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Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife
Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife

Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife

$9,100
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Description

The "Masamoto KS Hon-Kasumi" Edo-style eel knife features a Kiridashi-style tip, typical of traditional Edo-style eel knives. In this style, the eel is first opened from the back, then the head is removed.

The handle is shorter with a chamfered, slanted end, making it comfortable and natural to grip—fitting easily in the palm for precise control. Large Edo-style knives are ideal for filleting eel, while smaller sizes are suited for filleting anago (saltwater eel) or dojo (loach).

This knife series uses Japanese White #1 steel (HRC 62–63) as the core, clad with soft iron using a two-layer forge technique. The high hardness, razor sharpness, and excellent toughness of White steel allow for a blade that is not only incredibly sharp and resilient but also easy to sharpen.

These qualities make the series a top choice for professional chefs who insist on maintaining their knives at peak sharpness.

Handle: Japanese-style rounded Magnolia handle with buffalo ferrule
This product comes with a Magnolia wood Saya.

How to Maintain High Carbon Steel Knives

After use, simply wipe the knives dry. Please do not use a dishwasher to clean the knives. If you plan not to use the knives for an extended period, be sure to apply a thin layer of protective oil.

In the case of rust on the blade, you can use a rust eraser or a special 3M scrubber (only suitable for matte-finish knives). If there is minor rust on the mirror-finished parts, use rust removal paste and make sure to thoroughly remove any remaining residue with a Cleaning Naphtha to eliminate all chemical remnants from the blade.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

We highly recommend using EDCI's high-tech rust prevention spray to maintain your high carbon steel knives. EDCI rust prevention spray is made in the USA, non-toxic, environmentally friendly, poses no harm to the environment, and is non-flammable.

It is also a food-grade rust prevention spray, suitable for knives made of any type of steel. After spraying, it automatically forms a protective layer, and it can be used directly for cutting food without contaminating it. Users no longer need to worry about rust on their high carbon steel knives. EDCI is a game-changer for high carbon steel knife maintenance!

SKU: MMUN120KS1212
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