The Tamahagane carving knife is long and thin and a knife specifically suited to slicing. The blade can be used as a sashimi knife or for filleting large fish. However Tsubame blades are quite stiff and have a high Rockwell rating. For beautiful thin slices of meat, this knife is the way to go!
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.
