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Description
Kōmi, Stainless Steel Unagi Skewers, 21cm (20 Pieces)The Metal Skewers for Grilling Unagi Kabayaki Grilling eel the proper way, unagi kabayaki, depends on holding a butterflied fillet flat and steady over fierce charcoal heat, and that is exactly what these are made for. Flat stainless steel skewers (kushi) with a sharp tip pierce the eel cleanly and keep it flat and secure 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
The Metal Skewers for Grilling Unagi Kabayaki
Grilling eel the proper way, unagi kabayaki, depends on holding a butterflied fillet flat and steady over fierce charcoal heat, and that is exactly what these are made for. Flat stainless-steel skewers (kushi) with a sharp tip pierce the eel cleanly and keep it flat and secure 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, which is why they are a kitchen workhorse rather than a disposable. 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, unlike bamboo
- Reusable workhorse: washes clean and lasts for years
- Sharp, clean pierce: a pointed tip that 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 great for other seafood, vegetables and meats
- After service: wash, dry and reuse
蒲焼 — Kabayaki, and why the skewer matters
Unagi kabayaki (うなぎ蒲焼) is the classic preparation of freshwater eel: the eel is split, boned, skewered, and grilled over charcoal while being repeatedly dipped and brushed with a sweet soy tare until it is glossy and lacquered. The skewers, kushi (串), are central to the technique. Run across the fillet, they hold the soft, fatty flesh flat so it cooks evenly and can be flipped over the coals without breaking up. Metal skewers do this far better than bamboo, which scorches and weakens over the high, sustained heat. These are the everyday tool behind that glossy, restaurant-style result.
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 and again. For a dish that is grilled to order, night after night, a set of durable metal skewers quickly pays for itself.
Product Details
| Type | うなぎ蒲焼用串 — Unagi kabayaki kushi (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, where they really come into their own, but the same durable stainless skewers are excellent for grilling other seafood, vegetables and meats. They are a genuinely versatile grilling tool that happens to be perfect for eel.
Does this include the eel?
No, this is the skewers only, twenty per pack. The eel is sold separately. These are the reusable tool you keep; the eel is the ingredient you buy to grill on them.
How do I clean and care for them?
Wash in hot soapy water after use and dry thoroughly before storing, as you would any stainless tool. Because they are metal and reusable, there is no soaking or single-use waste, just a quick clean between services. Kept dry, they last for years.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
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Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
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