A Takobiki knife is a traditional Japanese sashimi blade known for its long, narrow profile and flat, squared-off tip. Traditionally developed in the Kantō (Tokyo) region, it was designed to make thin, precise slices of fish and seafood, especially for sashimi style preparations. The name is often translated as “octopus slicer,” but its use extends far beyond octopus it’s ideal for any delicate, boneless seafood where uniform, clean cuts matter.
Evolution: Traditional Takobiki to Modern Variants
Originally, the takobiki was a regional variation of the classic yanagi sashimi knife, adapted to local cutting techniques and kitchen space constraints. Over time, a more widely used variant has emerged — the Sakimaru Takobiki. This modern version blends the takobiki’s long thin blade with a slightly curved, pointed tip, improving balance and easing thin slicing motions, especially for a wider range of seafood.
Takobiki vs Sakimaru Takobiki: Key Differences
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Traditional Takobiki:
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Long, narrow blade with a flat, square tip
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Excellent for cutting uniform sashimi slices
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Requires high skill due to its delicate blade geometry
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Blade usually slimmer and thinner
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Sakimaru Takobiki:
Both versions are designed for single-bevel sharpening, a hallmark of classic Japanese sashimi knives that enables extremely thin, clean cuts.
Key Features of a Takobiki Knife
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Blade Length: Typically 240–300 mm (9–12 in) — allowing long, smooth slicing strokes.
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Blade Shape: Long and slender with a squared-off or slightly curved tip (depending on variant).
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Edge Geometry: Single-bevel edge optimized for ultra-thin slicing and sashimi techniques.
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Blade Profile: Minimal outward curve — ideal for straight pull cuts.
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Typical Materials: Can be crafted from high-carbon steels or modern stainless blends for balance of edge retention and ease of maintenance
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Handle Style: Often paired with traditional Japanese wa handles for balance and tactile feel.
Proper Use of a Takobiki Knife
When using a takobiki (or sakimaru takobiki), the cutting motion should be long, smooth pulls — letting the sharp edge glide effortlessly through the fish. Avoid pushing or sawing, as this can tear soft flesh or stress the thin blade. The traditional flat tip excels when working on large fillets on a cutting board, while the modern curved tip makes pull cuts smoother and more graceful.
Care and Maintenance Tips
To maintain peak performance and longevity:
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Hand wash only — never put your knife in a dishwasher.
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Dry immediately after cleaning to prevent corrosion.
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Avoid cutting frozen or bone-in foods, which can chip the edge.
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Sharpen with proper whetstones designed for single-bevel edges.
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Store safely in a saya sheath or knife rack to protect the blade.
Why Choose a Zen Edge Takobiki Knife
At Zen Edge, our takobiki knives are engineered for chefs and culinary arts enthusiasts who value precision and refined slicing performance. Whether you choose a traditional flat-tip style or a more versatile sakimaru variant, each blade combines ergonomic balance with professional-grade materials. Ideal for sashimi, delicate seafood prep, and any task that calls for ultra-clean, uniform slices our takobiki knives elevate both technique and presentation.
