鰻裂き 江戸型 霞研 白鋼 水牛柄 165mm(Eel Slicer Edo Style Kasumi Polished White Steel Buffalo Handle 165mm)

ウナギを捌く際、関東と関西で捌き方が違います。
背開きが主流の関東、腹開きが主流の関西
こちらの包丁は背開きでよく使われる江戸型の鰻裂きになります。

刃物の説明
産地：大阪府 堺市(堺 刃物)
分類：鰻裂き(江戸型)
刃渡り：165mm
鋼材：安来鋼 白鋼
柄：水牛柄


白鋼とは不純物を極力低減した純粋な炭素鋼であり、適切な鍛錬と熱処理によって切れ味よく
砥ぎやすい理想的な刃物を製作する事ができ、プロの料理人の方達にも広く愛用されている鋼材です。
また、当製品は大阪府堺市の伝統工芸士が手作業にてプロ仕様の研ぎ方をしているので
切れ味、永切れ性を兼ね備えており、研ぎ直しもよりし易い刃がついております。



When it comes to filleting eels, the way they are prepared is different in the Kanto and Kansai regions.
In the Kanto region, the back is the norm, while in the Kansai region, the belly is the norm.
This knife is an Edo-style eel splitter, which is often used for back splitting.

Description of the knife
Place of origin: Sakai City, Osaka Prefecture (Sakai knives)
Classification: Eel splitter (Edo style)
Blade length: 165mm
Steel: Yasugi steel, white steel
Handle: Buffalo handle

White steel is a pure carbon steel with as few impurities as possible, and with proper forging and heat treatment, it is possible to create an ideal blade that is sharp and easy to sharpen, and it is a steel material that is widely used by professional chefs.

In addition, this product is sharpened by a traditional craftsman in Sakai City, Osaka Prefecture by hand to professional specifications, so it has a sharp and long-lasting blade that is easy to resharpen.