This is a longer version of the Sakai Unagisaki.
An Unagisaki Hocho knife is a special knife for filleting eel. The blade would be rectangular, except its nose is a straight 45 degree angle from top to bottom. This creates a sharp tip or piercing the head of an eel, and then dragging the knife along its body to slice it open along its entire length in one continuous motion. The blade style varies slightly in Kyoto, Nagoya and Osaka.
Our Sakai knives are made using traditional methods employed in Sakai City for centuries. We work with a small, specialized blacksmith shop to manufacture the Shirogami White #2 blades which we then send to a specialized knife sharpener for finishing. The blades are then given to a handle maker and engraver to finish the knives according to our specifications. The hand engraving is in Kanji and it means "Mark"!
All of these knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan.
A nicely finished traditional Ho wood handle and custom wood saya complete the specifications of this interesting and pretty knife.
Weight: 11.0 ounces
Blade Length: 215 mm (8.5")
Overall Length: 330 mm (13")
Thickness at Heel: 6.5 mm
Blade Height: 47.0 mm
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