How to USE



1.How to Remove Scales

Use the backside of SAKAKNIFE to raise the scale. The angles shape allows the knife to enter the  gap between the scales and makes it easy to remove scales with less mess. As the full length of the blade is curved, your hand remains safely away from fish fins and prickles,facilitating the removal of the scales.


The back side of SAKAKNIFE has the best angle to remove scales.


Scales will drop ready when detached from the fish when knife is as the proper angle.


The curved blade allows your hand to remain safety away from the fish’s spines, avoiding injury.

2.How to Make a Trace Line

The trace line is an important line that serves as a marker to assist you with filleting a fish with the knife. A trace line can be made using the blade’s J-shaped tip to fillet a fish into three pieces. You can safely and easily cut the belly without damaging the internal organs by putting the tip of the blade into the fish and pushing it along the bone.


Make a trace line to the fish using a J-shaped tip the blade.


Make a total of 4 trace lines, two lines for the back and two lines for the belly.

3.How to Cut the Bones and the Head

Hard bones can be cut easily with the saw-like serrated blade. Much less force is required compared to the average kitchen knife. The head can be cut by gradually moving the knife back and forth.


The wave blade enables you to cut bone with ease.

Life the fin and cut while pulling the wave blade back forth from the side.


4.How to Fillet a Fish into Three Pieces

The curved (R-shaped) blade can be used to fillet a fish by carefully cutting along the trace lines made in step 2. Cutting along the backbone helps to fillet cleanly. With the R-shape blade, SAKAKNIFE is capable of detailed and fine work.


Use the R-shaped blade to fillet a fish.

Cut the fish along the line.

The completion of filleting a fish into three pieces.


A fish can be filleted by placing the R-shaped blade against the backbone of the fish and cutting little by little. Since there is no edge to the J-shaped tip, the bones can be felt and clicking sounds can be heard while cutting the fish, leaving little flesh on the bones.