3,500 Bones | How Japanese Chefs Prepare Hamo

Hamo is one of Japan's most challenging fish to prepare. With around 3,500 tiny bones, it cannot be eaten without the traditional Japanese technique called Honekiri (bone cutting). Watch how a Japanese chef fillets the fish and makes hundreds of precise cuts that leave the flesh intact while breaking the tiny bones. This is one of the finest examples of Japanese knife skills, precision, and craftsmanship. #JapaneseKnifeSkills #Hamo #FishFilleting #JapaneseChef #Sashimi