What is a Takobiki?
Yoshihiro Cutlery
The takobiki (蛸引き包丁) is a traditional single-bevel Japanese knife developed in the Kanto region and commonly used for slicing sashimi. Despite the literal translation of its name as “octopus slicer,” the takobiki is not specifically designed for cutting octopus. Instead, it was crafted for making thin, clean cuts of delicate fish and seafood, particularly in the usuzukuri (paper-thin slicing) style.
Characterized by a long, narrow blade with a squared tip, the traditional takobiki requires exceptional control and experience to use effectively. The slim profile means any chips or mistakes can compromise the entire blade. For this reason, takobiki knives are typically reserved for highly skilled chefs, while modern alternatives like the sakimaru takobiki have become more popular due to their improved versatility and ease of use.
The Evolution: From Takobiki to Sakimaru Takobiki
Historically, the takobiki was developed as a regional alternative to the yanagi knife in Tokyo kitchens, especially where space was limited or where chefs preferred a squared tip for precise slicing on a cutting board. Over time, a more modern variant emerged: the sakimaru takobiki.
The sakimaru takobiki combines the aesthetics of the yanagi with the profile of a takobiki, featuring a longer, slightly curved blade with a pointed tip. This design allows for smoother pulling cuts and better edge longevity, thanks to its increased width and larger concave (ura) on the backside. The wider blade and pointed tip make it more forgiving and practical for a broader range of slicing tasks, which is why it has largely replaced the traditional takobiki in professional kitchens.
Takobiki vs. Sakimaru Takobiki: Key Differences
While both knives are single-beveled and intended for precision slicing of sashimi, they differ in key ways that impact how they are used:
Takobiki: Traditionally narrow with a flat, squared-off tip. Very thin blade geometry and a small ura (concave grind) make it ideal for extremely thin slicing such as usuzukuri, but difficult to control. The narrow width also means that chipping the edge can be catastrophic. It is now rarely used outside of very experienced chefs or specific regional practices.
Sakimaru Takobiki: A more modern and widely used variation. The blade is wider, similar to a yanagi, and ends in a curved, pointed tip (sakimaru). The design improves balance, durability, and control during slicing. The sakimaru profile allows the tip to glide off the fish at the end of a slicing motion, reducing tearing and drag.
Key Features of a Takobiki Knife
- Blade Length: Typically ranges from 9 to 12 inches (240–300mm), allowing for long, clean slicing motions.
- Blade Material: Traditionally crafted from high-carbon steels like White or Blue Steel, or stainless options like VG-10, offering sharpness and edge retention.
- Edge Geometry: Single-bevel with a very fine edge, ideal for thin cuts but requires skill to maintain and sharpen properly.
- Backside Concave: Minimal ura on traditional takobiki; more pronounced on sakimaru takobiki for easier food release and sharpening.
- Weight & Thickness: Lightweight and thin, favoring precision over power. The blade is delicate and requires proper technique.
- Handle Options: Often paired with traditional wa-style handles for balance and control.
Proper Use of a Takobiki Knife
When using a takobiki or sakimaru takobiki, employ long, smooth pulling motions. Let the sharpness of the edge do the work. Avoid pushing or sawing, as this can damage the integrity of the seafood and increase the risk of chipping the blade. Traditional takobiki require extremely precise control due to their thinness and squared tip, while the sakimaru variation is more forgiving and commonly used in professional kitchens today.
Care and Maintenance Tips
- Hand wash only—never put in the dishwasher.
- Dry immediately after cleaning to prevent rust and staining.
- Avoid cutting bones, frozen items, or hard-skinned produce.
- Sharpen with a proper whetstone; never use honing rods or pull-through sharpeners.
- Protect the blade by storing it in a saya sheath or on a magnetic strip.
Why Choose a Yoshihiro Takobiki or Sakimaru Takobiki?
At Yoshihiro Cutlery, we specialize in handcrafted Japanese knives that reflect the highest standards of tradition and innovation. Whether you're seeking a traditional takobiki for ultra-thin cuts or a more versatile sakimaru takobiki for modern sashimi preparation, our knives are trusted by professional chefs around the world for their sharpness, balance, and craftsmanship.
