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Unagi in Japanese is eel. Saki is tearing. An unagisaki hōchō is therefore a knife specialized for filleting eel. The sharp tip of the knife is inserted into the eel near the head, and then moved along the body of the eel to open up the entire length of the fish. Many variations of this basic blade exist but the generic name for all of the above is still Unagisaki. There are local styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto. The Richmond Sakai Unagi shown here is called an Edosaki.
Our blacksmith in Sakai City forges these blades from an Iron clad Shirogami White #2 steel. He grinds the back side with a very slight cocave profile and then gives the front side a single convex bevel from about half way down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond brand.
Weight: 7.8 ounces
Blade Length: 185 mm (7.25")
Overall Length: 300 mm (11.75")
Thickness at Heel: 5.5 mm
Blade Height: 38.6 mm
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