Masamoto Shiro-ko Hongasumi Hamokiri
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Masamoto Shiro-ko Hongasumi Hamokiri 11.7" (30cm) - Right - Hamokiri knives are used for slicing shallow cuts and pieces of hamo fish (pike conger) fillet. In order to serve hamo fish, it is important to make shallow cuts into the fillet to crush ...Product Description
Masamoto Shiro-ko Hongasumi Hamokiri 11.7" (30cm) - Right - Hamokiri knives are used for slicing shallow cuts and pieces of hamo fish (pike conger) fillet. In order to serve hamo fish, it is important to make shallow cuts into the fillet to crush the small bones. The reason why hamokiri knives are so large, is because of the way the fish is prepared. Not only do these knives need to fillet the fish, it also needs to honekiri the fish. Honekiri (literally translates to bone cutting) is a type of cut where the knife crushes a fish's long hard bones by making 1mm cuts in the flesh without cutting the skin underneath. If this procedure is not done carefully and well, the meat becomes minced and the quality of the fish and flavor are ruined. Hamo is most popularly consumed in Kyoto. Before there was adequate transportation of fresh fish, it was difficult for the inland city of Kyoto to get fresh fish especially during the summer. Hamo was one of the few fish that had a strong enough vitality, that fisherman can transport to Kyoto alive. To this day, hamo remains one of the most popular type of fish to eat in the summer in Kyoto. Outside of Kyoto, hamo is not all that popular and typically deemed as a difficult fish to use and eat. Therefore, it is usually fried into tempura or grinded into paste to make kamaboko (fish spam cake) if ea(more...)