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

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.

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.

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.

• 6.50" black 420J2 stainless steel blade that is flexible and strong.
• Durable thermoplastic handle scales that are grippy and comfortablee in hand.
• Full flat grind and slender spine for effortless slicing.

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.

This Victorinox Fibrox chef's knife is the eye catcher in this collection. Razor-sharp, light-weight and with a comfortable handle. It is a real all-round knife. You use a chef's knife to cut vegetables, meat and fish. But also when chopping herbs, crushing peppercorns and peeling garlic cloves.

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.

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.

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.