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.
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.
He then shaves the fish to give it form, which took some time.
What comes out of this shaving are fine slices that reminds viewers of its original fishy properties.
Kiwami also removes rough edges for a clean cut.
He achieves an acceptable blade after some more polishing, but the work doesn’t stop there.
Kiwami wrapped the fish and baked it at 100 degrees Celsius (212 degrees Fahrenheit) for 60 minutes!
After baking, he prepares a whetstone for a final sharpening.
And that, friends, is how you craft a knife from a dried tuna.
It doesn’t just cut papers…
… but stabs aluminum cans, too!
Check out Kiwami’s demo and see the magic: