Unagi in Japanese is eel. So this cool looking knife is built to fillet eels. 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 Sakai Unagi shown here is called an Edosaki.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway 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 Sakai brand.