A takobiki, also known as an octopus cutter, is Japanese for “octopus puller”. Broken down, it’s octopus (tako) + to pull (hiki). The takobiki knife originated from Tokyo and can be easily spotted by its distinctive features – a flat blade and square chisel tip. But for the skilled eye, it shares a resemblance with a sushi or sashimi knife.
Traditional Japanese knives usually serve a very specific purpose in the kitchen. Not surprisingly, the same is true for Masamoto Shiro-ko Hongasumi Takobiki 10.5″ (27cm) – Right w/Wooden Sleeve (Saya). As mentioned previously, this type of knife was designed to slice octopus.
For those not in the know, an octopus is a tricky seafood to work with. Firstly, because of its shape and secondly, because of the tendency of its arms to coil up when cooked.
Its features are used as follows:
Blunt Chisel Tip – To enable the takobiki knife user to cut the cooked octopus without damaging the uncooked portions
Flat blade – Extremely sharp blades facilitate easier slicing of the octopus, fish and other seafood it was designed for
- Steel Type: Shiro-ko High Carbon Steel (Not Stain-Resistant)
- Saya Cover: Wooden Saya Cover
- Blade: Single-Edged
- Handle Material: Magnolia
- Bolster Material: Water Buffalo Horn
- Hardness Rockwell C scale: 62-63
- Available Sizes: 9.4″, 10.5″, 11.7″
Masamoto Shiro-ko Hongasumi Takobiki 10.5″ (27cm) – Right w/Wooden Sleeve (Saya) is proudly made by Masamoto, one of the most respected knife manufacturers in Japan. Needless to say, their products are crafted for professional chefs and are often used by them. While it’s designed for experts, there’s no reason why beginners and other cooking aficionados can’t use them as well. If you want your skills to level up and be more competitive, try this takobiki knife!
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Incoming search terms:
- Tako hiki MASAMOTO