Top brands for the professional chef in each of us. ™ | Questions? Call 888-892-9911
Tamahagane San Tsubame 10 inch Slicing Knife

Tamahagane San Tsubame 10 inch Slicing Knife

Item ID: TM-SNH-1113
$275.00 149.95 -
Price Match Guarantee

The Tamahagane San Tsubame 10 inch slicing knife is perfect for slicing steaks, roasts, pork loin, and other similar foods. Its long, sharp blade allows you to easily make perfect slices. The blade stays sharp even with regular use thanks to this Tamahagane slicing knife's hard VG5 steel core. The blade has a beautiful hammered appearance and is resistant to damage because it's clad with stainless steel. This Tamahagane slicer also has a comfortable, laminated wood handle with a full tang that improves balance and looks amazing. This knife is made in Japan and comes with a lifetime guarantee with proper use and care.

FREE SHIPPING on this item!
In Stock:
  • Why you'll like:
  • More Information
  • Care & Use
  • Reviews
This long slicer from Tamahagane has a hammered blade finish and a beautiful handle that will look great in your kitchen.
  • 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, 14.5 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: 4906496716134
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