Takohiki Japanese Knife 23.2 cm NJT005

Takohiki – classic for sashimi and long cuts

With a slim 2 mm back and a low weight of 96 g, the blade glides over the fish with no resistance, without fraying the delicate fibers. The narrow 20mm profile stabilizes the board’s guidance and allows precise control of slice thickness, while the 232mm working length gives a full pull cut in one stroke. The straight edge and flat-cut tip make it easy to form even portions of nigiri and cut membranes cleanly. The entire knife is 380 mm, so it remains secure in the hand while remaining extremely maneuverable over a sushi mat.

Kanji on the wedge

Two, heavily stylized characters can be seen. The first mark Sakai (堺), the name of a famous knife center in Osaka Prefecture; the second looks like a simplified mark with the meaning “mild/bright” (e.g. 淡) which may refer to the model/series name.

Etymology and curiosity

• Takohiki (蛸引き): tako = “octopus“, hiki (from 引く) = “to pull/pull“. Literally, “pulled octopusknife” – the name comes from the practice of slicing octopus and fish in one, pulled stroke.

• Interesting fact: takohiki is the “Tokyo version” of the long sashimi knife – it has a straighter edge and a flat-cut tip. In the Kansai region, yanagiba is more commonly used, with a more “leafy” profile and a pointed tip.

Why is it worth it?

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

• The 232mm blade length allows for a single stroke without “serrations.”

• The narrow 20 mm guarantees great control over the thickness of slices.

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

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

Application:

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

Maintenance:

Hand wash, wipe dry immediately. Do not use on bones or frozen foods. Sharpen on stones at a low angle; the key to perfect slices is an even grind along the entire length of the blade.

Technical specifications:

• Overall length: 380 mm

• Blade length: 232 mm

• Blade width: 20 mm

• Back thickness: 2 mm

• Weight: 96 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