I have been making Tuna spikes that have been getting awesome feedback. They are Tiptogrip spikes and come in 3 different sizes! In an effort to create a more classy fishing spike I’ve used old KOGA lures which are no longer produced and from my understanding and research has led me to believe is that the mold/maker are gone they were produced in Newport Beach/costa mesa and mainly sold at angler center/Melton but have since been discontinued in an effort to make an updated lure. I wanted to preserve fishing history and refurbish the spikes before mounting them on insanely sharp spikes! I only have a limited supply of these spikes and once they are gone they will be gone. I’m in the works of sourcing a mold or maker but have had no luck because the cost to reproduce these lure spikes would be too high but for now I am using what’s available to me and making these at very affordable price! They will last a very long time, using high quality stainless steel so they will not rust! I have some for sale and once sold I will produce another small batch! I have 3 sizes available 6” ($65 shipped) 4”($55shipped) 4”mini ($45 shipped) prices as stated are with shipping included within the continental US states! Please follow @tiptogrip and @pelagicmuseoc on Instagram for raffles and giveaways and you can contact me if you’re interested in getting a spike! Discounts for multiple spikes as well! FYI ———> IKE JIME is a method of slaughtering fish to maintain the quality of its meat. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. This method is considered to be the fastest and most humane method of killing fish.