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: White #2
• HRC: 61~63
• Edge Length: 95 mm
• Height at heel: 24.15 mm
• Distal Taper Heel: 3.18 mm
• Distal Taper Mid: 2.71 mm
• Distal Taper Tip: 2.13 mm
• Weight: 71 grams 
• Handle: Oval Magnolia w/Buffalo Horn Collar
• Shape: Eel Knife
• Finish: Kasumi
• Cladding: Iron
• Construction: Ni-Mai
• Edge bevel: Single
• Knife Line: Kikuzuki Single Bevel
• Blacksmith: Yoshikazu Tanaka
• Maker: Sakai Kikumori
• Sharpener: Sakai Kikumori
• Place of Origin: Sakai, Japan