ONLINE STORE usage is limited to within Japan only. We apologize for the inconvenience, but we accept orders from overseas through [CONTACT]. Please inquire about the item you would like to purchase. I will reply with an estimate including shipping costs, etc.
This is a knife for filleting eel. It is primarily used in the Kanto region, where eels are filleted by splitting along the back.
■Recommended size for Professional / Around 21cm、The small size of 12cm is used for filleting loaches.
■Image / ［21cm］
【Bevel】
Single edged (Right-handed)
※If you prefer a left-handed version, please contact us through the ［CONTACT］ section. In case of out-of-stock, please note that production may require some time.
【Notes】
Each item is handmade, so there may be slight variations in shape, weight, size, and other aspects for each product.
【Engrave a name】
If you wish to have your name engraved service, please input it in the remarks section on the [お届け情報] entry page. In case of purchasing multiple items, please inform us of the product names along with the corresponding names for engraving.
【Care instructions】
When it comes to knives made of steel, leaving them with moisture or dirt can lead to rust. After use, apply cleaner to a ［NYLON SCRUBBING BRUSH］, polish and wash, then thoroughly wipe off any remaining moisture with a dry towel before storing.
If rust occurs, use a ［KITCHEN-ERASER］ to address it.
Avoid using a dishwasher, as it can lead to handle damage.
【Repair (Requires a fee)】
We also offer repairs for dull or chipped knives. Please contact us via [CONTACT].
鰻（ウナギ）を捌く包丁です。主に関東地方で使用され、鰻は背開きで捌きます。
■プロ用推奨サイズ：21cm前後、12cmの小サイズはどじょうサキとして使用します。
■画像：［21cm］
【材質】
刃：安来鋼白紙2号
持ち手：朴木
【刃付】
片刃（右利き用）
※左利き用をご希望の場合は、［お問い合わせ］よりご連絡ください。在庫切れの場合は製作にお時間を要します。
【備考】
ひとつひとつが手作りのため、形・重さ・寸法など、商品ごとに若干の個体差があります。
【お名前入れ】
お名前入れをご希望の場合は、［お届け情報］入力ページの備考欄に入力してください。複数の商品をご購入の場合は、商品名とお名前を合わせてお知らせください。
【お手入れ方法】
ハガネ製の包丁は水分や汚れを残したまま放置しておくとサビてしまいます。ご使用後は［守りたわし］にクレンザーを付けて磨き洗いし、乾いたタオルで水分をしっかり拭き取り、乾燥させてから収納してください。
サビが発生した場合には、［きっちんけしごむ］をご使用ください。
食器洗い乾燥機は、持ち手の割れにつながりますのでご使用はおやめください。
【修理（有料）】
切れ味の落ちた包丁やカケてしまった包丁の、研ぎ直し修理も承っております。［お問い合わせ］よりご連絡ください。
ONLINE STORE usage is limited to within Japan only. We apologize for the inconvenience, but we accept orders from overseas through [CONTACT]. Please inquire about the item you would like to purchase. I will reply with an estimate including shipping costs, etc.
This is a knife for filleting eel. It is primarily used in the Kanto region, where eels are filleted by splitting along the back.
■Recommended size for Professional / Around 21cm、The small size of 12cm is used for filleting loaches.
■Image / ［21cm］
【Material】
Blade / Yasugi white Steel #2
Handle / Magnolia obovata
【Bevel】
Single edged (Right-handed)
※If you prefer a left-handed version, please contact us through the ［CONTACT］ section. In case of out-of-stock, please note that production may require some time.
【Notes】
Each item is handmade, so there may be slight variations in shape, weight, size, and other aspects for each product.
【Engrave a name】
If you wish to have your name engraved service, please input it in the remarks section on the [お届け情報] entry page. In case of purchasing multiple items, please inform us of the product names along with the corresponding names for engraving.
【Care instructions】
When it comes to knives made of steel, leaving them with moisture or dirt can lead to rust. After use, apply cleaner to a ［NYLON SCRUBBING BRUSH］, polish and wash, then thoroughly wipe off any remaining moisture with a dry towel before storing.
If rust occurs, use a ［KITCHEN-ERASER］ to address it.
Avoid using a dishwasher, as it can lead to handle damage.
【Repair (Requires a fee)】
We also offer repairs for dull or chipped knives. Please contact us via [CONTACT].