Unagi Saki Knife - Edo Style, Kasumi Finish, White Steel, Water Buffalo Horn Handle, 180mm　(鰻裂き 江戸型 霞研 白鋼 水牛柄 180mm)

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Cutlery description
Production area: Sakai City, Osaka Prefecture (Sakai cutlery)
Classification: Unagizaki (Edo style)
Blade length: 120mm
Steel material: Yasugi steel white steel
Pattern: buffalo pattern

When handling eel, there are differences between the Kanto and Kansai regions.
Kanto where open-back style is the mainstream, Kansai where open-back style is mainstream
This knife is an Edo-style eel knife that is often used with an open back.

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.