1. FILLET KNIFE
A long, narrow knife with a finely serrated blade, used to slice fine fillet cuts of fish or other meat.
2. FISH SCALER
Urokotori. Used to remove the scales from the skin of fish before cooking.
3. FISH SLICE
Spatula, turner. Used for lifting or turning food during cooking.
A long, narrow knife with a finely serrated blade, used to slice fine fillet cuts of fish or other meat.
2. FISH SCALER
Urokotori. Used to remove the scales from the skin of fish before cooking.
3. FISH SLICE
Spatula, turner. Used for lifting or turning food during cooking.
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