うなぎさほうちょう
鰻裂き包丁
1. eel knife
2. Unagisaki hochoA Unagisaki hocho is a knife specialized for filleting eel. 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. 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.
Read “Unagisaki hocho” on English Wikipedia
Read “鰻サキ包丁” on Japanese Wikipedia
Read “Unagisaki hocho” on DBpedia
Read “Unagisaki hocho” on English Wikipedia
Read “鰻サキ包丁” on Japanese Wikipedia
Read “Unagisaki hocho” on DBpedia
うなぎ裂き包丁 【うなぎさきほうちょう】、鰻サキ包丁 【うなぎサキほうちょう】
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