Tsubame's vegetable knives are in the shape of traditional Japanese Nakiri knives. These are specialist chopping knives, with quite flat blades to ensure clean cuts through to the chopping board. Keep an eye on your hands though because these knives are very sharp, these knives will cut through any vegtable so cleanly leaving you wondering if the knife went through. There are two sizes, 16cm and 18cm but there is very little difference between the blades.
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.