Takobiki / Takohiki Sashimi Knives

Takobiki / Takohiki knives give you the cutting power of yanagiba knives with the ability to use them for serving food, and are popular in Eastern Japan. Loved by cooking enthusiasts, Sakai Ichimonji Mitsuhide has worked with craftspeople for decades to bring this traditional knife to the world.

What is a Takobiki Knife (Sashimi Knife)?

A Takobiki or Takohiki Knife is a long, square-shaped knife often used for slicing through fish to make sashimi for Japanese cuisine. These are often found in the Kanto Region (Eastern part of Japan such as Tokyo). It is often referred to as a “Sashimi Knife” or “Sushi Knife”, much like a Yanagiba Knife.

There is another style of Takobiki knife called "Sakimaru Takobiki", which has a katana-like tip that is sometimes blunted. While Sakimaru Takobiki tend to be more popular, both are still frequently used both in restaurants and by sashimi or cooking enthusiasts.

Various types of sashimi knife

Other than Takobiki, there are many types of the knives that are similar and used in the same way as Takobiki such as the Fugibiki and Yanagiba knives. There are some slight differences on shape, size, and weight. Chefs can choose based on personal preference.