Double inward facing razor blades in a plastic housing will cut 800 lb. leader in a split second.
An absolute necessity for any serious fisherman.
This tool is great for releasing fish or for releasing you. Will cut up to 800lb. mono.
Wrist cord keeps it in quick reach
The ancestor of modern braids still relevant for the backing of your reels or filling your winches.
Stickbait with through frame, with mass transfer system to increase casting distances. This system also acts as a noise device when it strikes certain internal elements. The finishes are neat and the colors very successful.
Graduation with 500 g. Dial to reset to zero.
Chafing tubing.
Coated polyester braid protector.
A must have for all your riggings ! With using it on a hook/swivel or a snap, it will protect the nylon from friction, reducing importantly the breaking at a friction point.
These stainless steel disgorger pliers, usable with one hand, ensure a good hold when removing the hook from the mouth of the fish. Very robust, you can easily extract the big hooks from your best catches.
Its length allows you to maintain the necessary distance between your hold and you. Small holes make it possible to evacuate the water in order to avoid any risk of corrosion.
Lenght 27cm
Ike jime is central to Japanese standards for the highest quality seafood in the world. Scientifically proven to improve the smell, texture, and flavor of harvested fish, ike jime starts by spiking the fish’s brain and draining the fish’s blood. Paralyzing the fish by destroying the spinal cord (shinkei jime) elevates the quality further. Until now, professional ike jime tools have been unavailable in the West.
the Tegaki is the tool that is used for performing ikejime. It is very similar to the technique used on frogs in laboratories called spiking or pithing.
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
Lightweight aluminum and plastic fish tongs. Supports up to 25lb of weight. Elastic cord with adjustment to prevent its loss in fishing action.
