|•||Cutting edge reaches 61° Rockwell hardness; beveled edge; 14 and 15° angle|
|•||The handle is made of a rich, dark laminated wood; incredible mirror polish edge|
|•||3-ply stainless steel blade; middle layer is VG No. 5.; outside layers SUS410 stainless steel|
|•||An essential of all kitchen knives; cleans vegetables, minces herbs, chops, and more|
|•||Made in Japan; lifetime warranty|
The difference between the Tamahagane San and Tamahagane San Tsubame is the appearance, the taper of the blade and the weight. The blade of the Tamahagane San has a matte finish from spine to edge for a very clean and simple appearance. The blade of the Tamahagane San Tsubame 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 give the Tamahagane San Tsubame a very rich appearance. The blade of the Tamahagane San tapers from the spine to the edge. Tamahagane San Tsubame starts to taper only after the hammered portion of the blade. Since the San Tsubame is tapered less, it's slightly heavier than the San.