～Enrich your culinary experience with the right tools.～
In all cuisine, the way ingredients are cut is crucial in bringing out their full potential. Using a dull knife can cause the tissue to collapse, resulting in a loss of flavor and ruining the entire dish. On the other hand, cutting ingredients properly can dramatically improve the dish.
At Hamonoya-Sanshodo, we are dedicated to providing you with special knives that deliver surprise and excitement through their sharpness and craftsmanship.
Let us help you take your cooking to the next level with our full support.
・Seki City, Gifu Prefecture
・Echizen City, Fukui Prefecture
・Sakai City, Osaka Prefecture
・Miki City, Hyogo Prefecture
・Sanjo City, Niigata Prefecture
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Eel Splitter, Osaka Style, SK Material, 60mm (Total Length 200mm)（鰻裂き 大阪型 SK材 60mm (全長200mm)）
¥5,600($38.64)
This Osaka-style eel splitter knife is designed specifically for the eel preparation methods prevalent in the Kansai region of Japan. It is an essential tool for belly opening eels, a technique that differs from the method used in the Kanto region. Its unique shape and material facilitate smooth muscle cutting and splitting of eels. The 200mm total length blade is ideal for cleanly splitting long eels. Made with SK material, the knife provides excellent sharpness and durability, making it an indispensable item for enjoying delicious eel. It's a must-have for your collection. Please wash and dry the knife after use. If the blade becomes damaged, stop using it immediately and do not attempt repairs. Description of the Blade Origin: Sakai City, Osaka Prefecture (Sakai Uchihamono) Category: Eel Splitter (Osaka Style) Blade length: 60mm (cutting edge) Total length: 200mm Steel material: SK material (Japanese steel)
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Eel Slice Edo Style Kasumiken White Steel Water Buffalo Handle 120mm（鰻裂き 江戸型 霞研 白鋼 水牛柄 120mm）
¥11,000($75.90)
SOLD OUT
Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Ripping Eel (Edo Type) Blade elongated: 120mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern When preparing eel, it is handled differently in Kanto and Kansai. Kanto where reopening is mainstream, Kansai where vibrant is mainstream This knife is an Edo-style eel crack often used for the back opening.
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Eel Slice Edo Style Kasumiken White Steel Water Buffalo Handle 150mm（鰻裂き 江戸型 霞研 白鋼 水牛柄 150mm）
¥14,300($98.67)
SOLD OUT
Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Ripping Eel (Edo Type) Blade elongated: 150mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern When preparing eel, it is handled differently in Kanto and Kansai. Kanto where reopening is mainstream, Kansai where vibrant is mainstream This knife is an Edo-style eel crack often used for the back opening.
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Eel Slice Edo Style Kasumiken White Steel Water Buffalo Handle 180mm（鰻裂き 江戸型 霞研 白鋼 水牛柄 180mm）
¥15,500($106.95)
Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Ripping Eel (Edo Type) Blade elongated: 120mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern When preparing eel, it is handled differently in Kanto and Kansai. Kanto where reopening is mainstream, Kansai where vibrant is mainstream This knife is an Edo-style eel crack often used for the back opening.
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Eel Slice Nagoya Style Kasumiken White Steel Water Buffalo Handle 95mm（鰻裂き 名古屋型 霞研 白鋼 水牛柄 95mm）
¥10,900($75.21)
Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Ripping Eel (Nagoya Type) Blade elongated: 95mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern Back opened in Kanto, belly opening is mainstream in Kansai, but possible with both "Nagoya type" It supports the re-opening and opening of the stomach. The steel material is made of "two white steel". If you continue to use the handles over the years, the buffalo horns take the shape of hands and are a great touch.
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Eel slicing Kyoto style white steel round water buffalo handle 85mm（鰻裂き 京型 白二鋼 丸型水牛柄 85mm）
¥65,400($451.26)
Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Ripping Eel (Kyoto Type) Blade elongated: 85mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern In Kansai, zeal is the mainstream for dealing with eels. Therefore, this kind of Kyoto finishes the blade thinly. In addition, the crest side "boiled", made thick and strengthened from the blade as well. You can use it instead of a hammer to hit the eel's eyes.
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Eel Slice Edo Style Kasumiken White Steel Water Buffalo Handle 165mm（鰻裂き 江戸型 霞研 白鋼 水牛柄 165mm）
¥15,100($104.19)
When preparing eel, it is handled differently in Kanto and Kansai. Kanto where reopening is mainstream, Kansai where vibrant is mainstream This knife is an Edo-style eel crack often used for the back opening. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Ripping Eel (Edo Type) Blade elongated: 165mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern