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Japanese Knives
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Deba Knives -
Yanagiba Sashimi Knives -
Usuba Knives -
Sakimaru Takobiki Knives -
Kiritsuke Yanagiba Knives -
Wa-Santoku Knives -
Kiritsuke Knives -
Mioroshi Knives -
Aideba Knives -
Funayuki Knives -
Fugubiki Knives -
Takobiki Sashimi Knives -
Aji-Kiri Knives -
Baran-Kiri Knives -
Hamo Honekiri Knives -
Fugu Deba Knives -
Unagi Saki Knives -
Mukimono Knives -
Kenmuki Knives -
Sobakiri Knives
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- Western Knives
- Damascus Knives
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Sakimaru Takobiki
The Sakimaru Takobiki is mainly used for cutting sashimi. The blade is long and slender with a very thin edge to ensure a clean, precise cut. Besides cutting sashimi, they are also used for pulling off the skin from fish. We sell modern Takobiki knives with a single bevel cutting edge, which can be used similarly to a Yanagiba knife.
Various types of sashimi knife
Other than Takobiki, there are many types of knives that are similar and used in the same way as Takobiki, such as Yanagiba and Fugibiki. There are some slight differences on shape, size, and weight. Chefs can choose based on personal preference.
How to Choose a Japanese Kitchen Knife for Beginners
Japanese kitchen knives are famous for their design, history, and cutting performance. This guide will help you select the best knife for your needs.