The urokotori is used in Japanese cuisine to remove scales from the skin of fish before cooking. It's much easier than using a knife, and minimises the risk of cutting the skin of the fish, as well as your own hand. The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales.
Size: 17.5cm x 3.3cm x 5.3cm
Weight: 80g
Material: 18-8 Stainless Steel / Wood Handle
Producer: Kobo Aizawa
Kobo Aizawa
Established in 1922 based in Tsubame in Niigata prefecture, Aizawa is known as the leading Japan manufacturer its’ quality stainless steel kitchenware. One of the iconic Aizawa matt black tableware collection was also hand picked as a selected permanent design collection under the Museum of Modern Art New York (MoMA) on 7th October 1986.
