Description & specifications
Takobiki in ginsan (gin-3) of 30 cm - right
A takobiki is a knife that, like the yanagiba, is intended for cutting fish for sashimi. However, the takobiki differs from the yanagiba in two respects, in that the takobiki is significantly thinner and at the same time does not have a point. It is completely flat at the end of the blade. As with so much else in the history of Japanese knives, the reason for this is most often explained on the basis of hearsay, where the most plausible explanation is that the distinctive appearance of the knife comes from the fact that the takobiki originates from Tokyo, where this design on the blade is more pronounced.
The takobiki here is from MAC and is single-egg - i.e. it is only sharpened on the right side of the knife blade and can therefore only be used by right-handed people. The blade is forged from ginsan steel - one of the classic Japanese alloys, which is rust-free but whose sharpness potential is reminiscent of blue steel. You can read more about different types of steel in our article on steel here.
The handle of the knife is completely classic octagonal (WA) made of magnolia wood with a ferrule of buffalo horn.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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