Japanese Site

Welcome to the TSUBAMESANJO Regional Industries Promotion Center !

This site provides explanations of this local product center.
When you see this information at the time of your visit, you can understand much more.

We will explain some tips for what you should purchase, and provide information about the products and maintenance after the purchase.

Kinds of kitchen knives

Sashimi knife

We say "pull" -- we don't say "cut" when we prepare Sashimi. So, you pull this knife at once, pushing from bottom to top of the knife. Because of this motion, it is made with a thin and long blade. These are " - biki" and "Yanagiba." We use it to slice fish, meat, and processed food.

De-ba knife (Kitchen knife)

We use this mainly to clean a fish. This is a single edged knife, made with just the right thickness for use when we slice the fish into three pieces. We can also use this to cut up hard ingredients.

Na-kiri knife ( Ji-gata knife/ Usu-ba knife )

We use this to cut vegetables. We can chop, slice, chip, carve, and so on. There are both single and double edged versions. These days the double edged knife is popular.

Chef's knife

We use this to cut meat. The knife blade is thin, so it is good for slicing ingredients like ham and tomatoes and so on.

San-toku knife ( Ban-nou knife/Bunka knife )

This is wider than the chef's knife, and also thicker. It is suitable for families because you can use it to cut up any food, such as meat, vegetables and fish. To cut up hard ingredients like fish bones, please use the De-ba knife.

Petty knife

This is suitable for carving or cutting up fruit and small vegetables because of the blade's thinness.

Bread slicer / Frozen food knife

・The undulating blade is useful to "pull" easily. This can't be used to cut up frozen food.
・The blade is like a saw and is used to cut frozen and thawing food.
※The bread slicer can't be used as a frozen food knife.

The distinction list according to the materials of the knives

Kind steel +
soft iron
steel + stainless stainless steel + stainless stainless steel steel
(all steel )
Illustration of section - - - - -
Sharpness ◎ sharp ◎ sharp ◎ sharp ◯ a little less sharp than steel ◎ sharp
Durability ◯ a little less durable ◯ a little less durable ◎ high ◯ high ◯ a little less durable
Hardness ◎ high ◎ high ◯ like steel ◯ a little less than steel ◎ higher than stainless
Easiness of sharpening ◎ easy ◯ easy △ a little hard to sharpen △ a little hard to sharpen ◎ easy
To get a nick or not ◯ a little ◯ a little ◎ Not much ◯ Not much △ easy to get a nick
Corrosion - to get rust or not △ easy ◯ The edge can rust easily ◎ Not so often ◎ Not so often △ Not so often
How to care After use, wipe well. If you haven't used it in a long time, wipe it with cooking oil. Wipe off the center of the steel well. It is unlikely to rust but wipe off well It is unlikely to rust but wipe off well After use, wipe off well. If you haven't used it in a long time, spread cooking oil on it and wipe off well.

Kind of pot and frying pan

Stock pot

This is a pot where the diameter is almost the same as the height.

Half stock pot

The height is half of the diameter.

Single-handled pan

There is a long handle on one side, and the handle is made of metal or plastic.

Double-handed pan

There are handles on both sides. There is both a deep pan and a shallow pan.

Frying pan cover

Please choose depending on the use or the pan.

Yuki-hira nabe

This has been used for cooking Japanese food for a long time.

Oya-ko nabe

This is used to make rice dishes. If you cook a few dishes at the same time, please choose the stand handle type. There are two types of handles, stand and horizontal.

Japanese pot/ Dish pan

This is deep and has a handle, so it is used to cook food in large quantities.

Deep fryer/Tempura pan

This is used only for frying. Please choose the size depending on the amount of oil you plan to use.

Pasta pan

There is a basket to allow the hot water to drain.

Frying pan/Itame nabe

This is a kind of fry pan. Sometimes it is called a sauté pan. It is often used as a multipurpose pan, because you can use it for various things. Itame nabe is deeper than a frying pan and the rim gets narrow towards the bottom. This is made for stir-fry.

Wok ( Chinese pan )

This is similar to Itame nabe. The feature of the wok is that the bottom of the pan is round. It is most suitable for use with a big chinese ladle.


This is a small single-handle pan to cook a small amount. There is a size less than 15cm in diameter. A beak is usually used in order to pour easily.

Chart according to the materials

Materials surface treatment (Teflon etc.) Iron Stainless steel Aluminium Titanium
Features This can burn or become damaged at high cooking temperatures. Heat conduction is good and is suitable for many kinds of dishes. This is multipurpose, but the care is important. It is strong and beautiful, and the care is relatively easy, too, but it is necessary to take care at high temperatures. It is light, and the care is easy, but is poor at high temperatures, acids, and alkali. It is light and is strong. It is necessary to follow cooking tips and keep an eye on the gas flame.
Cooking performance

Features of the frying pan/surface treatment ( Teflon )

Good points
Because the frying pan is made with resin, the surface is smooth and it is hard for dishes to stick. The dish is durable, one can cook dishes with little oil, and it is easy to clean. Easy to use and easy to clean.
Weak points
The surface is delicate and easily damaged, and the resin can comes off with use over time. It may be necessary to replace in a short period of time. There are limits on its durablity and how you can use it. When some of coating comes off, it can be hard to clean, and the coating gets worse. When you cook tender dishes like omelettes and muniere, you can cook it well because it is non-stick.
General Comments
Don't use metal Hera when you wash it. Don't wash roughly or use a metal scrubbing brush. It is better for use in cooking tender dishds such as omelettes and meuniere.

Features of the frying pans made with iron material

Good points
Heat conduction is good and you can use for burnt mark evenly. If you create a smooth coating of oli on the bottom of it and check the fire, this is used almighty. You can cope with most cooking in one frying pan.
Weak points
A new frying pan isn't cause a smooth coating of oil and also you are not used to adjustment of the fire. This is because you often let it burn. It may be rusted when you don't use it for a while. For oil and prevention of rust, we cannot recommend to wash it with a detergent to a bright shine. (It is OK to wash with few detergents soon after you cooked.)
General Comments
It is necessary that a frying pan fits oil to be used and you are used to the heat of the frying pan. If used to them, burnig will not be happened so often. We have a serious impression for the care for rust, but if you use it once in one or two days, you don't neet to oil it whenever you wash it. When you don't use it for a while, it would be better to oil and keep it. Familiarity is necessary and you take effort to care of it, but we recommend this to particular group beacause you can cook deliciously.

Feature of the frying pan of the stainless steel material

Good points
It is strong in heat and you can use it to cook mostly. Because it is hard to be rusted, the care is easy. The color of the suface is silver and so you can find the color of sauce. It is a giid point to be easy to cook even a dish requiring attention for burning and heat.
Weak points
There is easy to be relatively a fried unevenly. It is damaged even if shiny when it is new while using.
General Comments
There are many good points. For example, you can hadle most cooking, the care is easy and the appearance is good. There is the weak point that heat is hard to be transmitted through, but there are many products which overcame a weak point and is made. (We have three or five levels of structure that aluminium is picked up with stainless steel, and the frying pan with aluminium on the bottom of it.) No heat evenly, and with oil, it isn't burnt very much.

Feature of the frying pan of the Titanium material

Good points
Light weight. This is strong in heat and acid, alkali and is usable without minding rust. Heat efficiency is good. (It is different from the heat conduction.)
Weak points
Because it is hard to release heat, it is provided enough with even low temperature. On the other hand, it is necessary to care about heat adjustment a little because it is easy to be filled with heat.
General Comments
The characteristic of titanium that is light and durable is suitable for a frying pan, but heat conduction is bad (the thermal efficiency is good), and custom relatively needs the cooking. Only the surface touched with the fire becomes hot and, as a result, may burn it. For correspondence it is oil appropriate quantities and to fry it diligently, and to mix it. It is a kitchen utensil excellent at energy saving if used.

Feature of the Aluminum material

Good points
Because the heat conduction is very good, this reacts sensitively to subtle heat adjustment. This is suitable for cooking over general heat in a short time, such as boiling vegetables, twining pasta around a sauce, stews, and boiled fish.
Weak points
It can spill over, and it is unsuitable to wash it with vinegar and sodium bicarbonate. Because it is poor at high temperatures and with strong acids and alkali, it is unsuitable for grilling over a high flame.
General Comments
Because the aluminum has very high thermal conductivity, it is light and flexible, and suitable for quick, everyday use. It is good for making sauces and you won't burn the pan while dissolving cheese or cooking with wine, and delicate heat is possible.

Metal Western dishes

Dessert spoon

For rice, soup and dessert

Dessert fork

For hors d'oeuvres, meat dishes and desserts

Dessert knife (sawtooth blade / Mo-naka handle)

For hors d'oeuvres, meat dishes and dessert

Tea spoon

For tea, coffee and fruit cocktails

Coffee spoon

For coffee

Cake fork

For cake and fruit

Hime fork ( cocktail fork )

For fruit and coffee

Table fork

For meat dishes (formal)

Table knife (sawtooth blade / Mo-naka handle)

For meat dishes (formal)

Sugar ladle

For sugar pot

Ice cream spoon

For ice cream

Butter knife

For butter, cheese, and jam

Butter spreader

For butter and jam

Soda spoon

For parfait, ice cream, and ice tea

Bouillon soupspoon

For Bouillon soup and dressing

Cake spoon

For cake and dessert

Melon spoon

For melon and watermelon

Fish knife (Mo-naka handle)

For fish dishes

Fish fork

For fish dishes

Fish sauce spoon

For fish dishes

Fruit knife (Mo-naka handle)

For fruit and pancake

Fruit fork

For fruit and pancake

Soup spoon

For soup

Grapefruit spoon

For grapefruit and fruit

Gravy ladle

For sauces ( gravy or curry)

Service spoon

For serving (salad, fruit and dessert)

Service fork

For serving (cold meat)

Kinds of beauty articles

Nail clippers

We have a clipper model in Tsubame Sanjo. For use in cutting fingernails or toenails. You can use it on curved nails, thick nails, fragile nails, and nail edges. There are some prepared samples available, so please pick them up and try them.

Nail file

You will damage a nail if you use the wrong kind of file. It's best to fix a nail at the beginning by using the proper nail file! Please think about what you need: sharpening ability, durability, or washability. Because it is made of metal, without making abrasion (deterioration) and stronger than paper, you can use it for a long time. You can wash it, but it is necessary to dry it well in order to avoid rust.
・To file in the same direction as much possible.
・For a nail section, sharpen it only in a lateral direction.

Heel file

Let's look at how we can match up your needs with an item. For use on wet or dry feet. The metal heel file is recommended, too.

Eyebrow scissors

Eyebrow scissors are small scissors with curved tips. Many of them have arched blades, which makes them suitable for cutting eyebrows.

Nose hair scissors

Nose hair scissors are small scissors with curved tips. If you use eybrow scissors to cut nose hair (due to their similar sizes) you can easily injure your mucous membrane, so it is dangerous.

Beauty scissors

Please choose the scissors in accordance with use and purpose. Choose the handle that is easy to hold and to cut. Choose depending on size, little finger position, or the length of the blade.


These are features on the shapes of the tips. Some are specialized for removing big hairs or for easily removing downy hairs. Choose the type of hair you want to remove.

Kinds of gardening articles


It is mainly used for cutting flowers.


Used as scissors to cut flowers for Ka-do (flower arrangement). You cannot use them to cut metal such as wire, or tin plates.

Length blade Okubo scissors

These scissors are used for gardening trees, dwarf trees, fruit trees, farm products and rope. They are used for cutting big things.

Sasuke-Okubo scissors

These scissors are used for gardening trees, dwarf trees, fruit trees, farm products and rope. Of course the big thing is cut.

Scissors for small branches

The length of the blade is the same as bonsai scissors, but the angle is longer. It is most suitable for work in crowded places.

Scissors for branches

Used when cutting branches off of a tree. Used for making deep cuts, such as cutting down a tree.

Root scissors

Most suitable for the cutting of particularly big trunks, branches, and roots.

Kobu-kiri scissors

You can use them to remove the knots of bonsai trees.

Pruning shears

They are scissors for pruning (cutting branches) such as fruit trees, garden trees, and garden plants. Because the blade is sharp and then, it is suitable for a hard tree. You can cut a tree almost to 14-16mm.

Fruit picking scissors

Scissors for picking the fruit off trees, harvesting vegetables, and harvesting flowers.

Scissors for cutting big branches

Is the scissors used to cut the raw thick branches and the like.

Kari-komi Scissors with wooden handles

They are used mainly in the Kanto district..

Gate-shaped Kari-moki scissors

This is for professionals. Scissors which have great durability.

Lawn mowing scissors

Used for the care of your lawn, jewelry and the pruning of garden plants.

Kind of tumbler

Sake drinking sets particular to Tsubame Sanjo. We explain the characteristics of the materials here. Each item's charm varies in its processing method and design. Please take a sample in the shop, and choose the tumbler of your choice.

Stainless steel

The inside of the cup is polished by an abrasion craftsman. Beer becomes smoother by a minute irregularity in the design.


There are no metallic smells and odd tastes. Generally, it is good for those with metal allergies. It is superior in cold insulation and heat retention.


Thermal conductivity is good. Coldness is transferred to the surface when you pour cold beer, resulting in a refreshing feel to thetouch and taste.


The taste of the drink becomes mellow and, by an ion effect peculiar to tin, enhances the taste still more.

About tumblers

How to care
Please do not use in the dishwasher.Use a dish washing detergent (synthetic detergent) for the tableware, and please wash it with a soft sponge.
About dual structure
It is superior in cold insulation-related heat retention, and the heat of the drink does not reach the outside surface of the container. It is resistant to condensation.

Embossed copperware/Sake-ware

A copper utensil that is beaten with a mallet into one piece of a copper sheet.Created with metal beating techniques, these copper utensil are used as industrial art objects such as small vases. There are a variety of products made using this techniques, such as a teapot, a tea caddy, a copper pot, a bottle and cup, etc.
We will introduce how a product is made here.

Metal collecting

Here he cuts it to the form of the thing being produced from the copper sheet. He determines the center using compasses. This is because there was a hole traced at the bottom of the copper product.


作First, he swats it with a wooden hammer and hits the side and uses his handmade cushions for work. He changes it a little without filling it in.


Using a heating tool and a burner, he softens the copper and when it becomes firm he beats it into the copper product.


He makes form using an anvil with various shapes called "Tori-kuch" in a copper sheet. The hammer changes size and form depending on what is being made, and several kinds are used. These Uchi-chibori and Anneal are repeated and fixes the form. It is important to harden the copper by swatting it repeatedly many times.

Molding / Finish

He measures a diameter in vernier calipers and smoothes distortions off the surface. He then processes the coloration, the tin pull and finishes it.

Product sightseeing section
Business promotion part
Tsubame Sanjo development of local industry center

1-17 Sugoro, Sanjo, Niigata, Japan 〒955-0092

Business hours:9:30~17:30
Regular holiday:Monthly first Wednesday, Year-end and New Year holidays

We decline carry-on of pet except service dogs such as guide dog, deaf person's dog.