Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel
Unagisaki Eel Filleting White steel

Unagisaki Eel Filleting White steel #2

N034

Regular price¥21,800
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This is a Unagisaki (eel filleting knife) made of Aogami. It is used to eel to make grilled eel rice bowl. The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish.

Shirogami No.2 has minimal impurities and a very fine grain structure, so it is ideal for fine cutting tools such as Japanese traditional-style knives. Despite being a ‘simple’ carbon steel, Shirogami No.2 has very good edge retention and it is also very easy to re-sharpen. Recommended for first-time users of Japanese traditional-style knives.

Kurouchi Finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look.

Blade Material: White steel #2/Shirogami No.2

Blade HRC: 61~63

Blade Finish:

Blade Type: Single-edged

Blade Length:

Blade Thinckness:

Total Length:

Handle Length:

Weight:

Handle:

Origin: Sakai City in Osaka Prefectu

Availability Sheath: (Choosing the fit sheath)

■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.

Customer Reviews

Based on 3 reviews
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D
Daniel Wagner
Perfect

Exactly as described. Handling, Æsthetics, Quality are very satisfying. Keep up the good work, Musashi, and thank you.

D
Daniel

material, design, function: perfect

B
Bruce
Quality and knowledgeable

Quality and knowledgeable

Also Consider

Product Features

Handmade Forging

With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.

Durability

The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.

Sharpness

The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.

Handle

The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.

Material SharpnessRust-resistantHardness
Sharpening
VG-10★★★★
★★★★★★★★★★★
Sliver steel #3★★★★★★★★★★★★★★★★
White steel #1★★★★★★★★★★★★
White steel #2★★★★★★★★★★★
Blue steel #1★★★★★★★★★★★★★★
Blue steel #2★★★★★★★★★★★★★
Aogami Super★★★★★★★★★★★★★★★

WHY MUSASHI

Best Price Guarantee

We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.

Always making an effort

Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.

Worldwide Shipping

All orders will be shipped directly from Japan to the address you specify.

FAQs