Yoshihiro Kasumi White Steel Takobiki Sushi Sashimi Slicing Japanese Chef Knife

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 Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. 

Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood (D-Shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. 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 beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.

The Takobiki is longer and 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.

HRC	62		Handle Material	Magnolia
Grade	Kasumi		Bolster Material	Water Buffalo Horn (color varies)
Stain Resistant	No		Handle Shape	D-Shaped
Blade Material	White Steel #2		Saya Cover	Magnolia
Edge Angle	Single Edged