also: うなぎサキほうちょう
eel knife
A specialized knife used for filleting eel, with a pointed tip and a long, thin blade. Primarily used in Japanese cuisine.
The eel knife is a specialized knife for filleting eel.
The chef skillfully uses the eel knife to fillet the eel.
A heavy, thick-bladed knife for filleting fish and cutting through bones, unlike the thin, pointed eel knife.
A long, thin slicing knife for sashimi; similar in shape but used for raw fish, not specifically for eel.
Standard kanji spelling for the eel knife.
Mixed kana-kanji spelling; the first part is written in hiragana.
Variant with katakana サキ; reading differs slightly.
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.