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Thread: Edo-Saki, Can You Use It?

  1. #1
    Tosho's Avatar
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    Edo-Saki, Can You Use It?

    Hi KKF,
    Just wondering if anyone here has experience using these eel knives.
    Share your experience with them if you can
    Click image for larger version. 

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  2. #2
    Senior Member aboynamedsuita's Avatar
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    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
    "A dull knife means you're a ******* loser" – Matty Matheson

  3. #3
    Senior Member chinacats's Avatar
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    ^^ 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

  4. #4
    Senior Member ThEoRy's Avatar
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    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/
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  5. #5
    Senior Member aboynamedsuita's Avatar
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    Quote Originally Posted by chinacats View Post
    ^^ I thought unagi was what you cut with it?
    I usually write the shorter version of the names (in this case unagisaki) because I am lazy, at least I'm sure I've hear them called that (if I'm wrong then I'm stupid too). Sort of how I'll use yanagi instead of yanagiba
    "A dull knife means you're a ******* loser" – Matty Matheson

  6. #6
    Senior Member chinacats's Avatar
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    Quote Originally Posted by tjangula View Post
    I usually write the shorter version of the names (in this case unagisaki) because I am lazy, at least I'm sure I've hear them called that (if I'm wrong then I'm stupid too). Sort of how I'll use yanagi instead of yanagiba
    Sorry to have chimed in...I know nothing at all about single bevels...but I do love eel
    once in a while you get shown the light, in the strangest of places if you look at it right

  7. #7
    Senior Member Dardeau's Avatar
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    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.

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    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.

  9. #9
    Tosho's Avatar
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    Quote Originally Posted by ThEoRy View Post
    I would just sharpen it like an usuba only you have to do it in both sections.
    Yes Theory is right, the sharpening isn't too tricky. Often users in Japan will put really steep microbevels on these knives.

  10. #10
    Senior Member spoiledbroth's Avatar
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    I always wondered why the handle was shaped like that..

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