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High carbon steel eel filet knife with light wood handle and pale wooden sheath
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  • High carbon steel eel filet knife with light wood handle and pale wooden sheath
  • Eel filet knife with sheath and long blade on dark and green patterned fabric
  • Eel filet knife blade with etched markings and light saya on patterned cloth
  • Eel filet knife blade and black handle with engraved maker marks
  • Long eel filet knife blade with etched kanji-style markings
  • Eel filet knife with pointed blade crossing on dark patterned fabric
  • Eel filet knife handle detail with dark collar and pale saya on patterned cloth
  • Eel filet knife with pale handle and black bolster, close-up view
  • Eel filet knife with light wooden sheath and blade on patterned fabric
  • Eel filet knife set with long steel blade and light wood handle
Yoshihiro Hongasumi High Carbon Blue Steel #2 Edosaki Eel Filet knife

Yoshihiro Hongasumi High Carbon Blue Steel #2 Edosaki Eel Filet knife

SKU:
HKES180MH
$399.99
$399.99
Blade Length 7" (180mm)

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

63-64 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Edosaki (Eel Knife)
Primary Use
Filleting & butchery (fish, poultry, meat)
Blade Metal
Blue Steel #2
Grade
Hongasumi
Construction
Clad (San Mai)
Blade Hardness
63-64 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Magnolia
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

The Edosaki knife is a specialized tool designed specifically for filleting eel, a staple in Japanese cuisine. Its unique blade is crafted to filet from the back to the front, allowing for a clean, precise cut. This knife also features a short beveled handle that fits securely in the palm of the hand, ensuring a firm grip even in slippery conditions, making it a highly efficient tool for delicate tasks like eeling.

Forged from High Carbon Blue Steel #2 with a Rockwell hardness of 63-64, this Hongasumi Edosaki knife offers superior edge retention and the ability to take on a finer edge compared to the traditional Kasumi Edosaki made from White Steel #2. The combination of Blue Steel and iron creates beautiful mist patterns on the blade, a hallmark of the Hongasumi style. This meticulous forging and polishing process ensures that every Yoshihiro Hongasumi knife is not only an exceptional performer but also a visually stunning piece.

Handcrafted with extraordinary skill by master artisans, the Yoshihiro Hongasumi Edosaki knife is complemented with a traditional Japanese-style handcrafted Magnolia wood (Octagon-Shaped) handle, affixed with a Water Buffalo horn bolster for added durability and aesthetic appeal. The knife also includes a protective wooden Saya sheath, which safeguards the blade when not in use and adds to the overall elegance of the piece.

The Edosaki knife excels in delicately filleting eel, helping to bring out the rich, sumptuous flavors that make eel dishes so exquisite. Even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional, a true testament to the craftsmanship and performance that define Yoshihiro knives.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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