The Sakimaru Takohiki knife is a specialized Japanese knife that is traditionally used for slicing octopus (tako) and other seafood, making it particularly popular in sushi and sashimi preparation. The Sakimaru Takohiki knife is a specialized tool that combines the best features of different Japanese knife styles, making it an excellent choice for sushi chefs and enthusiasts who want precision and versatility in their sashimi and sushi preparation.
Due to its specialized design and the techniques required for proper use, the sakimaru takohiki as a tool for experienced chefs rather than beginners. It suitable for filleting small to medium-sized fish, removing fish skin, and even slicing other boneless meats thinly.
Blade
Blade Shape: The Sakimaru Takohiki knife has a long, narrow blade with a squared-off tip. This distinct shape sets it apart from other sashimi knives like the Yanagiba, which has a pointed tip.
Length: The blade length is typically between 240mm to 300mm, allowing for long, continuous slices that are essential for delicate seafood preparation.
Edge: It features a single bevel edge (kataba), which means it is sharpened only on one side. This design ensures incredibly sharp cuts and precise control, essential for thin slicing.
Material: High-quality steel is commonly used, often high-carbon steel or stainless steel variants, to ensure sharpness and durability.
Used For
Slicing Octopus: As the name suggests, the Sakimaru Takohiki is ideal for slicing octopus. The squared tip helps in making clean, straight cuts without tearing the meat, which is crucial for maintaining the texture and presentation.
Sushi and Sashimi Preparation: Besides octopus, this knife is also excellent for slicing other types of seafood used in sushi and sashimi. Its long blade allows for smooth, uninterrupted strokes, which minimizes damage to the fish’s flesh and preserves its delicate texture.
Versatility: While it is specialized, the Sakimaru Takohiki can also be used for other slicing tasks in Japanese cuisine, particularly where precision and delicacy are required.