|•||Cutting edge reaches 61° Rockwell hardness; beveled edge; 14 and 15° angle|
|•||Exclusive handle made of black Micarta; blade features a mirror polished edge|
|•||3-ply stainless steel blade; middle layer is VG No. 5.; outside layers SUS410 stainless steel|
|•||Ideal for cutting meat, fish and vegetables; slicing, dicing and mincing|
|•||Made in Japan; lifetime warranty|
The Tamahagane San Tsubame Micarta blade is hand-hammered about half way down from the spine. The whole blade is then sandblasted. The sandblasting only affects the softer SUS410 outside layers leaving the outside layers with a matte finish and the VG No. 5 core with a mirror polish. The hammering and sandblasting gives a very rich appearance. Tamahagane San Tsubame Micarta starts to taper only after the hammered portion of the blade. Since the San Tsubame is tapered less, it's slightly heavier.