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Tamahagane San Tsubame 10 inch Chef's Knife

Tamahagane San Tsubame 10 inch Chef's Knife

Item ID: TM-SNH-1104
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Made in Japan, the Tamahagane San Tsubame 10 inch chef's knife has a sharp edge and is made with a hard steel core clad with stainless steel, like Japanese swords. This is their longest chef's knife, perfect for chopping large bunches of vegetables with its long blade and curved edge. This Tamahagane chef's knife is protected from stains and other damage because the hard VG5 steel core of the knive is surrounded with SUS410 stainless steel. It also has a beautiful laminated wood handle with a full tang that rests in your hand and has great balance.

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You'll love the appearance of this Tamahagane 10 inch chef's knife with its wood handle and stainless-clad, hammered blade.
  • Quick chopping because of its sharp blade, sharpened to 14-15 degrees
  • Beautiful, balanced, and laminated hardwood handle with full tang
  • Easy resharpening thanks to the thin VG5 core and soft SUS410 stainless steel sides
  • Blade measures 10 inches long, 14.75 inches with handle
  • Core layer of the knife is made from hard VG5 steel
  • Resistant to damage because of an additional layer of SUS410 stainless steel clad to the VG5 core.
  • Beautiful hammered appearance on the blade.
  • VG5 core has a rockwell hardness of 61.
  • Laminated hardwood handle.
  • Crafted in Niigata, Japan
  • Comes with a lifetime manufacturer's warranty with normal use and proper care

UPC: 4906496716042

Brand: Tamahagane
  • recommends washing your knives by hand; then immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your Tamahagane knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Crafted in Niigata, Japan
  • Comes with a lifetimes warranty with normal use and proper care