Ikenami Hamono Unagi-sabaki eel knife 160mm

In Japanese, 'unagi' is eel, 'sabaku' means to separate, sort or 'deal with'. The unagi-sabaki bocho is a professional tool for Kanto-style preparation of this fine delicacy, where the fish is pinned to the cutting board and deftly sliced from head to tail using the point of the knife then opened for gutting and deboning, after which the head, fins and tail are removed. Done well the process all happens in as little as thirty to forty seconds.

At 160mm blade length the Ikenami Hamono unagi-sabaki is not the largest you'll see. The aogami-ni-go steel is forged very hard, producing stellar sharpness and cutting feel.