Description
Bleed your tuna like a professional every time. Insert the Japanese-style blood letting knife behind/under pec fin to sever artery cleanly without damaging meat. First step in preparing sushi-grade tuna.
Bleed your tuna like a professional every time. Insert the Japanese-style blood letting knife behind/under pec fin to sever artery cleanly without damaging meat. First step in preparing sushi-grade tuna.
| Weight | 0.25 lbs |
|---|---|
| Dimensions | 9 × 7 × 3 in |