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Tamahagane San Knives

Constructed from VG-5 Steel

The Tamahagane San Knife Collection embodies the perfect fusion of traditional Japanese craftsmanship and modern technology. Each knife features a stunning brown micarta handle, designed for optimal comfort and weighted balance, ensuring superior control and precision in every cut. Tamahagane San knives are constructed with a 3-ply stainless steel blade, meticulously engineered for exceptional performance. The middle layer is made from VG-5 stainless steel, known for its remarkable hardness and ability to maintain a razor-sharp edge. This is flanked by two outer layers of SUS-410 stainless steel, which are softer and more stain-resistant, providing a protective cushion for the cutting edge and enhancing overall durability.

Key Features

  • ROCKWELL RATING:Approximately 58-60HRC
  • CRAFTSMANSHIP: Each knife is meticulously crafted in Niigata, Japan, combining traditional forging techniques with advanced technology
  • HANDLE MATERIAL:Handles are made from the natural wood Micarta
  • BLADE MATERIAL:Crafted using VG-5 steel sandwiched by the softer, more stain resistant steel SUS-410


These knives employ a 3-ply stainless steel construction, with VG-5 steel at the core for superior edge retention and SUS-410 stainless steel outer layers for enhanced stain resistance.

The Tamahagane SAN knife series is a line of high-quality kitchen knives under the renowned Tamahagane brand, which expertly blends traditional Japanese techniques with modern technology in knife making. Here are the key features and reasons why the Tamahagane SAN series is highly regarded:

Material: The blades are crafted from a core of VG-5 steel, known for its high carbon content, exceptional hardness, and ability to retain a sharp edge. This core is clad with layers of SUS-410 stainless steel, which are softer and more stain-resistant to protect the cutting edge and enhance the blade's strength and durability.

Sharpness: Thanks to the high-quality steel and expert craftsmanship, these knives are renowned for their exceptional sharpness and precision. They are capable of making very fine, clean cuts, which is crucial for professional and high-end home cooking.

Handle Design: The handles are made from high-quality Micarta, designed for balance and ergonomic comfort. This makes the knives easy and safe to use, reducing hand fatigue during prolonged use. The well-designed handles provide a comfortable grip, making these knives a pleasure to use, even for extended periods.

Aesthetics: Tamahagane SAN knives have a gorgeous natural Micarta wood handle that will add to or complement most kitchen aesthetics. The layered steel construction creates a distinctive striped pattern on the blade, reflecting a blend of traditional Japanese aesthetics and modern style.

Performance: These knives offer professional-grade cutting performance, suitable for precise and demanding culinary tasks. The high carbon content of the core steel allows the knives to retain their sharp edge for a longer period, reducing the need for frequent sharpening.

Durability: The layered construction and choice of materials ensure that the knives are durable and can withstand the rigors of regular kitchen use. They are knives that have been built to last.

Versatility: The SAN series includes a variety of knife types, each designed for specific tasks in the kitchen, meaning you have a specific knife for all your cooking requirements.

Maintaining your Tamahagane knives involves several essential practices to ensure they stay sharp, durable, and in top condition:

  1. Cleaning: Always wash your Tamahagane knives by hand with warm water and mild detergent immediately after use. It's important to avoid using the dishwasher, as the harsh environment can damage both the blade and the handle over time. After washing, dry the knives completely with a soft cloth to prevent any rust formation.
  2. Honing: Regular honing is key to keeping your Tamahagane knives sharp and maintaining their edge. Use a honing steel before or after each use to realign the blade's edge. Hold the steel vertically and gently slide the knife down and across the steel at a 20-degree angle.
  3. Sharpening: In addition to regular honing, your Tamahagane knives will need periodic sharpening, typically once or twice a year depending on how frequently you use them. You can sharpen your knives using a whetstone, a handheld sharpener, or opt for professional sharpening services.
  4. Storage: Proper storage is crucial for the longevity of your knives. Store your Tamahagane knives in a knife block, on a magnetic strip, or within protective sheaths. This not only prevents the blades from dulling but also helps avoid accidents. Storing knives in a drawer is not recommended, as they can easily get damaged.
  5. Cutting Surface: To maintain the sharpness of your knife edges, always use wooden or plastic cutting boards. Cutting on hard surfaces like glass, metal, or stone can quickly dull your knives.
  6. Avoid Misuse: Remember that Tamahagane knives are specifically designed for cutting food. Avoid using them for any non-food related tasks, as this can damage the blade and potentially void the warranty.
  7. Handle with Care: Always be mindful of the knife's balance and handle it with care. Avoid dropping or carelessly tossing your knives, as this can lead to damage to both the blade and the handle.

As mentioned earlier, Tamahagane knives are primarily made in the city of Niigata, Japan. Niigata is renowned for its metalworking and knife-making craftsmanship. The region has a long history of producing high-quality cutlery and is considered one of the major centers for premium knife manufacturing in Japan.

Shop at Cotswold Knife Company with confidence, knowing we are a verified stockist of Tamahagane knives.

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