Masahiro Bessen Takohiki knife 210mm [16228]

Masahiro Bessen Takohiki Knife 210mm [16228]

Masahiro Takohiki is a knife with a long blade used for slicing very thin pieces or filleting fish. In Asian cuisine, the Takohiki knife, like the Yanagiba, is most commonly used for preparing sushi or sashimi. Takohiki knife, originating from the Tokyo area, differs slightly from the Yanagi knife from the Osaka area. At first glance, it is evident that, unlike the Yanagiba, its tip is rectangular. This type of design is useful, for example, for lifting prepared slices from the cutting board. Characteristic of traditional Japanese knives, it is sharpened on one side, allowing for precise, fully controlled cutting of products that easily separate from the blade, revealing a beautiful and shiny cutting surface – an important and valued detail in Japanese cuisine.

Key features of the Takohiki knife:

• length – a long blade is used for cutting in only one direction ("towards you") to avoid zigzag cutting marks and leave a perfect cross-section,
• thickness – it has a very thin blade, allowing for cutting with minimal force to avoid crushing, breaking, or tearing the sliced products,
• hardness and durability – the knives are made of very hard and durable steel, allowing for excellent sharpness,
• The knife's design is intended to facilitate the separation of sliced pieces from the blade's surface.

Masahiro Bessen Takohiki Knife 210mm [16228]

Knives from this series were crafted following Japanese traditions and style, with roots dating back hundreds of years, when masters forged the most exquisite samurai swords. Bessen series knife blades are made from steel with a high (1.1%) carbon content, hardened to a 61-63 HRC hardness. Single-bevel sharpened by masters with over 30 years of experience, they boast incredible sharpness.

The handle is crafted with attention to Japanese-specific details, made from light magnolia wood, reinforced with a plastic ring.