Unagi is the Japanese word for eel, and this specialized knife is designed specifically for filleting it. The sharp, narrow tip is inserted near the head of the eel and guided cleanly down the length of the body to open the fish in a single controlled motion. While regional variations exist across Japan—such as Nagoya, Osaka, and Kyoto styles—the general name for this blade is Unagisaki. The version shown here is an Edosaki style made in Sakai City, known for its long history of professional fish knives.
This blade is forged by our Sakai blacksmith using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro-bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent, and we are proud to offer this traditional carbon steel knife under our Richmond Sakai brand.
Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife—do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.
Location: Sakai Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Weight: 8.3 oz / 238 g Edge Length: 185 mm Total Length: 295 mm Spine Thickness: 6 mm Blade Height: 42 mm
If you want, I can tighten this another 5–10% or tune it to match other Richmond Sakai pages exactly.
This blade is forged by our Sakai blacksmith using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro-bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent, and we are proud to offer this traditional carbon steel knife under our Richmond Sakai brand.
Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife—do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.
If you want, I can tighten this another 5–10% or tune it to match other Richmond Sakai pages exactly.
