Kotobuki High Carbon Japanese Takobiki Sashimi Knife, 240mm, Silver

Description

Japanese kitchen knives are made in an array of shapes to suit specific uses. A Japanese takobiki knife is the tool of choice when slicing octopus or fish for sashimi. Made to time-honored standards and exacting detail, the long, narrow shape of the takobiki blade allows the user to slice the fish in one smooth motion, eliminating any damage or tears to the flesh. Compared to a traditional yanagi knife, the blade is squared-off at the tip, rather than ending in a sharp point. The blade of the takobiki is also slightly narrower, allowing for thin, delicate cuts of octopus, clams, and fish. The high-carbon sk-5 steel used in this knife ensures the perfect balance between durability and its ability to hold a very sharp edge.