Takohiki Japanese Knife 23.2 cm NJT004

Takohiki – classic, ultralight for sashimi and long cuts

Slender back 2 mm and weighing just 80 g make the blade glide over the fish without resistance, without fraying the delicate fibers. Very narrow profile 18 mm stabilizes the guidance on the board and allows you to precisely control the thickness of the slice, while the working length of the 232 mm gives a full pull cut in one stroke. The straight edge and characteristically beveled flat tip make it easy to form equal portions of nigiri and cut away membranes. The entire knife is 380 mm, so it remains secure in the hand while remaining extremely agile over a sushi mat.

Etymology and curiosity

• Takohiki (蛸引き): tako = “octopus“, hiki (from 引く) = “to pull/pull“. Literally “knife for (pulling) cutting octopus“. – The name derives from the practice of thinly slicing octopus and fish with a pulling motion.

• Interesting fact: Takohiki is the “Tokyo” equivalent of yanagiba – it has a straight edge and a flat-cut tip, which was considered safer and more convenient for long cuts along the board in the crowded fish markets of Kantō.

Why is it worth it?

• 80 g and 2 mm spine = minimal resistance, shiny cutting surface.

• The 232mm blade length allows you to slice with a single stroke.

• The narrow 18 mm guarantees excellent control of slice thickness.

• Takohiki profile ideal for sashimi, nigiri, tataki and fish/seafood carpaccio.

• Traditional lightweight wa handle with cap – secure grip and great balance.

Application:

Sashimi and nigiri of tuna, salmon or white fish, thin slices of squid and octopus, as well as terrines and gelatinized desserts where long, single cuts count.

Maintenance:

Hand wash only, wipe dry immediately. Do not use for bones or frozen food. Sharpen on stones, keeping a small angle and an even edge all the way through – the key to perfect slices.

Technical specifications:

• Overall length: 380 mm

• Blade length: 232 mm

• Blade width: 18 mm

• Back thickness: 2 mm

• Weight: 80 g

• Steel: high-carbon, forged – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements

• Profile: Takohiki (straight edge, flat-cut tip)

• Handle: traditional wa with cap

• Finish: satin