Sakai Takayuki Nihonkou Yo-Deba – High Carbon Japanese Steel Heavy-Duty Butchery Knife Blade Length:300 mm Unagisaki used in Osaka are

Unagisaki used in Osaka are specifically designed to fillet from the ventral side of the eel

it requires proper care and drying after use to prevent rust and maintain performance over time

Japanese Sushi Chef's tool

One of the defining characteristics of the YUURAKU series is its extremely thin blade geometry and precise convex grind

The NANIWA HIBIKI Japanese Sharpening Stone is a high-performance whetstone series designed for users who require stable sharpening performance and excellent flatness retention

Sakai Takayuki Nihonkou Yo-Deba – High Carbon Japanese Steel Heavy-Duty Butchery Knife Blade Length:300 mm Unagisaki used in Osaka areThe Sakai Takayuki Nihonkou Yo Deba is a Japanese heavy duty knife designed for fish and meat preparation, combining traditional Deba characteristics with a Western style blade design. The blade is made from High Carbon Japanese Steel (Nihonkou), offering excellent sharpness, good edge retention, and easy sharpening. It provides an affordable option for users who want to experience the performance and sharpening feel of traditional Japanese carbon