Unagi, or eel, is a specialty of Nagoya cuisine, and the Nagoya-style unagi knife has a distinct blade profile optimized for the specific technique Nagoya sushi cooks use to split and prepare it. Mikisyo makes this 100mm version in Miki City from Blue #2 carbon steel with a soft iron cladding layer, given a kurouchi, or black as-forged, finish. It is a genuinely specialized tool with limited applications outside of eel preparation, but for those applications it is exactly the right instrument.
The total length at 368mm is notably long relative to the 100mm blade length because the handle dominates the proportion, giving the knife balance suited to the pulling and splitting motion of unagi preparation. A D-shaped ho wood handle with black resin ferrule keeps the look functional and traditional.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade after each use, avoid leaving moisture or acidic materials against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
The total length at 368mm is notably long relative to the 100mm blade length because the handle dominates the proportion, giving the knife balance suited to the pulling and splitting motion of unagi preparation. A D-shaped ho wood handle with black resin ferrule keeps the look functional and traditional.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade after each use, avoid leaving moisture or acidic materials against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
- Maker: Mikisyo
- Location: Miki City, Japan
- Construction: San Mai, Hammer Forged
- Steel: Blue #2 Carbon Steel
- Finish: Kurouchi
- Edge: Even (See Photo)
- Type: Unagi, Nagoya Style
- Handle: D-Shaped Ho Wood
- Ferrule: Black Resin
- Weight: 1.9 oz (54 g)
- Blade Length: 100 mm
- Total Length: 368 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 22 mm
