Unagisaki Eel Filleting Blue Super

Knife name: Unagisaki Eel Filleting
Material: Aogami-Super
Finish: Kurouchi
Blade type: Single-edged
Origin: Hyogo Prefecture, Japan

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.

Aogami-Super Carbon Steel | Blue Super Steel
Aogami-Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels. In addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1, it also includes Molybdenum. It has very good edge sharpness and excellent edge retention, but is also capable of attaining high hardness without being brittle. Consequently, many knife enthusiasts rate Aogami Super as one of the very best High Carbon Steels in the world.

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.

-NOTICE-
■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.