Toyonaga Hamono 'Edo-saki' Unagi-sabaki Gingami #3 Stainless 150mm

Many specialist fish knives spend their working lives semi-submerged so there are advantages in using a knife that is resistant to corrosion. The Hitachi YSS gingami (hard 'g') seen here is a high-grade cutlery steel, with high-end cutting feel and edge retention comparable to premium cutlery steels not classified as 'stainless'.

Toyonaga san's Edo-saki eel knife is suited to the Kanto-style preparation of this fine delicacy, where the fish is pinned to the cutting board, the underside deftly sliced from head to tail then opened for gutting and deboning, after which the head, fins and tail are removed.