Can you identify the knives used in this YouTube video?

[dafox]

Watch "Japanese Food - WILD BOAR & EEL Kanazawa Seafood Japan" on YouTube

 

[Xenif]

The gyuto is a Sakai Takayuki, can't be sure which line, profile looks a bit like the TUS line ?

 

[Corradobrit1]

My heart hurts

 

[Dhoff]

Seems a cruel way to kill eel. Studies show it does not effectively numb bur only caused pain in a significant percentage.

 

[KenHash]

Kanazawa isn't particularly close to Osaka. But I'll bet the chef is from Osaka based on knife and eel technique.

 

[Devon_Steven]

Which part of the eel is being processed at 8.47 onwards, and why?

 

[KenHash]

Which part of the eel is being processed at 8.47 onwards, and why?

http://kyotofoodie.com/unagi-kimo-eel-liver/

 

[Devon_Steven]

Thanks Ken, interesting link.

 

[KenHash]

The liver (Kimo) usually is used in a clear soup (sumashi). A light broth with little in it other than the kimo that accompanies the main eel dish. I've had it countless times but the liver itself is pretty tasteless and kind of chewy like rubber. Really nothing to get excited about. Particularly when the eel itself is so strongly flavored. I suspect it just goes back to the days when as much of any fish was used.