• Tuna

  • Dive into the art of tuna preparation with our detailed Japanese knife techniques, designed for the perfect culinary presentation.

Here are the steps for filleting tuna:

  1. Place the fish skin-side down on a cutting board and remove the bloodline.
  2. Cut away the red flesh.
  3. Make vertical cuts to create fillets.
  4. Remove the fatty parts.
  5. Cut away the abdominal bones that are attached to the red flesh.

To fillet tuna, start by placing the fish skin-side down on a cutting board and removing the bloodline. Then, cut away the red flesh and make vertical cuts to create fillets. Remove the fatty parts and cut away the abdominal bones that are attached to the red flesh.

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

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.