The three-layer steel is easy to sharpen and VG-10, a material loved by professional chefs is used as its core. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness, are added to the high-carbon stainless steel.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional “wet grinding” method. The gentle curve of the edge reduces the resistance when cutting into food and with its excellent sharpness, it provides a smooth cut.
A balanced design
The heaviness of the blade that weight and the balance of the center of gravity are optimized to suit the skills of professional chefs allows you to cut into gristly meat, large vegetables, and hard food with a lighter force.
Smooth Handle shape
The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force. The material is carefully hand-polished by craftsmen to create a curved handle that comfortably fits in the hand.