Edosaki & Hamokiri Knives

Eel has its own specialized knives in Japan. The edosaki is the Tokyo-style eel knife, with a short, angled blade and pointed tip for opening unagi along the spine and removing the backbone. The hamokiri is a long, heavy, straight blade used in Kyoto to score hamo (pike conger) so finely that its many small bones disappear when cooked.

Both are traditional single-bevel knives forged in high-carbon White and Blue Steel, and they are used mainly by specialist chefs. The collection includes left-handed and limited hand-engraved editions.