Hand made unmarked Edo style (Tokyo) eel breaking knife with iron clad shirogami 2 blade, ho handle and horn ferrule.
Eel knives vary a lot over Japan with each region having thier own style of eel knife. The Kanto region has a very different style due to the history of eels being butchered from the back instead of the belly. There is a theory that in Edo breaking them from the belly was too reminiscent of seppuku and the back was preferred.
|Steel Type||Shirogami 2|
|Handle Material||Ho Wood & Buffalo Horn Ferrule|
|Height at Heel||36 mm|
|Overall Length||250 mm|
|Cutting Edge Length||140 mm|