Unagi Saki Knife - Kyo Style, White Steel No. 2, Round Water Buffalo Horn Handle, 85mm　(鰻裂き 京型 白二鋼 丸型水牛柄 85mm)

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Cutlery description
Production area: Echizen City, Fukui Prefecture (Echizen cutlery)
Classification: Unagizaki (Kyoto type)
Blade length: 85mm
Steel material: Yasugi steel white steel
Pattern: buffalo pattern


In the Kansai region, the most common way to handle eels is to cut them open.
Therefore, this Kyo-type has a thin blade.
In addition, the peak side is made thicker by ``boiling'', which not only strengthens the blade.
It can also be used as a hammer for perforating eel.

White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment.
It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen.
In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture.
It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.