No experience but they look damn cool :coo2:, almost like a reverse kensaki tip. I'd be interested to also hear how the Edo variation differs from the generic unagi
^^ I thought unagi was what you cut with it?
My question is how the hell do you sharpen it?
As to the original question, my only experience is in eating eel, which I find delicious.
once in a while you get shown the light, in the strangest of places if you look at it right
I would just sharpen it like an usuba only you have to do it in both sections.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
If I had a month, access to live eels, rewatch some YouTube videos, and one of these bad boys I could probably figure it out. The live freshwater eels is the biggest problem. It's like squid, menhaden or croaker, they are out there but it is hard to convince someone with a commercial license that you'll make it worth the gas and time to get the fish, then to keep it semi consistently available when they can sell snapper as a sure thing.
I bought one from y'all, a konosuke 210mm, a while ago to try out on smaller gulf fish for the hell of it with the thinking the upswept tip might be nice. I ended up selling it and stuck with the mioroshi. Awkward handle and being too tall for my liking were two reasons that stood out it didn't work for me. I never used the knife for what it was meant to do so my experience doesn't do the knife justice.
I always wondered why the handle was shaped like that..