Single Edged – Hamokiri (Eel Bone Slicer Knife)

A specialized knife used to finely cut through the many small bones of eel.

The hamokiri, also called honekiri, is the signature knife of Kyoto cuisine. It is used to prepare hamo (pike conger). Hamo has hundreds of fine bones that cannot be removed, so the chef scores the fillet down to the skin at intervals of about a millimeter, cutting the bones so finely that they melt away when cooked. The long, heavy, straight blade makes this possible with a rhythmic chopping stroke.

Yoshihiro hamokiri knives are forged in traditional high-carbon steel by experienced craftsmen and include limited hand-engraved editions. For opening and filleting eel, see our edosaki knives.