You can do this by using this device and scraping
the top, removing the scales but that damages
the flesh of the fish a lot, so the Japanese
chefs like to use an extremely sharp knife
and then just cut the scales off.
Now you can do this like so, this requires
a steady hand a really-really sharp knife.
The key here is just to cut the very thin
layer off and only the scales, you don’t
want to cut into the flesh.
Now if you want the same knife that I’m
using you can check out my video about knives,
a link has just appeared on the top left corner,
and these are extremely sharp knives.
It’s really key to how sharp a knife it
is, these are some of the sharpest knives
in the world.
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