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, Osaka. Sakai in Osaka has a 600-year history as a kitchen knife production area, and the craftsmen in the largest production area in Japan have cleared the most important specifications for kitchen knives: quality and sharpness.
The indigo-dyeing of indigo kitchen knives is produced by craftsmen at Mai Kobo in Tokushima Prefecture, a major production center of indigo. The hiba (handle), which is the handle of the knife, is dyed with indigo.
Most Japanese kitchen knives are not made of one piece of stainless steel, but rather two pieces, the blade and the handle. The blade is inserted into the handle, and if the blade is not maintained properly, water will enter the handle. If this happens, the blade rusts and the handle rots, shortening the life of the knife and, of course, making the handle prone to cracking, which is dangerous and unsanitary above all. Therefore, we use hiba (hiba wood) for the indigo-dyed handles.