Unagi Saki Knife - Nagoya Style, Kasumi Finish, White Steel, Water Buffalo Horn Handle, 95mm　(鰻裂き 名古屋型 霞研 白鋼 水牛柄 95mm)

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Cutlery description
Production area: Echizen City, Fukui Prefecture (Echizen cutlery)
Classification: Unagizaki (Nagoya type)
Blade length: 95mm
Steel material: Yasugi steel white steel
Pattern: buffalo pattern


In the Kanto region, the back-opening style is the mainstream, while in the Kansai region, the belly-opening style is the mainstream, but the Nagoya style allows for both.
Compatible with both back-opening and belly-opening.
The steel material used is ``White Steel''.
As the handle continues to be used for many years, the buffalo horn will transform into the shape of a hand, giving it a wonderful texture.

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.