The Kansai style (West) features a bent shape that allows the blade to slide deeply into the flesh, perfect for firm-flesh fish like sea bream and mackerel.
The Kanto style (East) has a rounded tip that lets you remove bones without damaging the flesh, making it ideal for soft-flesh fish such as sardines and horse mackerel.
The Yanagiba blade has a slanted tip, making it well-suited for detailed work and fish with many small bones.
An evolved version of the legendary "
Gin No Tsume" loved in Japan. Light and precise, it removes bones without damaging flesh. Perfect for fish bones and peeling fruits. Hand-finished in Japn for superior quality and comfort.
The Pliers Style is easy to grip and comfortable to use with less hand fatigue. It may take a little time to get used to if you normally use a tweezer-style remover, but it quickly feels natural and efficient.
Things to know what good tweezers are.
1. Good quality tweezers should be constructed in a way that allows both sides of the tip clamp against each other with no space in between.
If there is no space in between, it can grasp the thinnest of bones, and you do not have to expend extra strength or effort when removing these bones.
These tweezers have a space in between.
These tweezers are well constructed and do not have any space in between.
2.Does it have shinnuki?
Shinnuki is achieved by hammering the middle portion of the tweezers. This attention to detail results in a more flexible yet durable spring, requiring less effort and strength when pulling out bones. This ergonomic design offers comfort even over a long period of use.
The left has no shinnuki. The right has shinnuki.