Tamahagane “SAN” Chinese Cleaver 175mm (6.9″)

The picture that comes to mind when hearing the word cleaver is usually one of a skilled butcher swinging it to cut through bones and using it to take whole carcasses apart. While the Tamahagane San Chinese Cleaver 175mm (6.9″) might resemble those badass knives visually, it does, however, serve a different, more refined purpose. The blade itself is not as thick and made of a harder—and thus slightly more fragile—steel, making it more prone to chipping if used to hack through bones.

Instead, this cleaver is closer to a universal chef’s knife, and it is in fact used as one in traditional Chinese cuisine. Its long blade makes it perfect for chopping larger pieces of vegetables, but it will perform well with slicing raw fish and meats as well. The slightly curved cutting edge also allows for rocking motions, while also being thin enough for more precise cutting techniques, such as mincing, dicing or the julienne.

Another great feature is its extremely wide profile, which can be utilized to transport any food that’s chopped up and ready to depart to its final destination – a piping hot pan. Who needs a bench scraper when you have this beauty sitting in your knife block (or hanging on our knife magnet)? 🚨 Just make sure to use the spine and not the cutting edge, as scraping the chopping board can dull it or even cause it to chip.

STEEL:
This series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.

VG-5 composition: Carbon: 0,7-0,8 %, Chromium: 13-15 %, Molybdenum: 0,2-0,4 %, Vanadium: 0,1-0,2 %, Nickel: <0,25%, Copper: <0,25%

The core is enveloped by two outer layers of SUS410 stainless steel hardened to between 28-32 HRC that enhance flexibility and protect the core from external elements.

GEOMETRY:
The beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.

LAMINATION:
The outer layers have a matte finish and feature subtle hammer imprints that give the knife its distinctive look. The fine line between the jigane (softer steel) and hagane (hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. 

At the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are simple to resharpen after becoming dull.

HANDLE:
The handle is made out of pakka wood laminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.

BLACKSMITH:
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.

Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.

Tamahagane knives are therefore extremely durable, retain an edge for a very long time, and are easy to sharpen. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for home-cooking enthusiasts and professional chefs who look for perfect balance and durability in their faithful kitchen assistant.