This is a sashimi knife with a water buffalo handle.
While the Yanagiba knife is well-known for sashimi, this is a Kanto-style sashimi knife known as the Tako-hiki. Despite its name, it is not exclusively for cutting octopus.
The Tako-hiki differs from the Yanagiba in that it is generally thinner and has a flat tip.
For slicing sashimi, the Tako-hiki is considered superior to the Yanagiba, making it more efficient for handling large quantities. It is a knife that deserves more recognition. Besides slicing sashimi, the longer versions are often preferred over the Yanagiba for cutting larger fish blocks.
The knife has been sharpened, so it cuts well and is ready to use. However, please handle it with care when unpacking. The price includes the sharpening fee.
This knife features the engravings "登録" (Registered), "正本" (Masamoto), and "秀" (Shu). The butt of the handle is engraved with "秀正" (Shusei).
SHARPENED by a Japanese Sharpener. Razor sharp. The sharpener is in Kyoto, the traditional city in Japan as you know. You can use without maintenance. You don't need to pay maintenance costs after receiving. If any, please feel free to ask, English available.
- SHIPPING NOTE from Japan
・A PHONE NUMBER REQUIRED ・I cannot ship to P.O. Box. ・Some area of countries will be applied a remote area fee (25 USD or more, the most of US and West Europe is okay.)
Are Japanese Knives Difficult to Understand? Feel Free to Ask Us!
Need help choosing the right Japanese knife? Our skilled Japanese knife sharpeners and craftsmen are here to answer your questions with care and expertise. Don’t hesitate to ask us anything!
Choosing a selection results in a full page refresh.
