The Tamahagane Tsubame series is perfectly balanced. It makes an excellent gift for enthusiasts of Japanese tradition, as well as for those accustomed to modern European-style knives. The knife blade combines a high-polished shine with a misty finish and subtle matte forging marks. One could say that this series of knives appears to be forged specifically for users who, like Goldilocks from the fairy tale, desire a "just right" balance and a little bit of everything.

The Petty knife is used for all "smaller" tasks in the kitchen. Whether you're peeling vegetables, chopping fruit for a fruit salad, or finely mincing garlic, this knife will be your first choice. It is often the case that users with a slightly smaller build consider the Petty knife to be the most versatile shape, as it truly allows you to complete most kitchen tasks.

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 a perfect gift for people who might not be as careful with knives or for use in professional kitchens where a good knife is shared by multiple skilled, yet also 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 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 come into contact with other utensils.

The best way to sharpen Japanese knives is by hand on a sharpening stone. 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 the tasks it is intended for. 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, etc.
-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".