Takobiki Knife

The Takobiki is a traditional Japanese slicing knife from the Kanto (Tokyo) region, designed for cutting boneless fish fillets into sashimi. As a variation of the Yanagiba, it features a long, thin blade with a blunt tip, which some believe was preferred in historical settings to avoid pointing the knife toward guests.

Takobiki Knife flatter profile and squared tip offer excellent control, especially for delicate ingredients like octopus, hence the name “Takobiki,” meaning “octopus cutter.” Lighter and thinner than the Yanagiba, it excels at making clean, precise slices and remains a popular choice in Tokyo-style sushi preparation.