Home > Knife Types > Eel Knives > Kaneshige White #3 Unagi 210mm
Kaneshige White #3 Unagi 210mm
Kaneshige White #3 Unagi 210mm Kaneshige White #3 Unagi 210mm
Kaneshige White #3 Unagi 210mm Kaneshige White #3 Unagi 210mm

Kaneshige White #3 Unagi 210mm

Item #: Kaneshige-Unagi-W3-210
Our Price: $225.00
Availability: Usually ships the same business day
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“Unagi” is Japanese for eel; “saki” is tearing. Therefore an unagisaki bōchō is a knife specialized for filleting eel. The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. There are several variations of this blade with styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto. The knife offered here is an Edosaki type.

Edosaki blades are longer than their brethren and are sharpened with a triangular tip. Because the knife will get caught in the bone if you cut from the spine, the edo-style knives have a sharp triangular blade to easily cut into the eel. Kansai style knives cut from the underside side of the eel so the blades do not need a tapered point. The triangular tip of the edosaki blade is used to easily slice through the spine, and the rest of the blade is used to cut fillets.

The Kaneshige unagi is made from Shiroko 3 carbon steel (white #3) which has the ability to take and maintain a good edge. The steel is a great choice for this type of blade and work requirement. It is highly reactive and so needs to be treated with respect in regard to corrosion and rusting. The handle is made from ho wood and buffalo horn in a classic D-shape.

  • Weight: 9.8 ounces
  • Blade Length: 215 mm (8.5")
  • Overall Length: 325 mm (12.75")
  • Thickness at Heel: 5.7 mm
  • Blade Height: 44.9 mm
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