Takohiki Knife

The takohiki knife (蛸引き包丁) hails from Kanto-era Tokyo and is a polished variation of the Japanese Yanagiba knife, designed for sashimi slicing with purpose and poise. Known as a Kanto-style sashimi knife, it is easily identifiable by its long, narrow blade and squared-off tip. This design is perfect for octopus tentacles and also great for making very thin usuzukuri cuts of fish and seafood. Its name, literally meaning “octopus-puller”, reflects both its shape and its intended use.

Built with a single-bevel edge, this fish-slicing knife demands finesse. A slight hesitation during cutting can chip the blade, which means that mastery is essential. Sizes typically range from 210 mm to 390 mm, with 270–330 mm being the most popular lengths in professional kitchens. The takohiki excels at slicing fish into sashimi or sushi, offering a high level of precision and refinement.

The squared-off tip of the blade also holds cultural significance. According to legend, Edo-era sushi chefs modified the pointed tip of the Yanagiba after a noble patron was offended by its sharp appearance. To avoid pointing knives at guests, a sign of disrespect, chefs in Tokyo sushi bars began using the takohiki. That tradition continues today in many establishments.

A modern version called the sakimaru takohiki combines the straight spine and rectangular tip of the traditional takohiki. It also includes the curved elegance of a katana-style blade. This hybrid form is slightly more forgiving for contemporary cooks, while still providing the smooth slicing action prized by professionals.

Whether chefs use it for octopus, sashimi, agar, or delicate presentation cuts, the takohiki embodies quiet refinement. With its slender form, deep cultural roots, and unwavering cutting edge, it remains more than just a tool. It is a piece of Kanto history, carried forward in every polished slice.