Single Edged – Edosaki (Eel Knife)

A specialized knife made for preparing and filleting eel.

The edosaki, or Edo-saki, is the Tokyo-style eel knife used to prepare unagi for kabayaki. Its short, angled blade and sharp pointed tip let a chef pin the eel, open it along the spine in a single motion, and lift out the backbone cleanly. It is a true specialist tool, found mainly in eel restaurants and professional kitchens.

Yoshihiro edosaki knives are forged in traditional high-carbon White and Blue Steel with a single-bevel edge, and a left-handed version is available. For cutting through the fine bones of hamo (pike conger), see our hamokiri knives.