Unagisaki and Deba

[Benr.t]

I don't make many kitchen knives and almost all of them go to Eatingtools in Brooklyn.
Here are a couple I made in 2017 for him. A Deba and a less common Unagisaki, which is used specifically for filleting/butchering eel. They are both CPM 3V, chisel ground with hollow backsides. The thick spines and choil are generously rounded and polished.
The Unagi has some of my shop made rag micarta and an antique black micarta bolster.

Here is a cool video showing how the Unagisaki is traditionally used.

 

[Uconnhuskies]

Great knives. I really like your handles. Very traditional blades.

 

[LobosStyle Blades]

That's a great video, thanks for sharing. Even though I didn't understand what was said, the angle depictions and explanations said a ton.

How thick is the blade at the spine?

 

[opaul]

They are outstanding sir!