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鰻裂き包丁 (うなぎさきほうちょう) Japanese meaning | Kotomora

鰻うなぎ裂さき包ほう丁ちょう

also: うなぎサキほうちょう

Meanings

1

noun

eel knife

A specialized knife used for filleting eel, with a pointed tip and a long, thin blade. Primarily used in Japanese cuisine.

鰻うなぎ裂さき包ほう丁ちょうは、鰻うなぎを開ひらくための専せん用ようの包ほう丁ちょうです。
The eel knife is a specialized knife for filleting eel.
職しょく人にんは鰻うなぎ裂さき包ほう丁ちょうを巧たくみに使つかって、鰻うなぎをさばいていく。
The chef skillfully uses the eel knife to fillet the eel.

Written forms

鰻うなぎ裂さき包ほう丁ちょう
Standard kanji spelling for the eel knife.
うなぎ裂さき包ほう丁ちょう
Mixed kana-kanji spelling; the first part is written in hiragana.
鰻うなぎサキ包ほう丁ちょう
Variant with katakana サキ; reading differs slightly.
うなぎサキほうちょう

Kanji

鰻eel

裂split, rend, tear

包wrap, pack up, cover

丁street, ward, town

Similar words

出で刃ば包ぼう丁ちょう
A heavy, thick-bladed knife for filleting fish and cutting through bones, unlike the thin, pointed eel knife.
柳やなぎ刃ば包ぼう丁ちょう
A long, thin slicing knife for sashimi; similar in shape but used for raw fish, not specifically for eel.

Etymology

Compound of 鰻 (unagi, 'eel'), 裂き (saki, 'splitting', from 裂く), and 包丁 (hōchō, 'kitchen knife'). The spelling サキ is a katakana rendering of the same element.