This hard-to-find spreading knife from Japan is unlike any tool we’ve encountered before—imagine a slim spatula with a sharp serrated cutting edge, that spreads and cuts with equal ease. The carefully crafted blade is so thin and flexible, it out-bends even metal spatulas. The bendy blade scoops and spreads butter and spreads, and its micro-serrations cut tomatoes, fruit, bread, cheese or sandwiches cleanly without squashing—it’s your new table hero.
The handle is made of Japanese Zelkova wood and fits comfortably in the hand. The little bird emblazoned on the blade is a nod to the knife’s hometown, Tsubame (it translates to “swallow” in Japanese), an area famous for the craftsmanship of stainless steel tools.
Don’t be fooled by the size of this small town—a hub for skilled blacksmiths and craftsmen since the 17th century, this area in central Japan remains the nerve center for the country’s cutlery production. Tsubame produces 90% of Japan’s metal tools.
We test everything we sell. Here’s how we’d use this.
Try it at the breakfast table for slicing fruit, spreading butter on toast or cutting cheese, bread and rolls. We also like it for slicing fruit for smoothies, prepping garlic and any other small task.
Hand-wash and dry after every use. Do not leave the wooden handle in standing water. The blade is ultra-thin; take care when using not to bend it so far that it snaps.
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