Tsukiji Masamoto Torigarasuki: Breaking down a chicken for yakitori with Chef Kono of Tori Shin

Watch Manager and Head Chef Atsushi Kono of Tori Shin skillfully break down a chicken for yakitori. Tori Shin doesn t waste any part of the organically raised birds: bonjiri (tail), seseri (neck), kawa (skin), sunagimo (gizzards) etc are all part of their menu. Traditionally used for boning poultry, the torigarasuki does not have the flexibility of a typical Western boning knife but its sharp, pointed br, br,