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Tamahagane
$272.10

Tamahagane San Kyoto SNK-1108 - 5 inch, 120mm Utility knifeFeatures:Tamahagane SAN Kyoto is a clad knife made from 63 layers of VG...5 (core) and SUS410 stainless steel.Exceptionally sharp edge thanks to thin VG5 steel core sandwiched between layers of... read more

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Tamahagane
$436.91

Features :Hand Made in The USAHand SculptedHand CastLead-Free Fine English PewterCollectible Magnets Please contact us if you woul...d like to know the items size.Handy knifeClip Rings (pack of 7) in White7 Rings with Removable ClipsRemove Clips for use... read more

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Tamahagane
$436.91

Features :Perfectly balancedElegance and QualityForged from one piece of steelOffers cutting pleasure for the highest demandsSet I...ncludes: One (1) santoku knife, one (1) peelerBlade material: ZirconiaHandle material: RubberMagnet Frame,wood,... read more

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Tamahagane
$109.95

Tamahagane PRO 8-inch Chef's knife: Classic, all-purpose blade length for prepping ingredients

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Tamahagane
$164.95

The Tamahagane San Tsubame hand-ha-mmered knives feature 3-ply stainless steel construction. The middle layer is V-G No. 5. This l...ayer is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside... read more

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Tamahagane
$273.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$240.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$181.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. read more

See at Houzz
Tamahagane
$240.00

The Tamahagane SAN TSUBAME Micarta chef knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiched bet...ween two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

See at Houzz
Tamahagane
$355.00

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer ...is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$170.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. read more

See at Houzz
Tamahagane
$219.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. read more

See at Houzz
Tamahagane
$200.00

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer ...is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$181.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. read more

See at Houzz
Tamahagane
$245.00

The Tamahagane SAN TSUBAME Micarta slicing knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiched ...between two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

See at Houzz
Tamahagane
$170.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$138.00

Tamahagane PRO knives are made of very pure molybdenum/vanadium stainless steel. The purity is superior to Swedish Steel which is ...commonly known to be quite pure. Each PRO knife receives a special heat treatment with quenching at 1050 degrees centigrade. Each knife is then cooled to below minus 73 degrees centigrade. This heat and cooling treatment enhances hardness, durability and edge retention. read more

See at Houzz
Tamahagane
$255.00

The Tamahagane SAN TSUBAME Micarta bread knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiched be...tween two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

See at Houzz
Tamahagane
$235.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$233.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$113.00

Tamahagane San cheese knife is the ideal kitchen knife for cutting cheese because of the hollowed out blade body which helps preve...nt sticking. Forked tip makes serving easy too. Features 3 ply stainless steel construction. VG-5 cutting core sandwiched between 2 layers of SUS410 stainless steel along with a full tang and gorgeous ergonomic handle. Hand made in Niigata Japan. read more

See at Houzz
Tamahagane
$220.00

Tamahagane PRO knives are made of very pure molybdenum/vanadium stainless steel. The purity is superior to Swedish Steel which is ...commonly known to be quite pure. Each PRO knife receives a special heat treatment with quenching at 1050 degrees centigrade. Each knife is then cooled to below minus 73 degrees centigrade. This heat and cooling treatment enhances hardness, durability and edge retention. read more

See at Houzz
Tamahagane
$135.00

The Tamahagane SAN TSUBAME Micarta paring knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiched b...etween two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

See at Houzz
Tamahagane
$278.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. read more

See at Houzz
Tamahagane
$110.00

The Tamahagane SAN knives feature 3-ply stainless steel construction. The middle layer is VG No. 5. This layer is very hard and ac...ts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. Like the SAN KYOTO, the edge on the SAN and SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN and SAN TSUBAME edges. read more

See at Houzz
Tamahagane
$205.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$233.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

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Tamahagane
$53.00

Tamahagane diamond sharpening steel is the ideal kitchen tool to keep your Tamahagane knives in top form. Works on other fine kniv...es too. 10" length. read more

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Tamahagane
$205.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$355.00

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer ...is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$456.00

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer ...is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$216.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$210.00

The Tamahagane SAN TSUBAME Micarta santoku knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiched ...between two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

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Tamahagane
$170.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN and SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. read more

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Tamahagane
$125.00

Tamahagane PRO knives are made of very pure molybdenum/vanadium stainless steel. The purity is superior to Swedish Steel which is ...commonly known to be quite pure. Each PRO knife receives a special heat treatment with quenching at 1050 degrees centigrade. Each knife is then cooled to below minus 73 degrees centigrade. This heat and cooling treatment enhances hardness, durability and edge retention. read more

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Tamahagane
$205.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

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Tamahagane
$210.00

The Tamahagane SAN TSUBAME Micarta chef knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiched bet...ween two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

See at Houzz
Tamahagane
$175.00

Tamahagane PRO knives are made of very pure molybdenum/vanadium stainless steel. The purity is superior to Swedish Steel which is ...commonly known to be quite pure. Each PRO knife receives a special heat treatment with quenching at 1050 degrees centigrade. Each knife is then cooled to below minus 73 degrees centigrade. This heat and cooling treatment enhances hardness, durability and edge retention. read more

See at Houzz
Tamahagane
$210.00

The Tamahagane SAN TSUBAME Micarta vegetable knife features 3 ply stainless steel construction. The VG 5 cutting core is sandwiche...d between two layers of SUS410 stainless steel. The 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN TSUBAME knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels. The edge on the SAN TSUBAME knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN TSUBAME edges. The blade of the 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 SAN TSUBAME a very rich appearance. The SAN TSUBAME knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the design, it also creates fantastic balance. The SAN TSUBAME micarta knives feature a handle that is made of a black resin layered with linen. This creates a look of natural black wood. read more

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Tamahagane
$44.00

Tamahagane ceramic sharpening steel is the ideal kitchen tool to keep your Tamahagane knives in top form. Works on other fine kniv...es too. 10" length. read more

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Tamahagane
$415.00

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer ...is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$181.00

The Tamahagane SAN and SAN TSUBAME knives both feature 3-ply stainless steel construction. The middle layer is VG No. 5. This laye...r is very hard and acts as the cutting edge. The two outside layers are made of SUS410 stainless steel. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. Like the SAN KYOTO, the 3-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 61 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
Tamahagane
$125.00

Tamahagane PRO knives are made of very pure molybdenum/vanadium stainless steel. The purity is superior to Swedish Steel which is ...commonly known to be quite pure. Each PRO knife receives a special heat treatment with quenching at 1050 degrees centigrade. Each knife is then cooled to below minus 73 degrees centigrade. This heat and cooling treatment enhances hardness, durability and edge retention. read more

See at Houzz
Tamahagane
$453.00

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer ...is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge. The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm. read more

See at Houzz
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