Tamahagane Tsubame is an ideally balanced series. It is an excellent gift for lovers of Japanese tradition, but also for those who are used to the modern European type of knives. The blade of the knife combines a highly polished shine with a hazy finish and slight matte forging marks. We could say that this series of knives looks like it was forged just for those users who, like Goldilocks from the fairy tale, would like a golden mean in everything and a little bit of everything.

Sujihiki is the Japanese equivalent of a slicer knife. It is primarily intended for making long and precise cuts, which makes 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 find this particular knife to be the most useful.

This series of Tamahagane knives is made of VG5 stainless steel. Similar to its "cousin" VG10, VG5 retains its sharpness very 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 so careful with knives or for use in professional kitchens where one good knife is shared by several skilled and clumsy colleagues.

The handle, made of layered micarta material in a light brown shade, is not only visually appealing, but also extremely durable. The specially designed shape of the handle combines Eastern and Western traditions and is extremely 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 collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. 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 boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".