The two fillets cut away from the two sides of the bonito's spine are called "kamebushi"; the four fillets yielded by halving the two blocks of kamebushi are called "honbushi"; the back part of honbushi is called "osubushi" (or "sebushi"), and the belly part of honbushi is called "mesubushi."
鰹を三枚におろしたものを亀節、三枚から背と腹におろしたものを本節、本節の中でも背側を使ったものを雄節（または背節）、腹側を使ったものを雌節という。