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. Hence, the squared tweezers were more popular.

These Kanto style tweezers have a slip resistant grip and are more flexible than the standard tweezers.

Specifications

• Material: Stainless steel (18-0)
• Dimensions: Length: 4.63″ / Width of Tip: 0.63″ / Thickness: 0.13″

Which Tweezers are best for you?