Unagi is the Japanese word for eel, and this specialized knife is built specifically for filleting it. The sharp, narrow tip is inserted near the head and guided cleanly down the length of the body, opening the fish in a single controlled motion. Regional variations exist across Japan - Nagoya, Osaka, and Kyoto each have their own style - but the general name for this blade is unagisaki. This version is an Edosaki style, made in Sakai City, a region with a long history of professional fish knives.
This blade is forged 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 throughout, and we are proud to offer this traditional Japanese chef knife, carbon steel, as part of our custom Sakai lineup.
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.
This blade is forged 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 throughout, and we are proud to offer this traditional Japanese chef knife, carbon steel, as part of our custom Sakai lineup.
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Edge Steel: White #2
- Cladding: Soft Iron
- Knife Type: Unagi (Edosaki Style)
- Engraving: Hand Engraved
- Handle: Ho Wood Oval
- Ferrule: Buffalo Horn
- Saya: Included
- Weight: 8.3 oz (238 g)
- Blade Length: 185 mm
- Total Length: 295 mm
- Spine Thickness: 6 mm
- Blade Height: 42 mm
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.
