Tsubame Brown Chef's Knife 21cm

Tamahagane Tsubame Brown VG-5 21cm Chef's Knife This is a basic and versatile tool for every chef, designed with various cooking tasks in mind. It's indispensable due to its wide range of applications and high flexibility. Its broad, sharp blade smoothly glides through fish and meat, making it suitable for cutting, slicing, chopping, and carving various ingredients. It also excels as a herb and nut chopper. The handle is made from pakka wood, a composite of wood and resin. These handles are highly resistant to mechanical damage, high temperatures, and moisture. Pakka, as a laminate made from thin sheets of natural wood, adds character to each knife. An additional advantage of these knives is their black, elegant packaging, which makes them a perfect and functional gift for any chef. Specifications: Blade: VG-5 core clad in stainless steel SUS410 Blade hardness: 61 HRC +/-1 Blade length: 21cm Blade width: 4.5cm Weight: approx. 192g 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. 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 crucial. The most recommended options are magnetic strips or magnetic boards, as they allow for knife protection when it's "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 edges also involves using the right cutting boards. Recommended are wooden or bamboo boards, while glass and stone boards are not recommended. 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. Adhering to these guidelines will allow you to enjoy the benefits of these beautifully crafted, perfectly sharp knives for many years. Tsubame Brown Tsubame is synonymous with quality and beauty that every kitchen enthusiast can afford. 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 pakka wood, 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.