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-style knives. The blade features a combination of 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, would want a golden mean and a little bit of everything in everything.

The Santoku knife is the most common knife found in households. It is suitable for all purposes, and you will especially enjoy preparing and chopping vegetables with it. The Santoku is a knife loved by both women and men!

This series of Tamahagane knives is made from VG5 stainless steel. Similar to its "cousin" VG10, VG5 retains its sharpness exceptionally well, but it 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 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 clash with other utensils.

The best way to sharpen Japanese knives is by hand on a whetstone. We offer a professional knife sharpening service. If you decide to sharpen your knife yourself, check out the sharpening stones available on our website.

Use your knife 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".