Tsubame Black Chef's Knife 18cm

Tamahagane Chef's Knife The Tamahagane brand chef's knife is a versatile tool designed for a variety of tasks you perform while cooking. Its medium-width blade makes it excellent for slicing meats. However, its versatility extends to cutting vegetables or chopping herbs equally well. Its remarkable sharpness will allow you to precisely and effortlessly cut thicker ingredients. The handle is made of micarta, a highly regarded material in knife production. It's a composite obtained from linen, canvas, and carbon fiber. Micarta is known for its high resistance to mechanical damage, high temperatures, and moisture. Another advantage of these knives is their black, elegant packaging, making them an excellent gift for any chef. Specifications: Blade: VG-5 core clad in stainless steel SUS410 Blade hardness: 61 HRC +/-1 Blade length: 18.2cm Blade width: 4.2cm Weight: approx. 184g Usage Tips: After use, wash the knife and preferably dry it thoroughly or leave it to air dry on a rack. Washing knives in the dishwasher is not allowed. The chemicals used in dishwashers can lead to discoloration on the blade, permanently damage the handle, or the blade itself. Proper knife storage is also essential. Magnetic strips or magnetic boards are highly recommended as they allow for knife protection when they are "resting" during kitchen work. Traditional knife blocks with slots require attention when inserting and removing knives to protect their edges. Ensure they are thoroughly dried beforehand, as the closed construction of blocks does not provide good ventilation for knives. Maintaining the quality of the blades also involves using the right cutting boards. Wooden or bamboo boards are recommended, while glass and stone boards are not. Additionally, pay attention not to cut frozen products, bones, or immerse the blade in boiling water during food preparation. For kitchen knives that haven't been used for a while, you can lubricate them 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, considered appropriate, maintains the cutting edge's sharpness. For a longer 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, accessible to every kitchen enthusiast. The blade's core used in making these knives is VG-5 stainless steel, providing the possibility of achieving a blade hardness of 61 HRC +/-1, which will satisfy any "master" in the kitchen. The knife's cladding is made of SUS410 stainless steel, valued for kitchen knife production, allowing for the creation of knives with ideal sharpness regardless of their size and type. The blades are cold forged, which increases the steel's density, resulting in greater wear resistance and higher hardness. The handles are made of micarta, known for its exceptional durability and resistance to moisture. Tamahagane An exceptional brand founded in the Niigata Prefecture in 1958, and over the years, its products have become some of the most renowned items produced in Tsubame City, Japan. The name Tamahagane means noble steel, manufactured using traditional methods. Despite its Japanese traditionalism, Mr. Atsushi Kataoka's factory is equipped with modern machines to ensure the final product is of the highest quality. Years of experience and special treatment of steel make Tamahagane kitchen knives not only beautiful but also extremely sharp and durable.