In Stock Oct 15th 2021
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.
Tamahagane is considered the mother of all steels when we talk about katanas.
The word tamahagane can be broken down into two parts. Tama means "round and precious", like a gem, while the word hagane means "steel". Tamahagane can therefore be directly translated into precious steel - it is raw steel of the best quality used to make true katanas, those that are the hardest, most flexible, light and exceptionally sharp.
👆 While Tamahagane smithy does not make knives from tamahagane steel, they certainly carry the knowledge and history of this precious metal.
SPECIFICATIONS:
| Blade shape: |
Petty |
| Steel type: |
VG-5
|
| Hardness (HRC scale): |
61
|
| Overall length: |
235mm (9.3") |
|
Blade length: |
120mm (4.7")
|
|
Blade height:
|
29mm (1.1") |
| Spine thickness: |
2mm (0.1") |
| Weight: |
90g (3.2 oz) |
| Handle length: |
103mm (4.1") |
| Handle type / wood: |
Western / Micarta
|
| Blacksmith: |
Tamahagane
|
USE & CARE:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Made in/imported from Japan
