Tsunehisa WS2 21cm unagisaki japanese handmade knife

Discover the refinement of Japanese cutlery with this Tsunehisa 21 cm unagisaki knife, specially designed for cutting eels. Produced by Tsunehisa in Tosa, this Japanese kitchen knife combines performance and aesthetics. Its San Maï blade with Shirogami#2 steel core guarantees a fine, precise and durable cutting edge, ideal for the most technical cuts. Meticulously designed, this model is for enthusiasts who wish to combine mastery and tradition.

Unagisaki knife: dedicated to cutting eels

The unagisaki knife is a specific tool of Japanese cuisine, traditionally used to prepareunagi (freshwater eel). This eel knife features a rigid blade for a clean dorsal opening, without damaging the flesh. It is also designed to follow the bones precisely, making it easy to remove the center bone without losing any material.

This 21 cm model offers an excellent compromise between length and control, whether you're working straight or gliding. Recommended for chefs specializing in Japanese cuisine, but also for amateurs keen to perfect their technique on this delicate fish.

A WS2 knife designed for extreme precision

This unagi knife features a 21 cm San Maï blade, composed of a rigid steel core surrounded by a softer, folded-in layer of steel. The core, made of Shirogami #2 steel (also known as White Paper Steel 2), is enriched with approximately 1.2% carbon. This very pure steel is appreciated for its ease of sharpening and its ability to produce an extremely fine wire. With a hardness of 61HRC on the Rockwell scale, the blade retains its sharpness for a long time, even after intensive use.

The bevelled edge, typical of Japanese knives, gives an asymmetrical cutting edge of great precision. This type of edge enables clean cuts, essential for preserving the integrity of delicate flesh such as eel. Finally, the polished finish adds a refined sheen for a very elegant result.

A natural, comfortable handle for this Tsunehisa knife

The sober, light-grained magnolia wood handle harmoniously complements the aesthetics of the blade. Lightweight and moisture-resistant, this wood is often used in traditional Japanese cutlery. Its oval shape ensures a pleasant, balanced grip, ideal for prolonged, fatigue-free use.

The black buffalo horn bolster reinforces the junction between blade and handle. It stabilizes the whole while underlining the handcrafted character of your Japanese kitchen knife. Careful attention to detail makes this handcrafted Japanese knife as beautiful as it is powerful.

Summary of features and benefits

• San Maï 3-layer structure: blade strength and balance

• Shirogami #2 steel

core

• (~1.2% carbon): fine, clean cutting edge

Hardness

• 61 HRC: excellent edge retention

• Bevelled edge: precise cutting without crushing

• Oval magnolia handle: comfort and lightness

• Tsunehisa craftsmanship, Japan: quality and traditional know-how

To care for this carbon knife, wash only by hand with a sponge and mild detergent, then dry immediately before storing in a dry place. It is important not to leave it to soak in the sink, and never to put it through the dishwasher.

Tsunehisa: Japanese precision at your fingertips

Tsunehisa cutlery is based in Tosa, in Kōchi prefecture, a region renowned for its craftsmanship. It offers authentic Japanese knives, designed according to traditional methods while incorporating modern production techniques to guarantee excellent value for money. Tsunehisa works in close collaboration with local craftsmen to offer blades in a variety of steels(VG10, Ginsan, Shirogami, Aogami...) and with meticulous finishes. The brand is particularly appreciated for its functional, balanced and robust knives, which remain true to the spirit of Japanese forges.

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