• Westmark "scalex" Fish scalar, made in Germany
• Wide blade makes de-scaling of fish rapid and efficient; waste scale container can be closed with a lid for clean working
• De-scale fish rapidly and efficiently with the "scalex" Fish scalar. It features a wide blade and a waste container that can be closed with a lid for clean working.
• Dishwasher safe

Perfect for cutting and trimming meat in restaurant kitchens and butcher shops, this knife provides users with smooth, clean cuts after each and every use. Featuring a slip-resistant handle, granton edge, high-carbon stainless steel blade, and curved design, this knife is sure to provide your establishment with years of dependable service.

Knife with a straight and stiff blade, intended primarily for the meat industry and slaughterhouses. We also recommend it to meat and grocery stores. The knife is available with blades of different lengths: 18 cm, 20 cm, 22 cm, 25 cm.

The handle made of polyamide has many advantages that directly affect the comfort and safety of work. The material from which the knife handle is made is very durable, impact and abrasion resistant. The ergonomically formed and durable handle is only available in bright yellow, like all knives in the Swiss company Victorinox's Swibo series. This directly affects work safety, because thanks to the use of a bright color, the knives are better visible.

Perfect for slicing delicate fish or other specialty cuts of meat, this slicing knife is the perfect addition to your commercial kitchen. It offers a reliable and accurate performance and is capable of sliding through tough outer skin and cutting with ease.

The all-round fish cleaner Marttiini. The fish cleaner is a very handy tool. The curved blade makes it easy to open up the fish, while the serrated edge comes in handy for scaling. With the metal scoop at the end of the handle removing the intestines is clean and fast. The blade is protected by a plastic shield.

Principle Neutralize the nervous system in order to avoid any pain to the animal and enhance the flesh of the fish.

The ideal tool to paralyze the body of the fish, keeping it as fresh as possible and for longer. This prevents the fish flesh from hardening. Additionally, this technique prevents the fish from dying.

Before paralyzing the fish, please cut the gills to drain the blood. Blood will not come out once the body is paralyzed.

Poke the needle in the middle of the eyes, a little higher, 30 degrees above the level, and the fish's body will contract.

Then insert a thread into the needle, the body will contract and stop moving. Put the fish in ice water and the flesh will stay fresh.

Needle + cable + sheath

The finest quality seafood is often associated with sashimi, sushi, and other Japanese raw fish preparations. Ike jime is a traditional Japanese slaughter technique that involves instantaneously euthanizing a fish by inserting a spike into its brain cavity. The fish is then thoroughly bled and undergoes spinal cord destruction (shinkei jime) before getting iced down.

You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives? The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste

Principle Neutralize the nervous system in order to avoid any pain to the animal and enhance the flesh of the fish.

The ideal tool to paralyze the body of the fish, keeping it as fresh as possible and for longer. This prevents the fish flesh from hardening. Additionally, this technique prevents the fish from dying.

Before paralyzing the fish, please cut the gills to drain the blood. Blood will not come out once the body is paralyzed.

Poke the needle in the middle of the eyes, a little higher, 30 degrees above the level, and the fish's body will contract.

Then insert a thread into the needle, the body will contract and stop moving. Put the fish in ice water and the flesh will stay fresh.

This glove Tuff-Knit ™ protects against coupures.Très comfortable, you can put it on your right or left hand. Machine washable.