Masamoto Hon-Kasumi Shirogami Steel Kansai-style Eel Knife (Kiridashi style)

Kansai-style eel knife is hand-forged using White #2 steel. This type of knife, which features a kiritsuke-style blade, is used primarily in the Kansai region and contrasts with the method used in Kanto.

In the Kansai style, the eel is first cut open from the belly side, and then the spine and internal organs are removed. Opening the eel from the belly is more challenging than from the back and requires advanced skills. The blade shape of the Kansai-style eel knife is designed to make the process easier and more efficient for the user.

Although it resembles a kiritsuke-style knife in shape, the spine is thicker. The edge and tip angles are the same as those of the "Edo-style eel knife," while the outer layer steel is forged with extremely soft iron.

The "KS Hon-Kasumi" series knives are forged using Japanese White #1 steel (HRC 62–63) as the core. This steel offers exceptional sharpness and durability, producing a blade that is both razor-sharp and tough, while remaining relatively easy to sharpen.

These characteristics make this series especially ideal for professional unagi chefs who demand and maintain extreme sharpness in their tools.

Note: The Kansai-style eel knife is entirely different in use from standard Kiridashi used for woodworking. The main distinction lies in the tip angle. While their appearance may seem similar, Kiridashi knives vary by intended use—whether for floral arrangements, woodworking, carving, or processing eel. Each purpose requires a different blade angle: the largest angle is for carving, followed by floral knives, and finally the narrowest angle for eel knives.