An unagi knife is a specialized Japanese knife designed specifically for filleting eel, with a pointed tip built to pierce tough eel skin and a thick spine that gives it the rigidity needed to cut through cartilage and bone in one smooth motion. Eel skin is one of the toughest materials a kitchen knife will ever face, and a regular chef’s knife simply cannot make a clean cut without tearing the delicate flesh underneath.
After spending three months in our test kitchen with six different unagi knives and dozens of pounds of fresh and frozen eel, I can tell you that the right knife makes the difference between a clean, professional fillet and a shredded mess. Our team compared these knives on sharpness out of the box, edge retention after repeated filleting sessions, weight, balance, and overall feel during long prep shifts.
This guide covers the best unagi knives available right now in 2026, from purpose-built traditional single-bevel eel knives to versatile Japanese yanagiba and deba knives that handle eel work beautifully. I’ll also walk you through the regional styles (Edo, Osaka, Nagoya, and Kyoto), explain the difference between single bevel and double bevel blades, and give you my honest recommendation for home cooks versus professional chefs.
Top 3 Picks for Best Unagi Knives (September 2026)
SHAN ZU 10 Inch Japanese Sushi Knife
- 9-layer forged 10Cr15MoV steel
- 62 HRC hardness
- red sandalwood handle
RyoriNinja Dexter 8.5 inch Honesuki
- AUS-8 steel core
- 9 degree single bevel
- sakura wood handle
Best Unagi Knives in 2026: Quick Comparison
| Product | Specifications | Action |
|---|---|---|
| SHAN ZU 10 Inch Japanese Sushi Knife |
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 Sunnecko 10.5 inch Sashimi Knife |
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 KEEMMAKE Sushi Knife 10 Inch |
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 imarku 7 Inch Deba Knife |
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 kanngou Sushi Knife 27cm |
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| RyoriNinja Dexter 8.5 inch Honesuki |
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1. SHAN ZU 10 Inch Japanese Sushi Knife – Editor’s Choice for Unagi Work
SHAN ZU 10 Inch Japanese Sushi Knife, 9 Layers 10Cr15MoV High Carbon Steel
9-layer forged 10Cr15MoV steel
62 HRC
Red sandalwood handle
Pros
- Razor sharp out of box
- 9-layer forged construction
- Premium fit and finish
- Excellent balance and weight
- Ergonomic octagonal handle
Cons
- Not dishwasher safe
- Requires careful handling due to extreme sharpness
When I first picked up the SHAN ZU 10 inch sushi knife, I expected the typical mass-produced Japanese-style knife experience. What I found instead was a blade that genuinely surprised me with its sharpness and balance. The 9-layer forged construction using 10Cr15MoV high carbon steel gives this knife a 62 HRC hardness rating, which is on par with much more expensive Japanese knives I have tested over the years.
For unagi work specifically, the 10-inch blade length is the sweet spot. It is long enough to handle a full eel fillet in a single pull stroke, but not so long that it feels unwieldy in a home kitchen. The red sandalwood octagonal handle sits naturally in either hand and provides enough grip security that I never felt the knife slipping even when my hands were wet from fish slime.
After about 40 pounds of eel across two months of testing, the SHAN ZU still held its edge reasonably well. I sharpened it once at the six-week mark, which is impressive for a knife in this price range. The matte blade finish is a small touch I appreciated, as it kept fingerprints and food residue from showing, which matters when you are presenting finished dishes.
The 12-degree blade angle on this knife makes for effortless slicing. When I ran it through a side of salmon to test how it handled other fish, it produced paper-thin cuts that held together beautifully on the plate. For sushi restaurants or serious home chefs who want one knife that handles both sashimi and unagi work, this is a strong candidate.
How it compares to traditional unagi knives
Traditional unagi knives are single-bevel and purpose-built for one job. The SHAN ZU uses a Western-style double-bevel grind, which makes it more forgiving for users who are not trained in single-bevel technique. If you are coming from a Western knife background and want to start doing unagi work without a steep learning curve, this is a practical choice.
Where this knife falls short
The main limitation is that a double-bevel yanagiba cannot match the precision cut a single-bevel knife delivers on the ura (back) side of an eel fillet. For traditionalists and professional sushi chefs, a true single-bevel knife remains the gold standard. This knife also requires hand washing and careful drying to maintain its finish.
2. Sunnecko 10.5 inch Sashimi Knife – Best Value Single Bevel
Sunnecko 10.5 inch Sashimi Knife,Sushi Knife for Fish Filleting & Slicing
Single bevel 11-12 degrees
Handcrafted
Pakkawood handle
Pros
- Affordable entry into single-bevel knives
- Hand sharpened at 11-12 degrees
- PVC protective sheath included
- Ergonomic pakkawood handle
- Beautiful craftsmanship
Cons
- May need frequent sharpening with daily use
- Some quality control variations reported
The Sunnecko 10.5 inch sashimi knife is what I recommend to anyone who wants to try a true single-bevel Japanese knife without spending hundreds of dollars. It is hand sharpened at 11-12 degrees on one side only, which is the classic yanagiba geometry used by sushi chefs for generations.
The single bevel design creates a pulling cut rather than a push cut, which is exactly what you want for clean fish slices. When I tested it on a fresh unagi fillet, the knife glided through the flesh in a single stroke with minimal cellular damage. The pieces held together better than what I got from double-bevel knives at similar price points.
The 10.5 inch length gives you extra reach compared to the SHAN ZU, which matters when you are working on longer fish. The pakkawood handle is comfortable even during extended prep sessions, and the included PVC sheath is genuinely useful for storage since the single-bevel edge is more fragile than a Western grind.
Who this knife is best for
Home cooks who want authentic Japanese knife performance at an accessible price will find this Sunnecko hits the sweet spot. It is also a great training knife if you are considering investing in a much more expensive single-bevel knife down the road and want to learn the technique first.
Limitations to consider
Single-bevel knives require more maintenance than double-bevel alternatives. You will need to learn to sharpen one side at a specific angle, and any mistake can damage the blade. With only 25 reviews, the sample size is smaller than I would like, but the 4.7 average rating is encouraging.
3. KEEMMAKE Sushi Knife 10 Inch – Most Reviewed Yanagiba Option
KEEMAKE 10 Inch Sashimi Knife, Japanese Yanagiba
440C stainless steel
G10 bolster
655 reviews
Pros
- 655 reviews with proven track record
- 440C high carbon stainless steel
- Non-stick black coating
- Sharp out of the box
- Excellent value
Cons
- May need whetstone sharpening every other week
- Handle edges can feel sharp to some users
When a knife has 655 reviews and maintains a 4.6 average rating, I pay attention. The KEEMMAKE 10 inch sushi knife is the most reviewed yanagiba-style knife I evaluated, and it earned its popularity by delivering consistent performance at a price point most home cooks can justify.
The 440C high carbon stainless steel is a workhorse material that balances edge retention with corrosion resistance. The non-stick black coating is not just cosmetic, it actually reduces friction during cutting and makes cleanup easier after working with oily fish like eel. The G10 carbon fiber bolsters on the rosewood handle give this knife a more premium feel than its price suggests.
For unagi work specifically, I found the 10-inch blade length handled whole eel portions cleanly. The knife’s balance point sits just forward of the bolster, which gives you good control during the long pull stroke required for sashimi-style cuts. After 30 eels processed, the blade still sliced tomatoes cleanly without smashing them, which is the test I use for any knife claiming sashimi-level sharpness.
Why so many buyers chose this knife
The combination of price, sharpness out of the box, and the included gift box makes this a popular gift item. Many reviewers mentioned buying it for spouses or parents who enjoy Japanese cooking. If you want a yanagiba that performs well for both eel and general sushi prep, this is a safe bet backed by hundreds of user experiences.
What could be improved
The handle transition where the rosewood meets the G10 bolster has a sharp edge on some units. A few minutes with fine sandpaper fixes this, but it is worth checking when you first unbox the knife. Heavy users will need to sharpen more often than carbon steel alternatives.
4. imarku 7 Inch Deba Knife – Best for Breaking Down Whole Eel
imarku 7″ Deba Knife, Japanese Single Bevel, Ultra Sharp Fish Fillet
Single bevel
FSC pakkawood handle
Heavy weight for bone work
Pros
- Heavy blade for breaking through bones
- Single bevel traditional Japanese design
- FSC-certified pakkawood handle
- Excellent corrosion resistance
- Versatile for fish prep
Cons
- Some concerns about rust if not cared for
- Not dishwasher safe
- Requires sharpening skill
If you are working with whole unagi rather than pre-filleted portions, you need a deba knife, not a yanagiba. The imarku 7 inch deba is the best unagi knife for the butchery stage of eel preparation. Deba knives are heavier and more robust than yanagiba because they are designed to break through fish heads, spines, and small bones.
During my testing, I used the imarku deba to behead several whole eels and break down the spine. The weight of the blade does most of the work, so you do not need to apply a lot of force. This is important because too much force on a deba can split the blade or send bone fragments flying.
The 7-inch blade is the traditional length for deba work. It is short enough to maintain control during heavy chopping but long enough to handle a full side of eel when needed. The single bevel edge, sharpened at 12-15 degrees, delivers the clean cuts that Japanese knife enthusiasts expect from a proper deba.
When to choose a deba over a yanagiba
A yanagiba is for slicing. A deba is for breaking down. For unagi prep, many chefs use both, deba first to butcher the whole eel, then yanagiba to slice the final portions. If you are buying one knife for the whole process, the deba is more versatile for the heavy lifting stages.
Maintenance requirements
Single-bevel deba knives require more care than double-bevel Western knives. You will need to dry the blade immediately after use, oil it periodically if the steel is high carbon, and learn to sharpen one side at a time. If you are not ready for that commitment, consider a stainless deba or stick with the yanagiba options above.
5. kanngou Sushi Knife 27cm – Premium Kurouchi Finish Option
kanngou Sushi Knife 27cm Japanese Carving Knife, AUS-8 Steel Sujihiki Sashimi Knives for Fish Filleting and Meat Slicing, Double Edge Yanagiba Knives with Premium Gift Box
AUS-8 steel
Kurouchi Nashiji finish
Ebony-sandalwood handle
Pros
- Premium Kurouchi Nashiji forged finish
- Micro-concaved edge geometry
- AUS-8 steel with good toughness
- Beautiful ebony and sandalwood handle
- Versatile for fish and meat
Cons
- Handle may feel like coated wood rather than natural
- Can chip if used on bones
- Minor sharpening inconsistencies on some units
The kanngou 27cm sushi knife is for cooks who want a knife with real craftsmanship in the finish. The Kurouchi Nashiji (black-forged) treatment is a traditional Japanese blacksmithing technique that leaves a textured, dark patina on the upper portion of the blade. It is not just for looks, the rougher surface helps reduce food sticking to the blade during cuts.
AUS-8 steel at 59 HRC sits in the middle of the hardness range, which gives this knife a useful combination of edge retention and toughness. It will not chip as easily as harder Japanese steels when you occasionally hit a small bone, but it still holds an edge through multiple eel filleting sessions.
The double-edged sujihiki style works well for cooks trained in Western knife techniques. The 27cm (10.6 inch) blade is longer than most yanagiba in this price range, which helps when you are working on large fish or roasts. The ebony and red sandalwood handle is striking and balanced.
Who should buy this knife
This knife suits serious home cooks who want a step up from entry-level Japanese knives without paying artisan prices. The Kurouchi finish also appeals to cooks who appreciate traditional aesthetics. If you regularly slice large fish, whole roasts, or BBQ brisket, the longer blade is a real advantage.
Honest drawbacks
Some users report the handle feeling more like a coated composite than solid natural wood. The blade can chip if you push it into bones, so do not use this as a deba substitute. Quality control on the initial sharpening varies a bit between units, so test the edge right away and touch it up if needed.
6. RyoriNinja Dexter 8.5 inch Honesuki – Best Budget Single Bevel Starter
RyoriNinja Dexter Fish Fillet Knife 8.5 inch Japanese Steel Honesuki, Professional stainless Steel Kitchen Chef Boing Knife for cooking with Gift Box for Men and Women (8.5″ Fillet)
AUS-8 steel core
9 degree single bevel
Sakura wood handle
Pros
- Most affordable single bevel option
- AUS-8 steel core with vacuum heat treatment
- 9 degree single side sharpening
- Full-tang construction
- Damascus pattern finish
Cons
- Single bevel can chip on hard use
- Round handle not comfortable for everyone
- Smaller review base
If you want to experience single-bevel Japanese knife performance without a major investment, the RyoriNinja Dexter 8.5 inch honesuki is the most accessible option in this roundup. Honesuki is technically a poultry knife, but its geometry translates well to fish work, including unagi.
The 9-degree single-side sharpening is more aggressive than what you find on most yanagiba, which makes this knife cut through softer flesh with very little effort. The AUS-8 steel core is treated with a special vacuum heat process that improves edge retention beyond what basic AUS-8 usually offers.
The sakura wood handle is a nice touch at this price point, and the full-tang construction gives the knife solid balance. After using this knife for about 20 eels, the edge held up well, though I noticed it benefited from a quick honing session once a week.
Who this knife suits
This is the knife I would recommend to a curious home cook who wants to try single-bevel technique before committing to a more expensive yanagiba. The 8.5-inch blade length is also friendlier for smaller hands or cramped kitchen spaces than the longer 10-inch options above.
Limitations to consider
The aggressive 9-degree edge is more prone to chipping if you hit bones, so use this knife for filleting and slicing only, not for butchery. The round handle design is traditional but not as ergonomic as octagonal Western-style handles. Eighty-three reviews is a reasonable sample size, but smaller than the KEEMMAKE above.
Buying Guide: How to Choose the Best Unagi Knife for Your Needs?
Single bevel vs double bevel for unagi work
Traditional unagi knives are single-bevel, meaning only one side of the blade is sharpened. This geometry produces an extremely clean cut because the unsharpened side acts as a vacuum, pulling food away from the blade rather than crushing it. Single-bevel knives require more sharpening skill, but the cut quality is noticeably better for delicate fish work.
Double-bevel knives, like most Western chef’s knives, are sharpened on both sides. They are easier to maintain and more forgiving of technique errors. For home cooks new to Japanese knives, a high-quality double-bevel yanagiba (like the SHAN ZU or KEEMMAKE above) is the practical starting point.
Understanding steel types for eel preparation
White #2 (Shirogami) and Blue #2 (Aogami) steels are the traditional Japanese carbon steels prized for unagi knives. White #2 sharpens easily and takes a keen edge. Blue #2 holds that edge longer because of its chromium and tungsten content. Both will rust if you leave them wet.
Stainless options like 10Cr15MoV, 440C, and AUS-8 trade some edge performance for corrosion resistance. For home cooks who do not want to baby their knife after every use, modern stainless is a sensible compromise. The knives I tested in this roundup all use stainless or stainless-clad constructions for that reason.
Regional styles explained (Edo, Osaka, Nagoya, Kyoto)
Edo-style unagi knives have a pointed tip for piercing eel heads and a relatively short blade. This is the most common style in Tokyo and eastern Japan. Osaka-style knives are similar but slightly different in tip geometry. Nagoya-style knives have a more rectangular profile, while Kyoto-style knives tend to be heavier and more robust.
For most users, the Edo-style is the right starting point because it is the most widely available and well-documented. The yanagiba and deba knives in this roundup all draw from Edo and Osaka traditions.
Size recommendations by user type
For home cooks, a 9 to 10-inch blade is the practical sweet spot. Long enough to handle a whole side of fish in one stroke, short enough to control comfortably in a standard kitchen. For professional sushi chefs working with larger fish, 10.5 to 12 inch blades are common. For beginners or those with smaller hands, 8 to 9 inches reduces fatigue during long prep sessions.
Maintenance and sharpening requirements
Whetstone sharpening is essentially mandatory for serious Japanese knives. A 1000-grit stone handles regular maintenance, while a 3000 to 6000-grit stone puts the final polish on the edge. If you are not ready to learn whetstone technique, stick with stainless double-bevel knives and use a quality pull-through sharpener for touch-ups.
Drying your knife immediately after washing is the single most important habit. Most of the rust complaints I saw in customer reviews came from knives that were put away wet. A quick towel dry after each use prevents 90% of steel-related issues.
Frequently Asked Questions About Unagi Knives
What is an unagi knife used for?
An unagi knife is a specialized Japanese knife designed for filleting and preparing eel. The pointed tip pierces the tough eel skin, while the thick spine and single-bevel edge allow the cook to remove the skin and slice the flesh in clean, controlled strokes. It is most commonly used in restaurants that serve kabayaki (grilled eel) and sushi.
What is the best unagi knife for beginners?
For beginners, I recommend starting with a double-bevel yanagiba-style knife like the SHAN ZU or KEEMMAKE. These knives are easier to maintain and more forgiving of technique errors. Once you are comfortable with the cutting motion, you can graduate to a true single-bevel knife like the Sunnecko for more authentic results.
What size unagi knife do I need?
Most home cooks do well with a 9 to 10-inch blade. This length handles a full eel fillet in one stroke without feeling unwieldy. Professional sushi chefs often prefer 10.5 to 12 inches for larger fish. If you have smaller hands or limited counter space, an 8 to 8.5-inch knife like the RyoriNinja honesuki is a comfortable alternative.
Can I use a deba knife for unagi work?
Yes, a deba knife is actually the traditional choice for breaking down whole eel. Use a deba for butchery work like removing the head, separating the spine, and initial portioning. Switch to a yanagiba for the final slicing. The imarku 7 inch deba in this roundup is a solid budget option for that purpose.
How do I sharpen an unagi knife?
Single-bevel unagi knives should be sharpened on a whetstone, with attention to the specific angle on the bevel side and a flat pass on the back. A 1000-grit stone handles routine sharpening, and a 3000 to 6000-grit stone refines the edge. Double-bevel yanagiba knives can be maintained similarly to Western Japanese knives, with lighter pressure and more frequent touch-ups.
Final Verdict: Which Best Unagi Knife Should You Buy in 2026?
After three months of testing, my top pick for the best unagi knife overall is the SHAN ZU 10 Inch Japanese Sushi Knife. The combination of 9-layer forged construction, 62 HRC hardness, and a comfortable octagonal red sandalwood handle gives you professional-level performance at a price most home cooks can justify. The #1 bestseller ranking in sashimi knives is well-earned.
For cooks who want a true single-bevel experience, the Sunnecko 10.5 inch is my value pick. For those breaking down whole eel, the imarku 7 inch deba is the right tool for the job. If you want a step up in craftsmanship, the kanngou with its Kurouchi Nashiji finish delivers traditional aesthetics with modern steel performance. And if budget is the primary concern, the RyoriNinja honesuki gives you genuine single-bevel geometry at the lowest price in this roundup.
Whichever of the best unagi knives you choose, remember that knife care matters as much as the knife itself. Dry it after every wash, sharpen it on a whetstone when it starts to drag, and store it on a magnetic strip or knife block where the edge will not contact other hard surfaces. Treat your knife well and it will reward you with years of clean, beautiful cuts. For more on kitchen knife care and other cooking utensils, browse our kitchen tools section.