takohikis

A takohiki is a type of Japanese knife traditionally used by fishermen to prepare octopus and other cephalopods. Its name, meaning "octopus puller," directly reflects its primary function. The blade of a takohiki is typically long, thin, and single-beveled, similar to a yanagiba, but with a more pointed tip. This design allows for precise slicing and filleting of slippery ingredients.

The length of a takohiki blade can vary, but it is generally longer than a deba knife, making it suitable for filleting larger fish as well. The single bevel creates a very sharp cutting edge that glides through the flesh with minimal resistance, essential for cleanly separating the meat from the skin and bone. The handle is usually made of wood and is designed for a comfortable and secure grip, even when wet.

While its specialty is octopus, a takohiki can be used for preparing a variety of other seafood, including squid and firm-fleshed fish. Its delicate yet strong blade requires careful maintenance, including regular sharpening and drying to prevent rust and preserve its edge. The takohiki is a specialized tool within the broader category of Japanese kitchen knives, valued for its effectiveness in specific culinary tasks.