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.
It is designed for deep fishing up to 300 meters in “light” mode, without any effort and with disconcerting ease. The Elan SW Dendo 150 stands out in two other aspects. First of all, its ascent speed, which offers 30 recovery levels and whose programming is truly simplified. Then, and this is an incredible plus, the standard reel (accommodating 300 meters of PE1) can be changed to another reel, very simply with a single button.
Enough to adapt to fishing conditions in the blink of an eye!
Compact and compact frame.
Double 100mm handle for excellent grip.
Very precise star drag to adapt to very different fish fights.
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.
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
Ultra light fishing gloves.
High sensitivity
Non-slip grip coating
Antibacterial synthetic material
Strong velcro strap
Support for 16 fishing rods
PVC material
Color black
Height 89cm
Width 44.5cm
Depth 20.5cm
