Indigo Japanese Chef's Gyuto Knife

As this item is made to order, it usually takes up to 2 - 3 weeks to manufacture and ship from Japan. Gyuto knives were introduced to Japan from Western countries during the Meiji period (1868-1912) along with the meat-eating culture. Originally used for cutting meat, it can also be used at home as a larger santoku. It is characterized by a rippled pattern known as damascus, and the Tsuchime (hammered marks), which are made by craftsmen with hammers, make it easier for the food to separate from the blade. Blade: V-gold No. 10 Blade length: 9.45"(24cm) Edging: double-edged Handle: Hiba Wood The indigo-dyed gradation is created by a special technique called "indigo dyeing (AIZOME) on wood. Indigo "Ai" has been used by the Japanese since ancient times for its antibacterial and deodorizing properties, and by using it in kitchen knives, "Ai" knives are both hygienic and visually appealing. The blades of indigo kitchen knives are produced by craftsmen of "Yamawaki Cutlery" in Sakai, Osa