Tamahagane San Tsubame Santoku Japanese Knife 17.5 cm – SNMH-1114

The Tamahagane SNMH-1114 is a high-quality Japanese Santoku knife from the Tamahagane San Tsubame series. Made in Japan, this versatile kitchen knife combines traditional Japanese knife-making aesthetics with modern stainless steel construction, making it an excellent choice for both professional chefs and home cooks.

With its 17.5 cm blade, the Santoku offers an excellent balance between cutting surface, control and manoeuvrability. Its characteristic wide blade makes it particularly practical for preparing vegetables, meat and fish, while also making it easy to transfer chopped ingredients from the cutting board to the pan or bowl.

VG-5 Steel and Three-Layer Construction

One of the key features of the Tamahagane SNMH-1114 is its three-layer blade construction. The central cutting core is made from VG-5 Japanese steel, protected by two outer layers of SUS410 stainless steel.

VG-5 is a Japanese stainless steel well known for its combination of hardness, sharpness, edge retention and relatively easy maintenance. The SNMH-1114 has a hardness of approximately 60–61 HRC, allowing the blade to achieve a fine and precise edge while maintaining good durability for everyday kitchen use.

The three-layer construction provides additional support and protection around the harder central core. This design offers many of the cutting characteristics appreciated in Japanese knives while retaining the practical advantages of a stainless steel kitchen knife.

Tsubame Hammered Finish

The blade features the distinctive hammered Tsubame finish, also known as a Tsuchime finish. This characteristic Japanese finish creates a series of small indentations across the blade, giving the knife its distinctive appearance.

Besides its visual appeal, the hammered surface can help reduce contact between the food and the blade during cutting, which may make certain ingredients easier to release from the knife.

The result is a Santoku with a distinctive combination of Japanese aesthetics, functionality and precise cutting performance.

A Versatile Japanese Santoku Knife

The Santoku is one of the most versatile Japanese kitchen knives. Its name is commonly associated with three main cutting functions: slicing, chopping and dicing.

The 17.5 cm blade of the Tamahagane SNMH-1114 makes it suitable for a wide range of everyday kitchen tasks, including:

• Chopping and slicing vegetables.

• Preparing fruit.

• Cutting boneless meat.

• Preparing and slicing fish.

• Chopping herbs.

• Dicing ingredients.

• Making precise and uniform cuts.

• Preparing ingredients for everyday cooking.

Its wide blade is also useful for transferring prepared ingredients from the cutting board to a pan, pot or bowl.

Micarta Handle

The Tamahagane San Tsubame SNMH-1114 is fitted with a Micarta handle, a material valued in knife making for its strength, stability and resistance to moisture.

The dark handle complements the hammered blade and gives the knife a modern yet distinctly Japanese appearance. Its design provides a comfortable grip and good control, which is particularly useful when performing repetitive cutting tasks.

Why Choose the Tamahagane SNMH-1114?

The Tamahagane SNMH-1114 Santoku is an excellent choice for anyone looking for a versatile Japanese kitchen knife with a quality Japanese steel core.

Its combination of a 17.5 cm Santoku blade, VG-5 steel core, three-layer construction, Tsubame hammered finish and Micarta handle makes it a distinctive and practical knife for everyday cooking.

The stainless steel construction also makes it easier to maintain than many carbon-steel Japanese knives. Nevertheless, proper care is recommended to preserve the sharpness, finish and overall condition of the knife.

Main Features

• Brand: Tamahagane

• Series: San Tsubame

• Model: SNMH-1114

• Knife type: Japanese Santoku knife

• Blade length: 17.5 cm

• Blade construction: 3 layers

• Core steel: VG-5

• Outer steel: SUS410 stainless steel

• Hardness: approximately 60–61 HRC

• Handle: Micarta

• Finish: Tsubame / hammered Tsuchime finish

• Made in: Japan

Frequently Asked Questions

What type of knife is the Tamahagane SNMH-1114?

The Tamahagane SNMH-1114 is a 17.5 cm Japanese Santoku knife designed for a wide range of kitchen tasks, including chopping, slicing and dicing.

What does Santoku mean?

The word Santoku is commonly translated as “three virtues” and refers to the knife's versatility for slicing, chopping and dicing. Santoku knives typically feature a relatively wide and compact blade that provides excellent control on the cutting board.

What steel does the Tamahagane SNMH-1114 use?

The knife has a VG-5 steel core surrounded by two layers of SUS410 stainless steel. This three-layer construction combines a hard cutting core with protective stainless steel outer layers.

How hard is the VG-5 steel?

The Tamahagane SNMH-1114 has a hardness of approximately 60–61 HRC. This allows the knife to achieve a sharp, precise edge while providing good edge retention for regular kitchen use.

What is the Tsubame hammered finish?

The Tsubame hammered finish, also referred to as a Tsuchime finish, is a traditional Japanese-style blade finish created by forming small indentations across the surface of the blade. It gives the knife its distinctive appearance and can help reduce food sticking during certain cutting tasks.

What can I cut with a Santoku knife?

A Santoku is designed as a versatile kitchen knife and can be used for vegetables, fruit, boneless meat, fish, herbs and many other everyday ingredients. Its wide blade and compact profile make it particularly comfortable for chopping and slicing on a cutting board.

What is the difference between a Santoku and a Chef's Knife?

A Santoku generally has a shorter, wider and more compact blade than a traditional Western chef's knife. This design provides good control and is particularly comfortable for chopping, slicing and preparing vegetables and other ingredients.

Is the Tamahagane SNMH-1114 stainless steel?

Yes. The knife uses a stainless steel construction, with SUS410 stainless steel outer layers and a VG-5 stainless steel core. Although it is resistant to corrosion, proper care is still recommended to keep the blade in optimal condition.

Can the Tamahagane SNMH-1114 be washed in a dishwasher?

Hand washing is recommended. Wash the knife with warm water and mild soap, then dry it immediately after washing. Avoiding the dishwasher helps protect the sharp edge, blade finish and Micarta handle.

How should I maintain a Japanese Santoku knife?

Use the knife on a suitable cutting board and avoid cutting bones, frozen foods or extremely hard ingredients. After use, wash it by hand and dry it thoroughly. When sharpening is necessary, use a suitable whetstone or have the knife professionally sharpened.

Is the Tamahagane SNMH-1114 suitable for professional chefs?

Its VG-5 core, approximately 60–61 HRC hardness and 17.5 cm Santoku blade make it suitable for demanding kitchen use as well as everyday home cooking. Its versatility makes it particularly useful as an all-purpose Japanese kitchen knife.

Where is the Tamahagane SNMH-1114 made?

The Tamahagane SNMH-1114 is a Japanese-made kitchen knife from Tamahagane, a brand associated with Japanese knife manufacturing and the traditional metalworking region of Tsubame-Sanjo in Niigata Prefecture.