Unagi Saki - Niji
Unagi Sakis are traditionally single bevel blades mostly used for eel fabrication. This blade, however, was ground double bevel with a convex edge making it universal. The profile of an unagi saki has always been one of the more beautiful designs in Japanese cutlery.
The Tanto tip allows for piercing into flesh to create a starting point in fabrication of meat. The edge curvature of the blade simulates that of a gyuto, slight rock and flat for push pull cuts.
While its hard to share through just a picture, the jacket of the blade is copper and brass.
No knife is the same as they are intended to be unique to their
- Steel Type: Chevron RainbowMai 80 Crv2 Carbon Core
- Blade Dimensions: 8” long x 2” wide
- Grind Type: Convex
- Handle : Ocean and Copper Bolster
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.