The Edo-style Unagisaki is a specialized knife developed during the Edo period for preparing eel. It has a sharp edge optimized for tasks such as removing eel skin and cutting the flesh, allowing the delicate parts of the eel to be handled without damage.

While it retains the sturdiness of a Deba knife, this knife features a long, slender blade that is lightweight, making it ideal for intricate and precise tasks. It smoothly slices through the eel’s flesh without tearing it, excelling in situations that require delicate work and accurate cuts.

The Edo-style Unagisaki also demonstrates its strength when removing the eel's head or processing bones, making it suitable for long hours of use. It combines ease of use with high cutting precision, making it an excellent tool for preparing eel.