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Takohiki/Fuguhiki

The Takohiki is the fish-slicing knife like the Yanagi, but a style that hails from Japan’s Kanto region (Tokyo ). The main difference is the Takohiki’s squared head, which helps chefs deftly scoop up slices of Sashimi and arrange them on a plate. Like the Yanagi , the length of the Takohiki and the sharpness of its single bevel blade allow chefs to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.

Tsukiji Masamoto White Steel 1 Fuguhiki 270mm (10.6")

81528
$308.00

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types...

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