【Reading】かいむき

【English Name】Shellfish Shucking Knife

A kaimuki is a dedicated tool for prying open the shells of bivalves and removing the meat, also called "kaiwari." It consists of a blade portion and a handle, with the handle designed thick to transmit grip force reliably.

The blade shape differs according to the type of shellfish targeted; the main types include those for ark shell (a thick, triangular blade), for scallop (a long handle and thin blade), for oyster (a sharp, pointed blade), and the all-purpose type (compatible with multiple shellfish). At sushi shops, it is an indispensable tool for shucking shell-on shellfish after an order is received and serving them in a highly fresh state.

The method of use differs by type of shellfish. For oysters, the blade is inserted at the base of the shell and twisted; for ark shell, the blade is inserted at the hinge and run along the inside of the shell to detach the adductor muscle. During the work, it is recommended to wrap the shellfish in a cloth to prevent injury from slipping. Products with a bolster (tsuba) at the base of the blade offer higher safety.

In market jargon, shell-on ark shell is called "hondama" and the shucked state is distinguished as "mukidama." For sushi chefs, the skill of shucking shellfish quickly and beautifully is one of the places to show one's ability.