Takohiki

蛸引

Kanto sashimi knife Sashimi Slicing 3D Model

A takohiki is the Kanto (Tokyo) style of single-bevel sashimi slicer: a long, straight blade with a flat spine and a square, blunt tip, where the Kansai yanagiba tapers to a point. The name (蛸引) is popularly linked to tako, octopus, whose dense, sticky flesh suits its thin, narrow blade, but it is used for all sashimi. It is usually a little narrower and thinner than a yanagiba of the same length. Typical lengths run from 240mm to 330mm.

Like the yanagiba, it is made for drawing long, clean slices through raw fish in a single pull. The straight edge and square tip suit the straight, even strokes of Tokyo-style sashimi work, and the slimmer, thinner blade has less surface for dense flesh such as octopus to grip. Compared with the yanagiba, the one difference is the tip: square instead of pointed, which gives up piercing and skinning work. The sakimaru takohiki rounds that square tip off.

Not to be confused with the sakimaru takohiki, which shares the same straight, narrow blade but sweeps into a long rounded, sword-like tip, where the takohiki ends square.

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3D Profile Model

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Key Features

Masamoto Sohonten

Masamoto Sohonten Hongasumi White 2 Takobiki 270mm (KS0127) with Saya

Masamoto Sohonten

Masamoto Sohonten Hongasumi White 2 Takobiki 300 mm KS0130

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Masamoto Sohonten

Masamoto Sohonten Hongasumi White 2 Takobiki 330 mm KS0133

Masamoto Sohonten

Masamoto Sohonten Kasumi White 2 Takobiki 270mm (KK0127)

Best Used For

Sashimi Slicing

Takohiki

3D Profile Model

Key Features

Shop Takohiki Knives

Masamoto Sohonten Hongasumi White 2 Takobiki 270mm (KS0127) with Saya

Masamoto Sohonten Hongasumi White 2 Takobiki 300 mm KS0130

Masamoto Sohonten Hongasumi White 2 Takobiki 330 mm KS0133

Masamoto Sohonten Kasumi White 2 Takobiki 270mm (KK0127)

Best Used For

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