Eel Filleting Unagisaki 110mm

SPECIFICATIONS

Knife Style: Unagisaki
Steel Type: Carbon Steel 
Blade Material: Aogami Blue #2
Blade Finish: Lined-Kurouchi
Bevel: Single
Handle: Magnolia Wood
Bolster: Black Polycarbonate Resin 
Blade Size: 110mm 
Heel Height: 23mm
Spine Thickness: 2mm
Weight: 50g

This Eel Filleting knife is handmade in Japan from high end Aogami #2 steel with a traditional blacksmith finish.

Unagisaki knives are specialty knives used to make traditional grilled eel rice bowls. Despite now also being used for certain styles of fish a filleting, the sharp tip of this knife is designed to be pushed into the eel near the head, and then slid along the body to open up the entire length of the fish.