Extreme Iki-jime tool is to prepare fish to keep fish meat fresh longer. You may delay the rigor mortis and keep meet soft long, to have fresh Sashimi and Sushi later. It destroys central nerve system quickly, and prevent fish from moving and damaging meat. This kind of tool is used by professional fishermen in Japan, and fish treated so is sold for 50% or more higher for better taste. Tool body is made of stainless steel and it has polished sharp point. Hand crafted in Okinawa Japan by Mr. Hatakeyama.

How to use Iki-jime tool to prepare fish for fresh meat.

Please stick the Iki-jime tool to about 3cm/1inch after, and 3cm above eye, towards the middle of eyes. Please twist the tool and see it is reached to nerve system. Fish body will cramp or eyes moves along with tool twist when it is successful. Then fish body will not move any more. Please do it again if gills or fins still move.
Then, drain blood by cutting just below the gills and the tail, in buckets full of water. By doing this, fish meat will not smell bloody.
After rinsing the blood, put the fish into iced water and meat will be kept fresh.
Please do not open stomach before you put the fish into water. Fish meat will be water-drawned and all meat juice will be gone. Please wrap fillet or opened fish by newspaper/plastic wrap and put it between ice, when you want to prepare fish. Please prevent cut meat soaked into water.
How to deal with fish meat. Please remove scales as much as possible. After you open stomach and remove intestinals, please wash blood thoughly. Then wash cutting boad. There after, water will not be used to to clean fish. You may use water squeezed towels to clean meat. Very sharp knives should be used, and they should be made of high carbon steel, not stainless steel. High carbon steel knives may have sharper edge than stainless. Knives should be shapened everyday, after you clean fish. You'd better wipe knives to remove steel particles, or cut meat will smell like steel. These delicate handlings are taked to serve fresh Sushi and Sashimi in Japan.