#Sabaki knife professional#

So, for a couple of years we've been trying to figure out how we can carry some of his knives since we really want to only focus on knives that can be used for food. However, he's really talented and makes really great knives. He specializes in outdoor knives, and every time I ask, he does not want to make kitchen knives. When we visited the Tosa region, we met Komatsu-san and spent some time with him in his workshop. This Zakuri 100mm Kurouchi Utility knife was forged by Komatsu-san. Width of Spine 1cm from the Tip: 2.63mm.The black finish on the blades is called a kurouchi finish and is the residual scale from the forging process. The knife is forged from blue #2 steel with damascus cladding. It could make a nice camp knife for food, a utility knife in a kitchen, or a really cool box opener ) So, for a couple of years, we've been trying to figure out how we can carry some of his knives since we really want to only focus on knives that can be used for food. This Zakuri 100mm Kurouchi Damascus Utility knife was forged by Komatsu-san. Blade Thickness 1/2 way between the Spine and Edge: 2.58mm.Width of Spine 1cm from the Tip: 1.67mm.The kurouchi finish does help protect the knife from rust a little. This knife is carbon, so it can rust if not cared for properly. The blue #1 steel takes a very good edge and holds it pretty well. for anything from chicken to fish, lamb to beef, this knife should work well for your boning needs. Sabaki bocho is a knife designed for boning. The handle is made of ho wood and is octagon shaped with a buffalo horn ferrule. This Zakuri 150mm Blue #1 Kurouchi Sabaki Bocho is a double-beveled knife.We like the idea that in 1498, while Leonardo was painting his masterpiece in Milan, throughout Japan the forebears of today's blade smiths were creating masterpieces of their own, in steel.

His grocery receipts and the inclusion of eels with slices of orange on the table of The Last Supper support the theory. Dojou are the little eel-like fish that are placed swimming in a pot and then burrow into cool tofu as the water is brought to the boil. Not sure if it's for cutting dojou (pond loach) or is so named because it's around the same length sans handle. This is a compact version of the Edo-saki with a blade as short as four or five inches.

Osaka-saki eel knives look a lot like a beefy kiridashi. Some combine the rounded point with an Edo-saki-like two-stage edge.

Kyushu-gata eel knives appear to vary in profile from smith to smith, generally they are short and solid and shorter and taller in the blade compared to the Nagoya style. The handle is comparatively long, the blade is rounded for safety. Nagoya-saki eel knives look much like a bamboo knife - small, slender and thick - and are said to be the most traditional form of Japanese eel knife. Some Japanese websites state that the spine is useful for tapping the eel-pin into the cutting board. These knives have a tall, short blade and a proud spine that acts as an angle-guide for sharpening. Kyo-saki or Kyoto-gata eel knives are associated with the city and culinary centre of Kyoto. 'Kanto' refers to the region of the capital Tokyo, or Edo, hence Edo-saki.

#Sabaki knife professional#

Any eel knife will be effective for either cut, the differences are most relevant for a specialist preparing eels all day long.Įdo-saki eel knives are the most common style. The familiar triangular-tipped, dual-edge unagi-sabaki bocho is a professional tool for Kanto-style preparation of this fine delicacy, where the fish is deftly sliced along the spine from end to end and the head, fins and tail removed. The primary influence is whether the eel is opened along the spine or along the belly in the regional cuisine. There are very different knives under the unagi-sabaki label, most are associated with a region of Japan and suit the way the fish is prepared there. In Japanese, 'unagi' is eel, 'sabaku' means to separate, sort or 'deal with'.