Magical Japanese Fish Can Literally Be Made into a Sharp Kitchen Knife
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![Carl Samson](https://nextshark.b-cdn.net/wp-content/uploads/2023/08/CARLSAMSON_NEXTSHARK.jpg?width=128&auto_optimize=medium&quality=85)
By Carl Samson
In Japan, a dried, fermented, and smoked tuna called
It’s pretty unbelievable, considering that katsuobushi, sometimes called okaka, is often used as flakes to top savory pancakes.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/of-965193_1280-e1514488799845.jpg?width=1536&auto_optimize=medium&quality=85)
But as Japanese YouTuber Attoteki Fushinsha no Kiwami demonstrated in a recent video, this tuna is not at all delicate, because it can just cut things like a gleaming knife.
In fact, Kiwami starts by showing how it can be mistaken as “a chunk of dirty wood”, showing a piece of meat that was already dried and fermented.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/1-30-e1514487914387.jpg?width=1536&auto_optimize=medium&quality=85)
He then shaves the fish to give it form, which took some time.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/2-30-e1514488021476.jpg?width=1536&auto_optimize=medium&quality=85)
What comes out of this shaving are fine slices that reminds viewers of its original fishy properties.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/3-21-e1514488138495.jpg?width=1536&auto_optimize=medium&quality=85)
Kiwami also removes rough edges for a clean cut.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/4-22-e1514488212117.jpg?width=1536&auto_optimize=medium&quality=85)
He achieves an acceptable blade after some more polishing, but the work doesn’t stop there.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/5-20-e1514488291169.jpg?width=1536&auto_optimize=medium&quality=85)
Kiwami wrapped the fish and baked it at 100 degrees Celsius (212 degrees Fahrenheit) for 60 minutes!
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/6-14-e1514488350794.jpg?width=1536&auto_optimize=medium&quality=85)
After baking, he prepares a whetstone for a final sharpening.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/7-12-e1514488440791.jpg?width=1536&auto_optimize=medium&quality=85)
And that, friends, is how you craft a knife from a dried tuna.
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/11-6-e1514489000748.jpg?width=1536&auto_optimize=medium&quality=85)
It doesn’t just cut papers…
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/8-7-e1514488659932.jpg?width=1536&auto_optimize=medium&quality=85)
… but stabs aluminum cans, too!
![](https://nextshark.b-cdn.net/wp-content/uploads/2017/12/9-6-e1514488626478.jpg?width=1536&auto_optimize=medium&quality=85)
Check out Kiwami’s demo and see the magic:
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