Description
With one of the highest per capita consumption of seafood in the world and an obsession for the freshest seafood, Japan naturally has the best tools to fabricate fish. Quality fish bone tweezers are essential for preparing perfect fish fillets without tearing the flesh.
Tweezers in Japan are referred to as Kanto or Kansai style. Kanto and Kansai just point to two different regions of Japan (Tokyo is in Kanto while Kyoto and Osaka are in Kansai). Historically, the Kanto region consumed more fish with tender flesh (such as sardines and horse mackerel), so the rounded tweezers were more practical. On the other hand, the Kansai region consumed more firm fleshed dish such as sea bream and mackerel, which required tweezers that could reach deeper to pull out the bones. Kansai style fish bone tweezers are characterized with the exaggerated arch, which some may find more comfortable to grip, and more suitable to remove thicker bones.
Material : Stainless steel (18-0)
Dimensions : Length : 4.75" / Width of Tip : 0.5" / Thickness : 0.06"
Country of Origin: Japan
