Chef’s Square Fish Bone Tweezers Kanetsune 120 mm, Shorter Jaws
Code: KNTN-KC-038Product detailed description
Precise fish preparation
Japanese Fish Bone Tweezers Kanetsune KC-038
Professional stainless-steel Hōnuki tweezers with short gripping tips and a non-slip finish for precise fish bone removal.
Kanetsune KC-038 is a traditional Japanese kitchen tweezer of the Hōnuki type, designed for precise removal of small bones from fish fillets. It is suitable for both home fish preparation and everyday use in professional kitchens.
The short, precisely aligned gripping tips help catch even small or slippery bones. Properly shaped tweezers allow the bone to be pulled out in a controlled motion without unnecessarily damaging the surrounding fish flesh.
The surface in the areas where the tweezers are held by the thumb, index finger and middle finger is intentionally finished with a rougher non-slip texture. This improves grip security when working with wet or greasy ingredients.
The tweezers are made from stainless steel, measure 120 mm and weigh approximately 40 g. The product is made in Japan.
#ShowMore#
Precise grip
Short working tips allow even small fish bones to be grasped securely.
Non-slip surface
The rougher gripping surface helps prevent the tweezers from slipping between the fingers.
Stainless steel
Durable and easy-to-clean material suitable for contact with food.
Made in Japan
Original Kanetsune Seki kitchen tool, model KC-038.
Kanetsune KC-038 tweezers specifications
| Parameter | Value |
|---|---|
| Tool type | Hōnuki kitchen fish bone tweezers |
| Manufacturer | Kanetsune Seki – Kitasho Co., Ltd. |
| Model | KC-038 |
| Official shape designation | Round – rounded design |
| Material | Stainless steel |
| Overall length | 120 mm |
| Weight | 40 g |
| Grip finish | Rougher non-slip surface |
| Case | Not included |
| Country of manufacture | Japan |
| JAN/EAN | 4956856720387 |
Why use fish bone tweezers?
Some small bones remain in a fish fillet even after deboning and filleting. Ordinary tweezers may not grip them securely or may cut the bone while pulling it out. Hōnuki kitchen tweezers have a shape and spring pressure specifically adapted for this task.
Home kitchen
- preparing fillets without small bones,
- processing freshwater and saltwater fish,
- preparing fish for children,
- homemade sushi and sashimi preparation.
Professional use
- restaurants and sushi bars,
- kitchens specialising in fish and seafood,
- fish shops and fillet processing,
- final inspection of portions before serving.
How to remove a fish bone correctly
- Run your fingertips over the surface of the fillet and locate any remaining bones.
- Grip the bone firmly with the tweezers as close to the surface of the flesh as possible.
- Pull it out slowly in the direction in which it lies in the flesh.
- Do not pull sharply straight upwards, as this may unnecessarily damage the fillet.
- After finishing, check the entire fillet once more against the direction of the fibres.
Short jaws for precise control
The shorter gripping section is suitable for precise work with individual bones. Firm contact between the tips helps reduce the risk of the bone slipping during removal.
Non-slip grip finish
Kanetsune finishes the surface of the tweezers in the areas that come into contact with the thumb, index finger and middle finger with a rougher texture. This helps keep the tool under control even when working with wet hands.
Hold the tweezers naturally between your fingers and apply only as much pressure as necessary to grip the bone securely. Excessive pressure may cut through or break a finer bone.
Cleaning and maintenance
- Wash the tweezers after every contact with raw fish.
- Check and clean the jaw contact surfaces in particular.
- Dry them thoroughly after washing.
- Do not store them wet or dirty for extended periods.
- Before the next use, check that the jaws align precisely.
The tweezers are made from stainless steel and the Dellinger.cz page states that they are dishwasher safe. However, to preserve the appearance, cleanliness of the jaws and long service life, we recommend gentle hand washing.
Tweezers do not replace checking the fillet
After removing visible bones, always inspect the fillet carefully again. No tool can guarantee that another small or difficult-to-detect bone does not remain in the fish.
Marek's tip
Pull the bone out in the same direction in which it lies in the flesh. The fillet is damaged less and the bone is much less likely to break. With small tweezers, precise jaw alignment is more important than using unnecessarily excessive force.
Precise fish bone removal
Japanese stainless-steel Kanetsune tweezers with short jaws and a non-slip finish.
View Kanetsune KC-038 tweezersNeed advice?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Kanetsune KC-038 tweezers
What are Kanetsune KC-038 tweezers designed for?
They are designed for precise removal of small bones from fish fillets.
Is the KC-038 model round or square?
The official Kanetsune product sheet identifies the KC-038 model as round, meaning a rounded design.
How long are the tweezers?
The overall length of the tweezers is 120 mm.
How much do the tweezers weigh?
The official manufacturer states a weight of approximately 40 g.
What material are they made from?
The tweezers are made from stainless steel.
Why does the grip have a rougher surface?
The rougher texture reduces slipping between the fingers and improves control during use.
Can the tweezers be washed in a dishwasher?
Dellinger.cz states that dishwasher cleaning is possible, but for preserving the appearance and cleanliness of the jaws we recommend gentle hand washing.
Where are the tweezers made?
The KC-038 model is made in Japan.
Additional parameters
| Category: | kitchen tweezers and can openers |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.038 kg |
| EAN: | 4956856720387 |
| production: | Japan |
Kanetsune Seki – Kitasho Co., Ltd.
Traditional Japanese knives and cutting tools from Seki in Gifu Prefecture. Kanetsune Seki combines the history of Japanese blades, quality steels, precise sharpening and practical design for cooks, collectors and outdoor use.
Kanetsune Seki Japanese knives from the city of blades
Kanetsune Seki is a Japanese brand of knives and cutting tools by Kitasho Co., Ltd., based in Seki, Gifu Prefecture. Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with samurai swords, kitchen knives, scissors and other blades.
Kitasho Co., Ltd. was founded in 1964, while the family roots in knife-related production, distribution and trade date, according to the brand, back to 1930. Kanetsune Seki follows both the long tradition of Seki and the experience of Japanese blades as practical working tools.
The Kanetsune range includes kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and other cutting tools. In the kitchen category you will find traditional and universal shapes such as Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models.
#ShowMore#
Seki tradition
Seki is a historic centre of Japanese blade-making, associated with swords, kitchen knives, scissors and many other blades.
Kitasho Co., Ltd.
A Japanese company founded in 1964, with roots in knife goods trading dating back to 1930.
Kitchen knives
Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other shapes for home and more demanding kitchen work.
Wide range
In addition to kitchen knives, the brand also offers outdoor, pocket and hunting knives, scissors and other cutting tools.
Kanetsune Seki brand overview
| Area | Information |
|---|---|
| Brand | Kanetsune Seki |
| Company | Kitasho Co., Ltd. |
| Origin | Seki, Gifu Prefecture, Japan |
| Company founded | 1964 |
| Roots in knife goods trade | since 1930 |
| Focus | Kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and cutting tools |
| Kitchen shapes | Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models |
| Materials by series | Stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels |
| Selected steels in the range | VG-10, SG2, Aogami, Shirogami and other materials depending on the specific series |
Which Kanetsune Seki knife should you choose?
| Knife type | Suitable use | Who it suits |
|---|---|---|
| Gyuto | Universal chef’s knife for meat, vegetables, fruit, herbs and longer slicing strokes. | For customers who want one main Japanese chef’s knife. |
| Santoku | Versatile cutting of meat, fish, vegetables and fruit in a home kitchen. | For users looking for an easy-to-control all-purpose knife. |
| Nakiri | Precise vegetable, herb and fruit cutting and moving ingredients from the board. | For vegetable lovers and fans of Japanese ingredient preparation. |
| Deba / Ko-Deba | Fish work, cleaning, portioning and specialised kitchen preparation. | For customers who want to work with fish in a more traditional Japanese way. |
| Petty | Small vegetables, fruit, precise cuts, trimming and quick kitchen tasks. | As a practical companion to a Gyuto or Santoku. |
Selection recommendation
If you are choosing your first Kanetsune knife, start with a universal Santoku or Gyuto. If you already have a main chef’s knife, add a Nakiri for vegetables, a Petty for precise cuts or a Deba / Ko-Deba for fish work.
Selected Kanetsune series and products on Dellinger.cz
| Product or series | Code / series | Characteristics | Price from |
|---|---|---|---|
| Japanese Gyuto/Chef knife 210 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-957 | Universal chef’s knife from the KC-950 Tsuchime series with DSR-1K6 steel. | 1 699 Kč |
| Japanese Santoku knife 165 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-952 | Versatile Santoku with Tsuchime surface and Japanese DSR-1K6 stainless steel. | 1 399 Kč |
| Japanese Gyuto knife 210 mm Kanetsune KC-200 Series | KNTN-KC-202 | Gyuto with a VG-10 core placed between 33 layers of Damascus steel. | 3 177 Kč |
| Japanese Santoku knife 165 mm Kanetsune Tsuchime VG-1 Series Mirror Polish | KNTN-KC-943 | Santoku with VG-1 stainless steel core SUS410 cladding and Tsuchime surface. | 2 799 Kč |
Craftsmanship and materials
Kanetsune Seki knives combine modern manufacturing precision with attention to blade geometry, edge grinding, knife balance and comfortable grip. Individual series differ in blade construction, steel type, hardness, edge shape and handle material.
The range includes stainless steels for easier maintenance, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use materials such as VG-10, SG2, Aogami or Shirogami, valued for sharpness, hardness and the ability to take a very fine edge.
Handles differ by model series. Kanetsune uses both traditional Japanese wooden handles and more modern Western-style constructions. Selected knives feature materials such as magnolia, rosewood, pakka wood or composite materials.
Care for Kanetsune Seki knives
As with most quality Japanese knives, proper maintenance is important. We recommend washing Kanetsune knives by hand, drying them immediately after use and not storing them loose in a drawer without edge protection. Carbon and multi-layer blades should be protected from moisture.
- Hand washing: do not wash the knives in a dishwasher and dry them immediately after use.
- Suitable cutting board: use a wooden or high-quality plastic board, not glass, stone or ceramic.
- No hard ingredients: do not use Japanese kitchen knives on bones, hard or frozen foods unless they are explicitly designed for it.
- Edge protection: use a sheath, saya, magnetic holder, block or edge guard.
- Sharpening: water sharpening stones are ideal for maintaining sharpness.
- Blade oil: for more sensitive blades and longer storage, use a very thin layer of protective oil.
Kitchen knives
Need advice choosing a Kanetsune knife?
We will be happy to help you choose the right shape, steel, sharpening method and accessories for caring for a Japanese knife. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about Kanetsune Seki
1. Where does the Kanetsune Seki brand come from?
Kanetsune Seki comes from Seki in Gifu Prefecture, Japan.
2. Who is behind Kanetsune Seki?
The brand is backed by Kitasho Co., Ltd., founded in 1964.
3. Why is Seki important?
Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with swords, kitchen knives, scissors and blades.
4. What types of kitchen knives does Kanetsune offer?
The range includes Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised Japanese shapes.
5. Does Kanetsune offer only kitchen knives?
No. In addition to kitchen knives, it also produces outdoor, pocket and hunting knives, scissors and other cutting tools.
6. What steels appear in Kanetsune knives?
Depending on the series, the range includes stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use VG-10, SG2, Aogami or Shirogami.
7. Are Kanetsune knives dishwasher safe?
No. Quality Japanese knives should be washed by hand, dried immediately and stored with protected edges.
8. How should Kanetsune knives be sharpened?
Water sharpening stones are ideal for maintaining sharpness. Depending on the knife and steel, a suitable ceramic or diamond honing rod can also be used for fine maintenance between sharpenings.
9. Who are Kanetsune knives suitable for?
For home cooks, professionals, lovers of Japanese knives and collectors looking for functional cutting performance, traditional character and a wide choice of models.
10. Which Kanetsune knife should I choose first?
As a first knife, we recommend a universal Santoku or Gyuto. Nakiri is mainly for vegetables, Petty for smaller ingredients and Deba / Ko-Deba for fish work.
| Manufacturing company : | KITASHO CO., LTD. |
|---|---|
| Address : | 5-1-11 Sakae Machi |
| E-mail : | aiba@kt-kitasho.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Address of the EU representative : | Rižská 1580/7, 102 00 Praha |
| Email of the EU representative : | saleseu@dellinger.cz |