Gyuto SNH-1105 - chef knife
Gyuto SNH-1105 - chef knife Gyuto SNH-1105 - chef knife Gyuto SNH-1105 - chef knife

Gyuto SNH-1105 - chef knife

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Handle: Wooden
Blade lenght: 21cm
Blade material: Steel
Usage: Universal
Producer: Tamahagane

With a similar kitchen knife, Danish master Geir Skeie won the famous Bocuse D'Or competition in 2009 and you will win every day.

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155,00 €s DPH
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Product detail

The knives of the San Tsubame line are among "the pioneers" of our market. The TAMAHAGANE brand send them as the first articles to Slovakia to compete for the favor of customers. Today it is clear why the choice fell on this line of attractive knives that became the bestseller of the Nippon Knives store.

Typical for the TAMAHAGANE brand, three-layer blades with a VG-5 core and a hardness of 61 HRC are completed by hammering /Tsuchime/. Subsequently, a special etching procedure is applied, which gives the blades an interesting satin surface. The blade is symmetrical in the shape of the letter "V".

The handles made of brown pakka wood complete the overall aesthetic appearance.

©2010-2018 Copyright Roman Ulík, Nippon Knives,, all rights reserved. Photographs and texts are protected by copyright, and their use is not possible without the consent of the author.

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, all rights reserved. Photos and texts are protected by copyright law and their use without the author's consent is not possible.

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