Extreme Iki-jime tool is to prepare fish to keep fish meat fresh longer, for more fresh Sashimi and Sushi later. It has slim flat willow-leaf like body to reach central nerve easily, and to destroy it effectively. By destroying central nerve system, fish will no longer move, and meat will be kept fresh. On moving boats, Iki-jime tools do the job with much less danger than knives. 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 Niigata Japan by Mr. Hatakeyama.

How to use Iki-jime tool to prepare fish. 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 prepare fish at home. Please remove scales as much as possible, using knives. 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 to make fillet, and professionals often use Japanese knives made of high carbon steel, not stainless steel. Knives should be shapened everyday after you clean fish. Please wipe cutting board and knives after each process and you may keep clean for everything. These delicate handlings are taken to serve fresh Sushi and Sashimi in Japan.