Knife Type：Sujihiki(Meat Knife)
Blade type：Double Edged
Handle Coating：Indigo Dye ＋ Waterproof coating
The place of production：Japan（Blade and Assembling : Oosaka, Handle : Tokushima）
【What is Sujihiki knife?】
Suji-hiki means ‘tendons cutter’. It is literally used to cut the muscles/tendons of meat. Along with Gyuto knives, as well as bone-cutting knives/peeling knives, it is a knife that was introduced by Westerners, then developed along with the developing meat-eating culture in Japan. When cutting a cattle, it is vital to carefully cut off the muscle so that the texture remains intact as ensuring that only the tastiest parts of the animal remain for cooking (steaks). Yes, it is the best tool to cut the meat, essentially for that reason. Nowadays, however, more and more people are using the Suji-hiki knife for sashimi, though. Suji-hiki knife is a western origin whilst Yanagi-ba knife is a Japanese origin, their histories could be quite different, yet their shapes are surprisingly similar.
VG-10 is a cutlery grade stainless steel produced in Japan.
The name stands for V Gold 10 ("gold" meaning quality)
It is a stainless steel with a high carbon content containing 1% Carbon,
15% Chromium, 1% Molybdenum, 0.2% Vanadium, and 1.5% Cobalt.
【What is Indigo Knife ?】
Indigo Knife is the combination of Sakai blade and Indigo dyed handle.
Indigo dye has odor eliminating and antibacterial effects well.
So if you are looking for a life-time knife. This is one of the best.
・Waterproof coating might be peeled off by a deep sense of shock.
・Cutting very hard or frozen stuff might cause the nick in the blade
・Do not burn the blade with fire.
・Do not wash this with dishwasher
・Try to dry the blade after washing it each time.
【Shipping and delivery】
We usually create the knife after receiving the order. So it usually takes one week to prepare. The estimated delivery date depends on where you live.