IKEJIME PRO KNIFE

The bleeding knife from the IKEJIME PRO KIT, now sold on its own. Built for step two of the ikejime process: bleeding the fish out fast and clean, right after the spike.

Ikejime is the Japanese technique for dispatching fish quickly and humanely. Done right, it stops the stress-related changes that hurt texture and flavor, which is why sushi and sashimi chefs look for ikejime fish. A complete bleed is a big part of that result.

HOW TO USE IT

1. Spike the brain first, between the eye and the gill plate.
2. With the knife, cut the major blood vessels near the gills and near the tail.
3. Let the blood drain out completely.
4. Run the wire through the nerve canal, then drop the fish straight into ice water.

WHY BLEED YOUR FISH

• Better meat. Cleaner fillets with better texture and flavor.
• Stays fresh longer. Bleeding and fast chilling slow spoilage and bacterial growth.
• Sashimi grade. The standard for fish you plan to eat raw.

Need the spike and the wire too? Get the full IKEJIME PRO KIT.