Unagisaki hocho
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A Unagisaki hocho (鰻サキ包丁) is a knife specialized for filleting eel.[1] The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish.[2] Besides the standard version as shown in the picture, there are also local styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto.[2]
[edit] See also
[edit] References
- ^ Thompson, Lisa (2008). Creating Cuisine: Have You Got What It Takes to Be a Chef ?. Compass Point Books. pp. 28. ISBN 0756536251. http://books.google.cz/books?id=QR40hiPihiIC&pg=PT15&dq=unagisaki+hocho&hl=cs&ei=DVnZTtmDK8q2hQfWjZ3YDg&sa=X&oi=book_result&ct=book-preview-link&resnum=2&ved=0CD4QuwUwAQ#v=onepage&q=unagisaki%20hocho&f=false.
- ^ a b Japanese Kitchen Knives. "Unagisaki Hocho (Eel)". Japanese Kitchen Knives. http://japanese-kitchen-knives.com/japanese-knife-types/unagisaki-hocho-eel/. Retrieved 3 December 2010.
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