Unagi: Eel knives from Japan take on a few different shapes depending on the region they are from. Edo-saki from the Kanto region have a very distinct stubby handle, and a Tanto style tip. The Kyo-Saki from Kyoto has a robust spine that is said to serve multiple purposes, acting as a sharpening angle guide and a tool for hammering the pin into the Eel to secure it to the board. The Nagoya-saki is a small blade meant for ultimate control when dealing with the slippery sea creature. Finally, the Osaka-Saki resembles a Kiridashi on steroids. This design allows the user to split the belly, and avoid poking to far in rupturing organs.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Shirogami #2 (White Carbon)
- HRC: 61~63
- Edge Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: grams
- Handle: White Magnolia w/Buffalo Horn Collar
- Shape: Eel Knife (Kanto Style)
- Finish: Kasumi
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Kikuzuki Single bevel
- Company: Sakai Kikumori
- Blacksmith: Yoshikazu Tanaka
- Place of Origin: Sakai, Japan