With one of the highest per capita consumption of seafood in the world and an obsession for the freshest seafood, Japan naturally has the best tools to fabricate fish. Quality fish bone tweezers are essential for preparing perfect fish fillets without tearing the flesh.
Tweezers in Japan are referred to as Kanto or Kansai style. Kanto and Kansai just point to two different regions of Japan (Tokyo is in Kanto while Kyoto and Osaka are in Kansai). Historically, the Kanto region consumed more fish with tender flesh (such as sardines and horse mackerel), so the rounded tweezers were more practical. On the other hand, the Kansai region consumed more firm fleshed fish such as sea bream and mackerel, which required tweezers that could reach deeper to pull out the bones. Kansai style fish bone tweezers are characterized with the exaggerated arch, which some may find more comfortable to grip, and more suitable to remove thicker bones.
These are standard Kansai Style tweezers, which are best suited for removing larger bones.
Material: Stainless steel (18-0)
Length : 4.13" / Width of Tip : 0.5" / Thickness : 0.06"
1. Good quality tweezers should be constructed in a way that allows both sides of the tip clamp against each other with no space in between.
If there is no space in between, it can grasp the thinnest of bones, and you do not have to expend extra strength or effort when removing these bones.
|These tweezers have a space in between.||These tweezers are well constructed and do not have any space in between.|
2. Does it have shinnuki?
Shinnuki is achieved by hammering the middle portion of the tweezers. This attention to detail results in a more flexible yet durable spring, requiring less effort and strength when pulling out bones. This ergonomic design offers comfort even over a long period of use.
The left has no shinnuki. The right has shinnuki.