The Yanagiba knife is a Japanese kitchen knife with a long and thin blade used to prepare sashimi, sushi, sliced raw fish and seafood.
The Tamahagane San Tsubame kitchen knives have a beautiful hammered surface in the blade. This process is known as Tsuchime. These knives feature 3-ply stainless steel construction.
- Blade: the middle layer is VG-5 steel (61 HRC). This layer is hard and acts as the cutting edge. The two outer layer are made of SUS410 steel (28-32 HRC), softer than the inner layer, which allow an easier sharpening and protect the blade against corrosion. The angle of the edge is between 14 and 15 degrees.
- Handle: Black Micarta. Comfortable handle that fits perfectly in the hand.
There are several different VG stainless steels. Tamahagane uses VG-5 steel for its knives. It can be hardened as hard as any of the other VG steels but has superior edge retention.
Tamahagane is a high quality Japanese knife brand based in Niigata. The blade is manufactured using a traditional forging system combined with the most modern techniques. This process removes the steel impurities, and the result is a strong and long lasting blade. For over 600 years, Japan has produced the famous “Katanas”. Tamahagane has taken advantage of this knowledge to create its kitchen knives. The characteristics of the steel are modified and improved to obtain a perfect balance and a hardness of 61HRC. The layered process makes sharpening easier. The blade design is a mixture of Japanese tradition and elegance. Tamahagane knives stand out in any kitchen for its timeless beauty.