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Sashimi knife cm. 21 Tsubame Pakkawood line by Tamahagane

€239.00 €195.90
Availability: Out of stock
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Sashimi knife with blade length cm. 21 of the Tsubame Pakkawood line, brand Tamahagane is manufactured by the Japanese company Kataoka of Niigata in Japan. This sashimi knife is specially made for cutting fish. A unique feature of sashimi knives is their unique beveled edge. The 21 cm San Mai blade with VG-5 core with a hardness of 61 HRC, the outer part is made of SUS410 steel with Rockwell Hardness 58. It results in three layers of steel that give the product strength and cutting edge. The forged /Tsuchime/ blade is engraved and its surface creates a beautiful satin effect. The elegant handle is made of stabilised pakka wood. The construction of this sheet blade is realised by compression of the two steels. The raw material of 3 layers with a total thickness of 20.0 mm is brought to a thinner thickness of 2.0 mm to 2.9 mm by repeated rolling processes. Model: 3-layer steel Tamahagane Tsubame Type: Sashimi knife Blade length: 21 cm Handle material: Pakkawood brown Blade: SAN MAI stainless steel 3 layers of VG5 - HRC61 (inside) Delivery time: 5-7 days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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