Tako-hiki Knives

Tako-hiki knives are traditional Japanese slicing knives used primarily for sashimi, especially in the Kanto region.
With their long, narrow, and squared-off tips, they are designed to make clean, even slices through raw fish—especially soft or slippery items like octopus.
While similar to yanagiba knives, tako-hiki have a straight tip that offers greater control for horizontal slicing.
Favored by sushi chefs in Tokyo and eastern Japan, they reflect regional style and precision.