EDO SAKI Premium left-handed eel boning knife, 120 mm blade and its cover
Ref : NISAH63-63BF
€580.00
Tax Included
This knife is a must-have for any fishmonger or restaurateur working with fish.
It is a special Japanese knife for cutting eels known as "unagi".
Eels are used for kabayaki (Japan's signature dish: eels, stripped of their backbones, are skewered and grilled over a wood fire, basted with a sauce, kabayaki no tare, made from eel broth, traditionally prepared with eel trimmings, sake, soy sauce and sugar).
Use: Eel work
). Eel's skin is very tough. This edo-saki is fitted with a point that pierces the skin. Sloping edge makes it easy to open the eel in a single movement. Straight edge cuts nice, straight slices of eel.
Blade Rockwell hardness HRC: HRC62 Knife quality: HRC-Rockwell hardness of Aoki Hamono knives. HRC value, degrees Rockwell C, expresses knife blades hardness, which varies according to steel used to make knives. All very inexpensive knives have an HRC value well below 52. Blades wear out very quickly, as they are too flexible. High-quality knives, such as Aoki Hamono, have an HRC value of 58 to 63. Their cutting edge is of the highest quality and is preserved much longer.
Safety precaution: Sharpening is recommended with a whetstone. Remember that knives should be washed after each use, in hot water, with natural soap and never with washing-up liquid. They should be dried immediately, then ideally lightly oiled with vegetable oil (olive oil or neutral vegetable oil).
Recommendation: KNIVES AND SHARP OBJECTS CAN BE PARTICULARLY HAZARDOUS AND MUST BE USED WITH CARE. THEY MUST NOT BE LEFT WITHIN THE REACH OF CHILDREN OR PERSONS NOT CAPABLE OF USING THEM OR APPRECIATING THEIR DANGEROUSNESS.
NISAH63-63BF
Data sheet
- Origin
- Sakai - Osaka, Japan
- Weight
- 100 g net
- Handle length
- 97 mm
- Blade length
- 120 mm
- Edge type
- Single-edged knife for left-handers
- Edge material
- type 2 white steel, Shirogami n°2, characterized by good sharpness and ease of sharpening. Stainless steel, carbon ratio 1.05-1.15
- Handle material
- Magniolia Obavata Thunb
- Cover
- Magniolia Obavata Thunb
Related Products
This knife is a must-have for any fishmonger or restaurateur working with fish.
It is a special Japanese knife for cutting eels known as "unagi".
Eels are used for kabayaki (Japan's signature dish: eels, stripped of their backbones, are skewered and grilled over a wood fire, basted with a sauce, kabayaki no tare, made from eel broth, traditionally prepared with eel trimmings, sake, soy sauce and sugar).
Use: Eel work
EDO SAKI Premium left-handed eel boning knife, 120 mm blade and its cover
€580.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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