Name: Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm
Brand: Sakai Takayuki
SKU: TA03115
Price: 4448.99 SEK
Availability: InStock

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The **Sakai Takayuki Tokujo 03115 edo-saki** is a special Japanese knife to cut unagi. The eel that is used for the kabayaki. The skin of an eel is very tough. This edo-saki is enhanced with a pointed tip to pierce through the skin. The slanted edge ensures that you can easily open the eel with a single movement. The straight edge enables you to cut nice, straight slices of eel. 

The edo-saki is an eel knife that is mostly used in the Edo region. An area on the east coast of Japan. With this knife you cut Kanto-style. Via the belly. The recognizable short handle provides you with more grip than you might expect. In addition, the pushing movement of the knife is easier to carry out because the end of the handle is placed in the palm of your hand.

## Unagasaki knives: specialist Japanese eel knives.

There are many different types of eel knives and also different ways of filleting eel. The Kanto style and the Kansai style. Which style is used depends on the region. The Kanto-style is cutting open and filleting the eel alongside the spine. The style comes from the Kanto region where cutting open the eel via belly is associated with seppuku. This is a taboo and cutting via the belly would be bad luck. That is why they prefer filleting the eel via the spine.

The Kansai-style, you might have guessed it, comes from the Kansai region. With this style you fillet the eel via the belly. In this region the samurai spirit was much less present. Opening and cleaning the eel via the belly is easy and simply faster which is why they prefer this style.

## Sakai Takayuki Tokujo: steel with a remarkable grind

The knives are enhanced with a core made from White #2 Steel. Also called Shirogami #2. It is a very pure type of carbon steel which they harden to an extremely high hardness. As such they can apply a very thin grind, making the knives razor-sharp. The knives are not corrosion resistant. Read more about [how to maintain Japanese kitchen knives here](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm).

The knives have a one-sided grind. Because of this grind the edge pushes the slices off the blade. To make cutting even easier, the other side of the blade is enhanced with a hollow grind. This subtle cavity means there is always a little air between the ingredient and the knife, for the lowest possible resistance! This allows you to cut wafer-thin, delicate slices.

## Sakai Takayuki Tokujo: handle made from Magnolia wood and buffalo horn

The traditional octagonal handle is made from magnolia wood. This is a light type of wood, both in weight and colour. The crop is made from black buffalo horn. In addition to it looking graceful, the crop also ensures that the knife is perfectly balanced. Take into account that wood and horn are natural products. The product you receive may differ with regard to pattern and colour. The materials used remain the same.

Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

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Sakai Takayuki Tokujo 03113 edo-saki eel knife, 15 cm

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Personalize it! We can engrave many products. Great as a gift! [Read more about the options here](/en/pt/-order-with-engraving.htm). Looking for an engraving? Don't forget to add the product '[Order with engraving](/en/pt/-order-with-engraving.htm)' to your order. 

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Almost all the products we sell come with a manufacturing warranty. Want to learn more about the warranty? Read our topic: [warranty explained](/en/ct/warranty-explained.htm)

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We always measure the blade height at the highest part of the blade.

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We always measure the blade length ourselves. This is the length of the blade from the tip to the front of the handle. This may deviate from the manufacturer's specification.

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We always measure the blade thickness at the thickest part of the blade. Often just before the handle. This may deviate from the manufacturer's specification.

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This concerns the type of edge [Want to learn more about a serrated versus a plain edge](/en/ct/pocket-knives-difference-plain-edge-serrated.htm)?

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In terms of grind we are talking about how the complete blade thickness extends into the edge. Want to learn more about grinds? [Read all about grinds on knives](/en/ct/knife-grinds.htm).

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For the number of knives in the knife sets we stick to the information supplied by the manufacturer. Some brands consider the block to be part of the set, others don't. 

Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

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Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

Full description

Specifications

Specifications

General information

Dimensions & weight

Material

Features & functions

Scope of delivery

Recommended combi-deals

Sakai Takayuki Tokujo 03115 edo-saki eel knife, 18 cm

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