly balanced. It is an excellent gift for lovers of Japanese tradition, but also for those who are used to modern European knives. The blade of the knife combines a highly polished shine with a misty finish and slight matte forging marks. We could say that this series of knives looks as if it was forged especially for users who, like Goldilocks from the fairy tale, would want a golden mean in everything and a little bit of everything.

Paring knives are designed to perform "smaller" tasks in the kitchen. When you need to peel fruit, clean vegetables, or simply don't see the need to use a large knife, the 90mm Paring knife is suitable for all tasks you perform by hand.

This series of Tamahagane knives is made from VG5 stainless steel. Similar to its "relative" 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 may not be so 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 extremely 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, handwash the knife 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 only 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 such as bones, parmesan rinds, pits...
-Opening jars, cans, or bottles.
-Using glass cutting boards or cutting on your countertop.

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