Steep Type：White Steel No,2
Handle Coating：Indigo Dye ＋ Waterproof coating
The place of production：Japan（Blade and Assembling : Oosaka, Handle : Tokushima）
【What is Yanagiba knife?】
|Yanagiba knife is used for making fresh sashimi right after dismantling fish. It is called "Yanagi-ba" as the sharpness of the blade resembles a willow leaf (yanagi-ba) in Japanese. It is a single-edged knife with a blade on only one side. It can cut the cross section of the fish/food sharply so the corner can be made crisp. While Santoku/Gyuto are used in 'pushing cutting', the Yanagi-ba is used in ‘pulling to cut' only|
【White Steel No2】
White steel is made from finely grained carbon steel that lacks a lot of contaminants within the iron, meaning that knives made from white, high-carbon steel are able to sharpen into a razor-like edge. It’s also called white paper #2 or Hitachi White #2 steel; and is made up of Carbon:1.05 to 1.15%. It is in fact a quite popular steel for high end Japanese cutlery.
【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.