Takohiki

The takohiki is a type of Japanese knife traditionally used for preparing octopus and other seafood. Its name, which translates to "octopus puller," directly reflects its primary culinary purpose. The takohiki is characterized by its long, thin, and single-beveled blade. This design allows for clean, precise cuts, particularly when slicing through the firm flesh of octopus. The blade typically measures between 240mm and 300mm, though shorter and longer variations exist. Unlike many Western knives, the takohiki features a very thin spine and a sharp, acute edge honed to a fine point. The single bevel is a crucial feature, meaning the blade is sharpened only on one side, which aids in creating thin, delicate slices and preventing the ingredient from sticking to the blade. The handle is usually made of wood, often octagonal in shape for a comfortable grip, and is traditionally attached with a ferrule, or bolster. While its name suggests a single use, the takohiki's sharp, precise blade makes it suitable for other tasks requiring fine slicing, such as filleting fish or preparing sashimi. Its construction emphasizes delicate handling and clean separation of ingredients.