Kōmi, Stainless Steel Unagi Skewers, 21cm (20 Pieces)
21cm flat stainless steel skewers, twenty to a pack: the kushi that hold a butterflied eel flat over fierce charcoal.
Grilling eel the proper way, unagi kabayaki, depends on holding a butterflied fillet flat and steady over high charcoal heat, and that is what these are made for. Flat stainless steel skewers (kushi) with a sharp tip pierce the eel cleanly and keep it flat so you can turn it, baste it with tare and glaze it without the fillet curling or falling apart. They are heat-resistant, easy to clean and reusable for years. Twenty per pack. Skewers only; the eel is sold separately.
Why Chefs Choose This
- Made for eel: holds a butterflied fillet flat and secure over the grill
- Heat-resistant steel: stands up to fierce charcoal heat that scorches bamboo
- Reusable: washes clean and lasts for years, with no single-use waste
- Clean pierce: a sharp tip slides through flesh without tearing
How to Use
- For unagi: skewer the butterflied eel across the fillet and grill flat over charcoal
- Baste and glaze: turn and brush with tare as it cooks
- Beyond eel: also good for other fish, vegetables and meat
- After service: wash, dry and reuse
Unagi kabayaki (うなぎ蒲焼) is the classic way to cook freshwater eel: split, boned, skewered and grilled over charcoal while being dipped and brushed with sweet soy tare until glossy. The skewers, kushi (串), are central to the technique. Run across the fillet, they hold the soft, rich flesh flat so it cooks evenly and can be flipped over the coals without breaking. Metal does this better than bamboo, which chars and weakens over high, sustained heat.
Learn more: How to Use Your Konro Grill
Why metal skewers instead of bamboo?
Heat and reuse. Eel kabayaki is cooked over high, sustained charcoal heat, which chars and weakens bamboo skewers and risks them snapping mid-service. Stainless steel shrugs off the heat, holds the fillet rigid and flat, and washes clean to be used again. For a dish grilled to order night after night, a set of metal skewers soon pays for itself.
Product Details
| Type | Unagi kabayaki kushi (うなぎ蒲焼用串), eel grilling skewers |
| Brand | Kōmi |
| Material | Stainless steel |
| Length | 21cm |
| Pack | 20 skewers |
| Please Note | Skewers only; eel sold separately |
| Origin | Japan |
Are these only for eel?
No. They are shaped and named for unagi kabayaki, but the same stainless skewers are good for grilling other fish, vegetables and meat. They are a versatile grilling tool that happens to suit eel perfectly.
Does this include the eel?
No, this is the skewers only, twenty per pack. The eel is sold separately.
How do I clean and care for them?
Wash in hot soapy water after use and dry thoroughly before storing, as with any stainless tool. There is no soaking and no single-use waste, just a quick clean between services. Kept dry, they last for years.
SKU : S0501