Sakai Takayuki Tokujyo Eel Knife

No, this is a highly specialized tool designed exclusively for preparing eel. Its single-edged geometry and specific blade shape are optimized for the precise, delicate work of filleting eel and are not intended for general-purpose chopping or slicing.

Because this blade is made from high-carbon steel, it is prone to oxidation and rust if left wet. You must hand wash and dry it immediately after every use, and we recommend applying a light coat of food-safe oil if you plan to store it for an extended period.

Absolutely not. The dishwasher will damage the magnolia wood handle, dull the high-carbon steel edge, and likely cause the blade to rust. Always hand wash this knife with mild soap and dry it thoroughly by hand.

A single-edged blade is ground on only one side, which allows for incredibly precise, straight cuts that are essential for filleting eel. Please note that this design is specific to right-handed users; if you are left-handed, this knife will not perform as intended.

Magnolia wood is a traditional choice for Japanese knives because it is lightweight and provides a secure, comfortable grip even when wet. While it is durable, it is a natural material and should not be soaked in water, as this can cause the wood to swell or crack.