Tuna slicing knife

We received a special order for a custom tuna knife from a fishmonger who handles nearly 50 tons of fresh tuna a day. It’s called ‘Kishubusshin.’ Now, this tuna knife is a bit out of the ordinary… something you wouldn’t quite understand at first glance. But when I handed it over, the expression on their face was priceless! They were so delighted. I found out that nowadays, most tuna isn’t wild-caught but rather farm-raised, and those giant tunas you see on TV are quite rare. While they might be available in places like Tsukiji, they’re not common in Sakai. Since farmed tuna tends to have a consistent size, traditional tuna knives aren’t always necessary. We initially made just one knife to order, but secretly, we had already made a spare. When I mentioned this to the customer, they immediately wanted to buy the spare as well! So unfortunately, we didn’t get a chance to take photos of the custom knives. It seems that a beautifully cut tuna fetches a higher price due to its visual appeal, especially the clean cuts along the cross-section. The process of removing the belly bones without damaging the meat is crucial. That’s where the ‘Kishubusshin’ comes in handy. Even though it’s not intended for this specific purpose, we learned that it allows for more efficient filleting by leaving no meat on the bones. We had an enlightening conversation about various techniques. Apparently, the ‘nakaochi’ or trimming around the backbone tends to lower the price. It’s clear that speed and precision are essential in this line of work, and having the right tools makes all the difference. The joy on their face as they realized how much time they would save with this knife was truly memorable. It just goes to show how times change and tools evolve to meet new demands!

Hibishugyo

• 2009-01-20