How to Cut Fish

Elevate your seafood dishes to a professional level with KIREAJI's comprehensive fish cutting techniques, designed for precision and presentation.

  • Greater_amberjack

    Greater amberjack

    The KIREAJI greater amberjack page offers concise cutting guides for this fish, tailored for enhancing its culinary qualities in Japanese dishes.

    Greater amberjack  
  • Horse_mackerel

    Horse mackerel

    The KIREAJI horse mackerel page features a guide on cutting this fish, with detailed instructions designed to enhance its culinary presentation and flavor in Japanese dishes.

    Horse mackerel 
  • Mackerel

    Mackerel

    Learn mackerel filleting techniques with a video guide on KIREAJI's page.

    Mackerel 
  • Salmon

    Salmon

    The KIREAJI page on salmon outlines the filleting process, including scale removal, gutting, and bone removal, with clear instructions to ensure optimal preparation.

    Salmon 
  • Tuna

    Tuna

    The KIREAJI tuna page outlines steps for filleting tuna, including removing the bloodline, red flesh, and fatty parts, and making vertical cuts to create fillets.

    Tuna 
  • Sashimi

    Sashimi

    The KIREAJI page on sashimi explains various cutting techniques such as Hira-zukuri, Sogi-zukuri, Usu-zukuri, and Matsukawa-zukuri, detailing how to prepare sashimi with precision.

    Sashimi 
how_to_hold_a_Japanese_knife

How to Hold a Japanese Knife

Step into the world of professional chefs and enhance your culinary craftsmanship with KIREAJI's essential guide to mastering the art of holding a Japanese knife.

How to Hold a Japanese Knife
japanese_food

Japanese Food Culture Is Vegetables and Fish

Despite Western influences, traditional Japanese cuisine remains centered around seasonal vegetables and fish, reflecting the nation's island geography. Japanese knives, historically designed for these ingredients, continue to be integral to the culinary practices. The blog underscores this enduring aspect of Japanese food culture.

Japanese Food Culture Is Vegetables and Fish

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • after_service

    3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.