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.

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 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.

The Marttiini Snappy; "A handy knife with a short blade for carving and whittling." This is a nicely designed carving knife. The knife comes sharp and ready to work. The stained birch handle has a traditional bird's head puukko style pommel. The black leather sheath has a plastic liner, and will accept belts up to about 1 3/4" wide. We have found this to also be an excellent skinner for small game.

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

Sea urchin cutter.

Makes it easy and safe to open sea urchins in half for coral tasting.

Neat and clean cut in one step.

Marine corrosion resistant stainless steel

Length 23cm

Fillet Marttiini knives are covered with the material of the professionals: the Martef. The blades are extremely sharp with very low friction of the blade. The Martef is very hygienic. In addition, all Marttinni Fillet knives are dishwasher-safe, with no impact on the blade.