Sakai Takayuki Tokujo Shirogami #2 Edo-Saki Eel Knife

The Edo-Saki is a specialized Japanese knife designed specifically for preparing eel. Its unique shape and single-bevel edge allow you to slice through eel skin and flesh with the precision required for traditional unagi preparation.

Yes. Because it is made from Shirogami #2 (white steel), this blade is highly reactive and will rust if left wet or dirty. You must wipe it dry immediately after every use and apply a light coat of food-safe oil if you are storing it for an extended period.

No, this is a single-bevel knife designed specifically for right-handed users. The geometry of the blade is ground on one side to facilitate clean, straight cuts for right-handed cutting motions.

It is not recommended. This knife is a specialized tool with a specific geometry for eel preparation. Using it for general chopping or tasks involving hard ingredients could damage the delicate edge or cause the blade to chip.

Because of the single-bevel geometry, you should sharpen this knife using high-quality Japanese water stones. It requires a specific technique to maintain the flat back and the beveled edge, so it is best suited for those comfortable with traditional whetstone sharpening.

Kasumi construction means the blade is made by forge-welding a hard, high-carbon steel edge to a softer iron cladding. This provides the extreme sharpness of the white steel while the softer cladding adds durability and makes the knife easier to sharpen.