The Tamahagane Tsubame is a perfectly balanced series. It makes an excellent gift for fans of Japanese tradition, as well as for those accustomed to modern European knife types. The blade combines a highly polished shine with a misty finish and subtle matte forging marks. We could say that this knife series seems to have been forged precisely for users who, like Goldilocks from the fairy tale, desire a golden mean in everything and a little bit of everything.

A blade length of 270mm makes this model extremely versatile for preparing sashimi and processing larger pieces of fish. The extended blade allows for longer, cleaner cutting strokes, which reduces fiber damage and achieves a professional presentation for every bite.

This series of Tamahagane knives is made from VG5 stainless steel. Similar to its "relative" VG10, VG5 retains its sharpness 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, and sometimes not-so-skilled, colleagues.

The handle, made of black layered micarta material, 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 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 its intended tasks. Do not use it for other purposes.

***AVOID***
-Washing the knife in a dishwasher.
-Cutting frozen foods.
-Cutting extremely hard foods like bones, Parmesan rind, pits...
-Opening jars, cans, or bottles.
-Using glass cutting boards or cutting on the countertop.

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