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Discover the Japanese kitchen knife for filleting eels!
16.5 cm blade in San Maï construction: alternating 3 layers of steel
Shirogami #2 Japanese steel core: 1.2% high carbon content
61HRC Rockwell hardness: long-lasting, efficient cutting edge
Asymmetrical cutting edge and polished finish - Elegant design
Black buffalo horn bolster and magnolia wood handle
Oval shape for ergonomic grip
Hand-forged by Tsunehisa Cutlery in Tosa, Japan
Carbon-enriched knife: requires careful maintenance
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Designed for meticulous work on unagi (eel), the Tsunehisa WS2 Japanese unagisakiknife has a 16.5 cm blade. It is forged using the San Maï technique, which superimposes three layers of steel: a central core of rigid steel, and two protective layers of softer steel. This process enables the blade to combine rigidity, flexibility and high efficiency.
The core of Shirogami #2 steel (also known as White Paper Steel #2), with a high carbon content of around 1.2%, offers a hardness of 61HRC on the Rockwell scale. This provides an ultra-fine cutting edge, ideal for filleting without resistance, even on delicate flesh. Shirogami steel is renowned for its purity and fine grain, which facilitates highly precise sharpening. Its asymmetrical cutting edge (only one side sharpened) is designed to promote fluid cutting without damaging the flesh. The polished blade highlights the elegance of the steel and gives a refined character to your handcrafted Japanese knife.
Compact and well-balanced, the 16.5 cm blade offers enhanced maneuverability for detailed operations. It is particularly suited to short, controlled cuts, common in the preparation of fine fish such as eel.
The handle of this Japanese kitchen knife is made from magnolia wood, a Japanese species that is naturally resistant to moisture. It remains pleasant to the touch, even after a long cutting session, and provides a sensation of lightness perfectly balanced with the blade. This stability is invaluable for precision gestures.
Its traditional oval shape makes for an intuitive grip, whether right- or left-handed. It favors good support and optimal transmission of movements, limiting fatigue.
The black buffalo horn bolster reinforces the overall strength of your Japanese kitchen knife. It ensures a solid connection between the handle and the tang of the blade, for enhanced durability and a more polished appearance.
Clean immediately after use, only by hand with a sponge and mild detergent. Dry thoroughly without delay. Do not put in the dishwasher or leave to soak in the sink. Occasionally apply a little camellia or mineral oil to preserve the carbon steel.
Tsunehisa knives are forged in Tosa, in the Kōchi region, renowned for its cutlery history. The workshop brings together passionate craftsmen who combine tradition and modern efficiency to produce high-quality blades accessible to the discerning amateur. Their specialty lies in forging traditional steels such as Shirogami, which offer incomparable sharpness. Each blade is hand-tested, and handles are precision-assembled to ensure optimum balance. The unagisaki knife is a fine example of the know-how handed down from generation to generation in this region of Japan!
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