White steel blade offers excellent edge retention and resistance to corrosion for long-lasting sharpness
Octagonal one-degree wood handle provides a comfortable, secure grip for precise slicing
Traditional chosa design enables thin, even cuts for sashimi preparation
Handcrafted by skilled artisans ensuring high quality and unique craftsmanship
Summarized by Shop
A knife for making blocked fish fillets into sashimi. It is said that this knife was made to cut octopus thinly, and the width of the blade is narrower than Yanagiba. Takohiki is a Kanto type and Yanagiba is a Kansai type sashimi knife.
The core material is made of White paper No.2 Steel blade.