Cherry blossoms are in full bloom in the beginning of April. We have Sakura (Cherry blossom) snappers or Sakura trout in season. Sakura are closely related to the Japanese.
Today we introduce “Kaisaki knife” to clean clams, which are also in season.
- ・Molybdenum steel (Hard to rust)
- ・Blade length 4 inches (120 mm), total length 255 mm: "①width 27 mm, ②thickness 3 mm, ③thickness 2.5 mm"
- ・Kaisaki knife ¥6,000 Sheath ¥2,200
The knife has single blade and looks like a smaller size of the Yanagiba knife. In the early spring many kinds of clams are in season, such as short neck clams, hard clams, yellow clams and egg cockles. You can enjoy various tastes and textures. Clams have to have the intestines removed. The “Kaisaki knife” is easy to handle and good for clam cleaning. The knife is also handy to clean small size fish such as big-eye flatheads or sand borers. We have the stainless steel Kaisaki knife with 120mm length, which is good for going fishing. The knife is not only for clam cleaning but also for peeling or carving vegetables and fruits, you can expect beautiful results. One Kaisaki knife can help you with various kinds of cooking.
The clam opener is also very useful for cleaning clams. Please see the photos of various shapes for some kind of clams.
From the left
- Openers for;
- Oysters ¥800
- Hard clams ¥800
- Bloody clams ¥800
- Scallops ¥800
- T style ¥800
- Oysters (large and small) large ¥800 small ¥600