Tsuriou Kanoko Multi-Blade Slicer

Precision Scoring & Pattern Cutting Made Effortless

Master the art of traditional Japanese Kanoko-giri (pineapple scoring) with absolute speed and uniformity. The Tsuriou Kanoko Multi-Blade Slicer features an adjustable multi-blade system designed to make precision cross-hatch scoring fast, effortless, and consistent across squid, seafood, meats, and vegetables.

Whether you are preparing freshly caught calamari for a quick sear, rendering texture into pork belly, or prepping crisp vegetables, this tool elevates your culinary presentation while maximizing tenderness and sauce retention.

Key Features

• Precision Adjustable Multi-Blade System: Easily extend or retract the stainless steel blades to dial in your exact cut depth. Keep blades fully extended for deep, dramatic diamond scoring or fine-tune them to protect thin protein layers.

• Signature Kanoko (Pineapple) Patterning: Cuts clean, parallel grid lines in a single stroke. Scored squid opens up beautifully into the classic pineapple bloom when cooked, creating maximum surface area to absorb glazes, marinades, and seasonings.

• High-Grade Stainless Steel Blades: Corrosion-resistant, razor-sharp blades built to glide through tough squid mantle, octopus, pork skin, duck breast, mushrooms, and root vegetables without tearing.

• Versatile Kitchen & Kitchenette Companion: Ideal for home cooks, sushi chefs, and seafood enthusiasts looking to transform raw catch into restaurant-grade presentation in seconds.

• Safety & Storage: Fully retractable blade mechanism ensures safe storage in drawers or tackle/kitchen bags when not in use.

Specifications & Applications

How to Use for Perfect Calamari (Pineapple Cut)

1. Prep: Lay your cleaned squid tube flat on a cutting board, opened inside-up.

2. First Pass: Set your desired blade depth and pull the slicer diagonally across the mantle to create even, parallel slits.

3. Cross-Hatch: Rotate the squid 90 degrees and repeat the stroke to complete the diamond/pineapple grid pattern.

4. Cook: Slice into bite-sized pieces and cook over high heat—watch the cross-hatch cuts immediately curl into a perfect restaurant-style bloom.