• Mackerel

  • We will introduce how to fillet a mackerel. You can see the whole process from pre-processing to how to use a Japanese knife with explanations.
    Perfect your mackerel preparation with our step-by-step Japanese knife cutting guide, tailored for exquisite culinary results.

This is an explanation of the steps to fillet a mackerel.
First, you scrape off the scales with a knife, and then make diagonal cuts on the chest fin and belly fin, pulling them towards the head side while cutting through the backbone.
Flip the fish over and cut off the head, leaving the internal organs intact.
Then, insert the knife along the backbone from the belly side, and carefully cut the flesh away from the bones while feeling for the bones.
Remove the bloodline by cutting along it with the knife.
Finally, use an inverted knife to remove the belly bones and you can fillet the mackerel.

Video Provided: Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")

The Origin of Craftsmanship

  • The process of re-sharpening and polishing over and over again—what awaits at the end is a beautifully finished knife and the pride of the craftsman.

  • Crafting a knife requires the steady, repetitive process of re-sharpening and polishing. There are times when my hands grow tired, and the results don't turn out as expected, but it is in those moments that I take a step back, calmly reassess, and apply even more care.

  • After going through that repetition, I finally hold the beautifully crafted blade. It’s not just about its appearance; it’s the harmony of usability, sharpness, and beauty that come together in the finished product. And that moment is when my pride as a craftsman is fully realized.

  • It is through the repeated effort of these tasks that the true knife is born, and when it reaches the hands of its user, the soul of the craftsman is embedded in it. Looking at a completed knife after all that hard work, I am reminded that no matter how much time it takes, the effort was never in vain.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    In the hands of master artisans, each blade is born from over six centuries of Japanese knife-making heritage. Perfectly balanced, enduringly sharp, and exquisitely crafted—every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Each knife comes with a hand-fitted wooden saya for safe storage. Upon request, we provide a complimentary Honbazuke—the traditional final sharpening—so you can enjoy effortless performance from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. Through our bespoke paid aftercare services, we preserve its edge and grace, so it remains as precise and dependable as the day it first met your hand.