Tsubame Black Sashimi Knife 21cm

Tamahagane Tsubame Black VG-5 21cm Sashimi Knife The Sashimi Knife (Yanagi) is a traditional Japanese knife used for slicing fresh fillets into almost translucent slices. It excels in preparing sushi, fish, or beef carpaccio, as well as other dishes with delicate ingredients. The long, narrow, and rigid blade provides meticulous precision, and the single-bevel edge ensures clean cuts. The Yanagi knife is best used with a uniform motion in one direction: towards you (the "hiki kiri" technique). The knife is lightweight and perfectly balanced, making it a valuable tool for everyday kitchen tasks. The handle is made of micarta, a highly regarded material in knife production. Micarta is a composite material made from linen, canvas, and carbon fiber, known for its high resistance to mechanical damage, high temperatures, and moisture. Another advantage of these knives is their elegant black 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: 21cm Blade width: 3.2cm Weight: approx. 180g Usage Tips: After use, it should be washed and preferably dried thoroughly or left to air dry on a rack. Washing knives in the dishwasher is not permissible. The chemical agents 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.