Tamahagane Tsubame is an ideally balanced series. It is an excellent gift for lovers of Japanese tradition, but also for those accustomed to modern European-type knives. The 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 for users who, like Goldilocks from the fairytale, want a happy medium and a little bit of everything.

Sujihiki is the Japanese equivalent of a slicer knife. It is primarily designed for making long and precise cuts, making it perfect for processing and preparing meat and fish. In addition to the above, you can use this knife for any other task in the kitchen. In fact, a large number of professional chefs consider this knife to be the most useful.

This series of Tamahagane knives is made from VG5 stainless steel. Similar to its "cousin" VG10, VG5 holds 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 as careful with knives or for use in professional kitchens where one good knife is shared by multiple skilled, as well as 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 won't 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 whetstones 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 rind, pits, etc.
-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".