Unagisaki hÅchÅ
A Unagisaki HOCHO (Japanese鰻 サキ 包丁) is a Japanese knife that was specifically designed for filleting eels. Here, the sharp and pointed blade tip is pressed in the vicinity of the head into the body of the eel and then pulled through the entire length of the fish body in order to open this way. The blade has the cutting edge is a Rockwell hardness of 62-63 °. In addition to the sharp blade in the cutting area, the chef's knife has a further edge to fillet the fish. Besides the standard version, there are locally strongly varying types, which differ mainly in the regions with the Nagoya Nagoyasaki, Osaka with the Osakasaki, and Kyoto with the Kyosaki significantly. The word Unagisaki HOCHO consists of the word elements " Unagi ", " Saki " and " HOCHO ". Unagi is eel, Saki means end / goal and HOCHO means knife. The Unangisaki HOCHO is so loud name a chef's knife for the preparation of eels.