Unagi saki is a specialized knife for filleting eel.
The sharp tip of the blade is pushed into the eel near the head, and then slides
a long body of the fish.
This versatile knife can be used not only for cutting through the bone, removing
the wings and cleaving , but can aid the spiking of the eels head.
The strength of the blade can help ease the spike into the head.
The shape of eels knives differs depending on the region, and Edo type is the
most popular style.
Kichiji knives are painstakingly created by master craftsmen in Sakai, Osaka.
The blade of these knives is extremely sharp and easy to sharpen however carbon steel knives require special care to avoid rusting.
Recommend for both professional chefs and beginners.
Edge Angle: Single- edged (for right-handed users)
Blade Length: 180mm
Total Length: 290mm
Blade Material: Yasuki Shirogami 2 Carbon steel
Handle Material: Magnolia Wood/Buffalo Bolster(Bolster clour varies and not match the one pictured)
Saya / Sheath: Included
Not Rust Resistant