I have long been asked by my chef customers to get something better than a bone tweezer, and finally a chef friend who works in a top Japanese restaurant here in Sydney showed me this particular bone pliers. Compared to a tweezers the advantages are quite clear:
- The pointy tip is precise for small bone
- The point tip will not damage the flesh, especially when the first pull is not successful (bone breaking in half, etc) , the tweezers will likely push the bone further into the flesh causing damage.
- You apply force using your palm rather than fingers, this means much less fatigue on the fingers which matters a lot in a busy pro environment
- The handles are attached by a spring, greatly improves the efficiency as you don't have to manually open up the pliers.