Urokotori
Sign in to savethumb|Two urokotori of slightly different sizes A urokotori is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's hand.
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thumb|Two urokotori of slightly different sizes A urokotori is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's hand.
The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales.
Excerpted from Wikipedia’s “Urokotori” article, available under the CC BY-SA 4.0 licence.