Tsubame Black 19.5cm Kengata Knife

Tsubame Black 19.5cm Kengata Knife Specifications: Blade: VG-5 core clad in stainless steel SUS410 Hardness: 61 HRC +/- 1 Blade length: 27 cm Blade width: 5.5 cm Weight: approx. 282 g Usage Tips: After use, wash the knife and preferably dry it thoroughly or leave it to air dry on a rack. It is not permissible to wash knives in the dishwasher. The chemicals used in dishwashers can cause discoloration on the blade, permanently damage the handle or the blade itself. Proper knife storage is also crucial. Magnetic strips and magnetic boards are highly recommended as they protect the knife when it's "resting" during kitchen work. Traditional slot blocks require attention when inserting and removing knives to avoid damage to their edges. Remember to thoroughly dry them before storage because the closed construction of a block doesn't allow for good knife ventilation. Preserving blade quality also involves using cutting boards correctly. Wooden and bamboo boards are recommended, while glass and stone boards are definitely not recommended. Additionally, avoid cutting frozen products, bones, and immersing the blade in boiling water during thermal processing of prepared dishes. Kitchen knives that haven't been used for a while can be lubricated with camellia oil to keep them in good condition. These knives can be sharpened on both ceramic and synthetic stones. Proper sharpening on stones with a grit of 1000/3000, which is considered appropriate, maintains the cutting edge's effectiveness. If you want a longer-lasting sharpness effect, use grit above 6000. Following these guidelines will allow you to enjoy the benefits of these beautifully crafted, perfectly sharp knives for many years. Tsubame Black Tsubame is synonymous with quality and beauty that every kitchen enthusiast can afford. The blade's core used for producing these knives is VG-5 stainless steel, allowing for a blade hardness of 61 HRC +/- 1, which will satisfy many "masters" in the kitchen. The knife's cladding is SUS410 steel, highly regarded for kitchen knife production, enabling the creation of knives with perfect sharpness regardless of the knife's size and type. The cold forging of the blades gives them increased steel density, resulting in greater wear resistance and higher hardness. The handles are made of Micarta, known for its high durability and resistance to moisture. Tamahagane An exceptional brand founded in the Niigata prefecture in 1958, Tamahagane's products have become some of the most renowned items produced in Tsubame City, Japan, over the years. The name Tamahagane signifies noble steel produced using traditional methods. Despite its Japanese tradition, Mr. Atsushi Kataoka's factory incorporates modern machines to ensure the final product is of the highest quality. Years of experience and special steel processing make Tamahagane kitchen knives not only beautiful but also extremely sharp and durable.