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Unagisaki hōchō : ウィキペディア英語版 | Unagisaki hōchō
An 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.〔 ==See also== *Japanese cutlery *List of Japanese cooking utensils ==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Unagisaki hōchō」の詳細全文を読む
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