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Of course, taking care of a Japanese knife also means its right storage. It would be a big mistake to leave it in the drawer among the other knives. Its blade would suffer because of slight degradation by abrasion from other blades, but mainly your aesthetic feeling would suffer. Why would not look at a beautiful Japanese knife? Choose from branded knife blocks that will complete your kitchen space.
About producer
Tamahagane is the designation of first-class steel, which was primarily intended for the production of the highest quality swords of Japanese samurai. Only real katanas boasted tamahagane steel blades. The reason was the high price, which corresponded not only to uncompromising quality, but also to a demanding production method.
Tamahagane /tama = gem, hagane = steel/ is produced in Tatara clay "baths" with dimensions of 1200x3700x1200mm. Tatara is gradually layered with iron ore sand /10t/ and charcoal /12t/. After 72 hours of burning, a Kera "steel flower" weighing about 2.3 tons is created. It contains 3 products with different carbon content. Hocho-tetsu is a softer steel with a lower carbon content, while Nabe-gane and Tamahagane contain 1-1.5% carbon, which guarantees their high hardness. Only about 1t of tamahagane is obtained from the entire production cycle. Today, only one steel mills in Japan produce tamahagane steel in this traditional way, and only once a year.
The manufacturer of exclusive kitchen knives from the city of Tsubame, located on the northern coast of Niigata prefecture, borrowed the name tamahagane for its products. However, the Japanese strictly adhere to traditions and moral obligations, so Mr.Kataoka constructs its knives according to proven old recipes.
©2005-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved. Photos and texts are protected by copyright law and their use without the author's consent is not possible.
