Nowadays, it is rare for katsuobushi to be sold in the form of fushi (the fillet cut in the shape of a wooden ship), and the popular one is kezuribushi (thinly shaved pieces of katsuobushi) in a small bag that is made airtight with nitrogen; nevertheless, those who prepare high-quality Japanese cuisine are said to shave fushi just before cooking, attaching importance to the savory aspect.
現在では節の状態で売られることは少なく、薄いスライス状に削られたものに窒素を入れ気密パックの状態で小分けした削り節が主流であるが、高級和食の料理人は風味を重視して使う直前に削ることが多いという。