A note from the chef
Classic cut or thick cut — reading the menu
Same fish, two shaves, two different rituals. How to pick the right cut for your regular.
Both cuts start as the same sushi-grade katsuobushi. The difference is the blade setting, and the blade setting decides the ritual.
Classic cut is shaved paper-thin. It has the most aroma per pinch, clings to wet or dry food, and half-melts into a warm meal. If your goal is convincing a picky eater that dinner is worth attending, or hiding a pill dinner in plain sight, classic is the working cut. The 0.7 oz bag suits one cat; the 4 oz value size exists because multi-cat households kept finishing the small one by midweek.
Thick cut is shaved into broad, sturdy ribbons. It holds together between your fingers, which turns treat time into hand-feeding — slower, more deliberate, and for a lot of cats clearly more exciting than anything scattered in a bowl. It is also the cut that survives a treat jar without crumbling to dust at the bottom.
The honest answer most regulars land on: classic for the bowl, thick for the hand. The cuts are priced the same for a reason — they are not a good, better, best ladder, just two different courses.