The takohiki is the Kanto-region counterpart to the yanagiba — a slicing knife for sashimi, traditionally with a squared tip, here in the elegant sakimaru form whose gently curved tip is prized for both beauty and presentation cuts. The 24cm blade slices raw fish in long, clean draws that leave a flawless surface.
Hand-forged from Aogami (Blue Paper No. 2) carbon steel and finished stage by stage by a single craftsman, it takes the same exceptional single-bevel edge as the rest of the series. The sakimaru tip is as much a signature of the maker's skill as a working feature. Buffalo horn bolster, natural wood handle.
- Traditional single-bevel takohiki for slicing sashimi
- Elegant sakimaru curved tip for presentation cuts
- 24cm blade for long, clean single-draw slices
- Aogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished
- Buffalo horn bolster with natural wood handle
- Blade length 24cm — Made in Seki City, Japan
Carbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.