Tamahagane is the root of the Japanese Samurai Sword and the name was used only on very high quality swords. SAN 3-ply steel blade and also San Kyoto 63-ply steel blade are made by repeated rolling and trained many times. Tamahagane produces in an ancient way with the modern technique by repeating rolling process, all impure materials in the alloy are extracted from the material and the blade becomes harder and more durable.
For more than 600 years Japan produced the well-known sword called Katana. SAN Knives are made with the knowledge that had been accumulated since then. The characteristics of the steel are modified, using plural clad material which makes the knives very easy to re-sharpen.
During the lastest years of the Edo era from A.D 1680 to 1850 in Japan, people could enjoy a peaceful life as there was no war and the Samurai hardly used his sword. At that time, it was very popular to decorate or trim the words by various ways of etching, stamping, etc., in addition to the function of its sharpness. There are many beautiful Katanas which were made during this period. Incorporating this fashion into the SAN Knives gives another artistic feature to make the knives even more beautiful.
The Japanese symbol SAN means brilliant and radiant in English, thus the knives will shine proudly in your kitchen creating historic and artistic ambience.
The sujihiki knife is normally used to slice boneless protein. The short height of the blade creates less resistance when slicing and the blade draws through fish and meat smoothly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.
The Tamahagane SAN TSUBAME brand of knives feature a 3-ply stainless steel construction. The core or middle layer is made of VG No. 5 stainless steel while the two outside layers are made of SUS410 stainless steel. The outer layers are more soft and stain resistant than the core/middle cutting edge and this layer protects the cutting edge.
- Manufactured by Kataoka and Company in Niigata, Japan.
- The 3-ply stainless steel starts out with a thickness of 20mm and with a modern repeated rolling-forging technique, it is thinned to a thickness of 2mm. This rolling technique also removes all of the impurities in the steel resulting in a very hard, pure stainless steel. After the rolling process is completed, the VG No.5 cutting edge obtains a hardness of 61 minute degrees on the Rockwell scale with a final thickness of 0.65mm, while the outer layers each obtain a thickness of 0.675mm.
- The edge on the SAN knives is a beveled edge with the angle being between 14 and 15 degrees. When you look at the awesome mirror polish and try cutting with it, then you will appreciate the quality of the edge. Kataoka has once again achieved the optimal balance between strength and sharpness with the SAN and SAN TSUBAME Knives edges.
- The blade of the SAN TSUBAME is hand-hammered half way down from the spine. The whole blade is then sandblasted but this technique only affects the soft SUS410 stainless steel outer layers thus leaving this layer with a matte finish and the core VG No. 5 with a mirror finish. The sandblasting and hammering process gives the SAN TSUBAME a highly rich appearance.
- The SAN TSUBAME knives are balanced with a stainless steel weight that attaches to the knifes tang and is located at the heel of the handle. This not only adds to the beauty of the design, but also produces a fantastic balance.
- The SAN TSUBAME mikarta knives feature a handle that is made of a black resin layered with linen. This fashions look of natural black wood.
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