Unagisaki

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Typical Unagisaki in Edo style (photo montage)

A Unagisaki ( Jap. 鰻裂き , dt. "Aal filleting [diameter]") or Unagi bocho ( ウナギ包丁 , "Aal kitchen knife") is a Japanese knife, especially for filleting of Aalen was constructed.

Here, the sharp and pointed tip of the blade near the head is pressed into the body of the eel and then pulled through the entire length of the fish's body in order to open it up. The knife has a Rockwell hardness of 62 to 63 ° in the cutting area . In addition to the pointed blade in the cutting area, the chef's knife has another cutting edge to fillet the fish.

In addition to the standard version, there are locally strongly varying designs, such as in the regions of Tokyo with the Edo saki ( 江 戸 裂 ) with a large blade and a triangular tip, Nagoya with the Nagoyasaki ( 名古屋 裂 ) with a square blade and rounded tip, Ōsaka with the Ōsakasaki ( 大阪 裂 ) with a triangular blade tip and a tang without a handle, which is therefore often wrapped with fabric, as well as Kyōto with the Kyōsaki ( 京 裂 ) which roughly resembles a flattened hip .