The Tamahagane Tsubame is a perfectly balanced series. It makes an excellent gift for lovers of Japanese tradition, as well as for those accustomed to modern European knife types. The knife 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 for users who, like Goldilocks from the fairy tale, desire a golden mean in everything and a little bit of everything.

Although designed to easily cut breads and pastries with hard and soft crusts, you will find various uses for this serrated knife in the kitchen. You can use this knife to cut vegetables and fruits, especially those with skins like eggplant or tomatoes. It is also exceptional for slicing larger cuts of meat and roasts.

This series of Tamahagane knives is made from VG5 stainless steel. Similar to its "cousin" VG10, VG5 holds an edge 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 multiple skilled, and also less skilled, 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, 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 the selection of sharpening stones on our website.

Use your knife only for its intended tasks. 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 directly on the countertop.

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