Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife - The Cook's Edge
Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife - The Cook's Edge
Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife - The Cook's Edge
Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife - The Cook's Edge
Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife - The Cook's Edge
Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife - The Cook's Edge

Sakai Kikumori Gokujyo Kyo-Saki (Kyoto Style) Eel knife

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$330.00
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$330.00
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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.

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