The Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The Takobiki is longer and thinner than a Yanagi and can slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
Our handmade Yoshihiro Mizu Yaki Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Mizu Yaki is a meticulous process of pure water quenching in the most exacting of conditions. Honyaki means true forged and is the purest reflection that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently traditional art of Japanese sword making. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #2 with a hardness on the Rockwell scale of 65-66, is forged with iron to create the most elaborate of finishes. Polished with a brilliant mirror finish, incandescent wisps of light glimmer across the surface of the blade’s edge (Hamon).
This Yoshihiro Mizu Yaki Honyaki Sakimaru Takobiki knife is complimented with a traditional Japanese style Premium Ebony handle. The Sakimaru Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its round sharp tip is useful for cutting the long tentacles of the Sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uniterrupted strokes, preserving its integrity and freshness. The Takobiki is thinner than a Yanagi and is unique tool for preparing delicate ingredients. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.