Sakai Kikumori "Choyo" Ginsan Sakimaru Takohiki 300mm - Persimmon

The Takohiki knife is a specialized Japanese knife, traditionally crafted for slicing octopus and other seafood. It is a regional variation of the sashimi knife, originating from the Kansai area of Japan. The Takohiki features a long, rectangular blade with a straightedge and a blunt tip, designed for achieving clean, precise cuts of fish or delicate ingredients. Its shape allows chefs to make long, uninterrupted pulls through the food, reducing friction and maintaining the integrity of each slice. This knife is ideal for preparing sashimi with exceptional control and precision, embodying Japanese culinary artistry.

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.