鱧 骨切刀

Honekiri are used for cutting hamo (conger pike eel), a popular fish in the Kansai region and an indispensible part of Kyoto cuisine. The blade is long, thick, and heavy to ensure it cuts without slipping or missing the small bones hamo is known for having. An integral knife in Kansai food culture, try experiencing one yourself from Sakai Ichimonji Mitsuhide!