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Mumei Carbon | 105 Nagoya Saki Knife

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Mumei Carbon | 105 Nagoya Saki Knife

Yellow steel Nagoya Saki knife crafted by Mumei Japan. These are specialty unagi / eel knives, used mainly in the Nagoya region. Medium level fit & finish. 1 only, pictured.

  • Mumei Japanese Knife
  • 105mm Nagoya Saki (Unagi / Eel) Knife
  • Right-Hand Bevel
  • Kigami (Yellow) Carbon Steel, Soft Iron Clad
  • Poplar Wood & Plastic, Oval Handle
  • Crafted in Japan

  • Edge Length: 103mm | Overall Length: 216mm | Blade Height: 24mm | Weight: 77g
  • Blade Thickness: (A) 3.3 (B) 2.9 (C) 2.7
    kitchen knife thickness measurement diagram

* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.


Japanese Kitchen Knives, Woodworking Tools & Whetstones Australia

Traditional Japanese Knife | Edo Saki Knife

Hailing from Tokyo, the Edo Saki knife (like it's Kantoh cousin) is a traditional Japanese single bevel knife used for the preparation of Eel (Unagi). It does however work well in other cooking applications, the pointed tip is useful for certain fine work and it can even be used as a smaller Yanagiba (sashimi / slicing knife). 


    Yellow steel Nagoya Saki knife crafted by Mumei Japan. These are specialty unagi / eel knives, used mainly in the Nagoya region. Medium level fit & finish. 1 only, pictured.

    • Mumei Japanese Knife
    • 105mm Nagoya Saki (Unagi / Eel) Knife
    • Right-Hand Bevel
    • Kigami (Yellow) Carbon Steel, Soft Iron Clad
    • Poplar Wood & Plastic, Oval Handle
    • Crafted in Japan

    • Edge Length: 103mm | Overall Length: 216mm | Blade Height: 24mm | Weight: 77g
    • Blade Thickness: (A) 3.3 (B) 2.9 (C) 2.7
      kitchen knife thickness measurement diagram

    * High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.


    Japanese Kitchen Knives, Woodworking Tools & Whetstones Australia

    Traditional Japanese Knife | Edo Saki Knife

    Hailing from Tokyo, the Edo Saki knife (like it's Kantoh cousin) is a traditional Japanese single bevel knife used for the preparation of Eel (Unagi). It does however work well in other cooking applications, the pointed tip is useful for certain fine work and it can even be used as a smaller Yanagiba (sashimi / slicing knife). 


      $134.00
      Mumei Carbon | 105 Nagoya Saki Knife—
      $134.00

      Description

      Yellow steel Nagoya Saki knife crafted by Mumei Japan. These are specialty unagi / eel knives, used mainly in the Nagoya region. Medium level fit & finish. 1 only, pictured.

      • Mumei Japanese Knife
      • 105mm Nagoya Saki (Unagi / Eel) Knife
      • Right-Hand Bevel
      • Kigami (Yellow) Carbon Steel, Soft Iron Clad
      • Poplar Wood & Plastic, Oval Handle
      • Crafted in Japan

      • Edge Length: 103mm | Overall Length: 216mm | Blade Height: 24mm | Weight: 77g
      • Blade Thickness: (A) 3.3 (B) 2.9 (C) 2.7
        kitchen knife thickness measurement diagram

      * High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.


      Japanese Kitchen Knives, Woodworking Tools & Whetstones Australia

      Traditional Japanese Knife | Edo Saki Knife

      Hailing from Tokyo, the Edo Saki knife (like it's Kantoh cousin) is a traditional Japanese single bevel knife used for the preparation of Eel (Unagi). It does however work well in other cooking applications, the pointed tip is useful for certain fine work and it can even be used as a smaller Yanagiba (sashimi / slicing knife).