Tsubame Black 27cm Chef's Knife

Tsubame Black 27cm Chef's Knife This is a fundamental and versatile tool for every chef, designed with a wide range of cooking tasks in mind. It's practically indispensable due to its broad applications and high flexibility. Its wide, sharp blade glides smoothly through fish and meat, making it suitable for cutting, slicing, chopping, and carving various ingredients. It also excels as a herb and nut chopping knife. The handle is made of micarta, a highly regarded material in knife production. Micarta is a composite obtained from linen, canvas, and carbon fiber. Micarta is known for its high resistance to mechanical damage, high temperatures, and moisture. Additionally, these knives come with an elegant black packaging, making them a great gift for any chef. Specifications: Blade: VG-5 core clad with stainless steel SUS410 Hardness: 61 HRC +/- 1 Blade length: 27cm Blade width: 5.5cm Weight: approx. 282g Usage Tips: After use, it should be washed and preferably dried thoroughly or left to air dry on a rack. Dishwashing knives is not permissible. The chemicals used in dishwashers can lead to discoloration on the blade, damage the handle, or the blade itself. Proper knife storage is also essential. Magnetic strips and magnetic boards are highly recommended as they protect the knife when it's at rest during kitchen work. Traditional knife blocks with slots require attention when inserting and removing knives to preserve their edge. Additionally, knives should be thoroughly dried before placing them in a closed knife block, as the closed construction doesn't allow for good ventilation. Maintaining the quality of the blade also involves the proper use of cutting boards. Wooden and bamboo cutting boards are recommended, while glass and stone boards should be avoided. It's important not to cut frozen products, bones, or immerse the blade in boiling water during the thermal processing of dishes. If kitchen knives are left unused for a long time, they 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. If you want a longer-lasting sharpness effect, use grits 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, making it accessible to every kitchen enthusiast. The core of the blade used in the production of these knives is VG-5 stainless steel, providing the possibility of achieving a hardness of 61 HRC +/-1, satisfying even the most demanding chefs. The knife is encased in SUS410 steel, renowned for producing kitchen knives, enabling the creation of knives with perfect sharpness regardless of their size and type. Cold forging of the blades increases the steel's density, resulting in greater wear resistance and higher hardness. The handles are made of micarta, characterized by 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.