The Santoku knives make really good chooping knives and the lamb's foot point allows you to do other things with the knives, such as mincing. These knives have a hammered finish so food is less likely to stick to the blade. The knives look absolutely gorgeous and are some of the finest blades from the Tamahagane factory.
Tamahagane Tsubame Knives are made with a 3 ply stainless steel constuction. The middle layer is VG-5 which forms the edge of the blade. This layer is exceptionally hard (61 HRC), it is as hard as VG-10 stainless steel but has superior edge retention. The two outer layers are made of SUS-410 stainless steel, which is softer and more stain resistant in order to protect the cutting edge. In all the knife blade material is rolled and thinned to a thickness of just 2mm. The knives are given a ‘hammered finish’ to prevent food from sticking to the blades and add to the beauty of the knives. The handle is black macarta which is weighted for balance.
