Unagi-Saki

Unagi knives are traditional Japanese tools made specifically for filleting eel.
Their distinctive blade shape varies by region—Kanto, Kansai, and Nagoya styles all differ in form and technique.
The pointed, tapered blade allows for precise cuts along the spine, ideal for opening slippery, delicate eel without tearing the skin.
A highly specialized knife used by skilled chefs in unagi cuisine.