A Collection of Other Types of Japanese Knives

  • Japanese knives come in a variety of types, each designed for a specific purpose. Every single knife carries the craftsmanship and history of its maker, offering an exceptional cutting experience that enhances the art of cooking.

  • Here, we introduce the Takohiki and Fuguhiki knives, each designed for precise and delicate slicing.

Collection of Other Types of Japanese Knives

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.

"Takohiki": The Masterpiece of Edomae Craftsmanship

  • What is a Takohiki?

    When you hear the name "Takohiki", you might imagine a knife designed specifically for cutting octopus (tako in Japanese). However, this knife is actually a type of sashimi knife that has been widely used in the Kanto region. Despite its name, it is not exclusively for octopus but is used for slicing various types of sashimi.

  • Its most distinctive feature is its square tip, which differs from the Yanagiba, which has a pointed tip. The straight blade movement makes it ideal for Edomae-style sushi chefs, who have cherished this tool for generations.

  • History of the Takohiki

    Edomae sushi originated from street stalls, where it was enjoyed as a quick and casual meal. Sushi chefs at that time prepared fish and sliced sashimi while seated. In such an environment, a knife suited for straight cutting movements was needed, leading to the creation of the Takohiki.

  • While this knife became the standard in the Kanto region, the Yanagiba evolved in Kansai. The Yanagiba has a curved blade and a pointed tip, making it ideal for intricate knife work.

  • Differences Between Takohiki and Yanagiba

  • Why is it Called "Takohiki"?

    The exact origin of the name "Takohiki" remains unclear, but several theories suggest its historical background:

    • In the Edo period, common octopus (madako) was abundant in Tokyo Bay (Edomae).
    • Octopus was a popular food among Edo residents.
    • Even today, Japan consumes about 60% of the world’s octopus supply.
    • The curved and slippery texture of octopus made it difficult to cut with a Deba knife, requiring a specialized tool.

  • From these points, it is believed that the Takohiki was either designed for cutting octopus or commonly used for that purpose in Edo. Additionally, the square tip may have been a safety feature influenced by samurai culture, as well as a consideration for practicality.

Fuguhiki Knife ─ Its History and Appeal

  • What is a Fuguhiki?

    The Fuguhiki is a specialized knife designed exclusively for preparing fugu (pufferfish). Unlike standard sashimi or yanagiba knives, it features an extremely thin blade. This unique design allows chefs to slice fugu sashimi with precision, enhancing both its presentation and taste.

  • The History of Fuguhiki

    The Fuguhiki originated in Osaka, the birthplace of fugu hot pot (tecchiri). It was particularly developed and popularized by Mizuno Tanrenjo, a renowned blacksmith in Sakai City, Osaka, founded in 1872. Around 1892, when fugu cuisine was legalized nationwide, the Fuguhiki became an essential tool for fugu chefs across Japan.

  • Osaka, known for having the highest fugu consumption in Japan, saw an increasing demand from chefs striving to improve their techniques. This demand led to the refinement of the Fuguhiki, resulting in its modern design.

  • Characteristics of the Fuguhiki

    1. Blade Length

    Fuguhiki knives typically range from 18 cm to 36 cm in length, with the most commonly used size being around 27 cm. A longer blade allows for a smooth, single draw-cut, which prevents damage to the fish’s delicate cells. Skilled chefs often prefer knives over 30 cm despite their difficulty in handling.

  • 2. Thin Blade Design

    The blade of a Fuguhiki is remarkably thin, sometimes measuring less than 3 mm. This extreme thinness ensures clean cuts without crushing the delicate texture of the fugu. Compared to standard sashimi knives, the Fuguhiki is much narrower, specifically crafted to preserve the integrity of the fish’s flesh.

  • 3. Importance of Sharpness

    The Fuguhiki prioritizes sharpness above all else. However, this means it is more delicate than other knives, requiring careful maintenance and sharpening techniques. Due to its thinness, the blade is prone to bending, necessitating gentle handling.

  • Why is the Fuguhiki Essential?

    Fugu’s Unique Texture and Cutting Method

    Fugu meat is significantly leaner, firmer, and more elastic compared to other white-fleshed fish. If sliced too thick, it becomes overly chewy and difficult to eat. To enhance its palatability, fugu sashimi is typically cut to an ultra-thin thickness of 1–2 mm.

  • Each fugu has slight variations in texture, requiring expert chefs to adjust the slicing thickness accordingly. Achieving the perfect cut demands both skilled craftsmanship and the precision of a Fuguhiki. The knife allows chefs to create slices that highlight the fish’s translucent beauty while maintaining optimal texture and flavor.

  • How Sharpness Affects Flavor

    You may wonder, “Does a knife’s sharpness really affect the taste?” The answer is a resounding yes.

  • For fugu sashimi, preserving the integrity of the fish’s cells is crucial. A dull knife forces the chef to apply extra pressure, which crushes the delicate flesh. This not only accelerates spoilage but also alters the texture and appearance of the sashimi.

  • The unparalleled sharpness of the Fuguhiki enables effortless slicing, preventing unnecessary damage to the meat. This precision cutting technique is what makes fugu sashimi so exquisite in taste and presentation.

  • The Fuguhiki is more than just a knife—it is an embodiment of tradition, craftsmanship, and culinary precision. Understanding its history and unique features allows one to appreciate the artistry behind fugu sashimi preparation.

    Next time you savor fugu sashimi, take a moment to consider the skillful technique and specialized tools that make each slice a work of art.
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Daily Care of Japanese knife

We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.

Daily Care of Japanese Knife

The Origin of Craftsmanship

  • Refined Craftsmanship is Born from Endless Curiosity

    "Can I achieve an even sharper edge?""Can I create an even more beautiful finish?"

  • As a craftsman, curiosity is essential for continuous growth.

  • The art of making Japanese knives is not just a task—it is an ongoing pursuit of excellence. Exploring new materials, refining sharpening techniques, and experimenting with innovative designs—only through constant challenge can we create even better knives. Satisfaction with the status quo halts progress; a craftsman must always look ahead, seeking knowledge with an insatiable hunger.

  • The moment you think, "This is good enough," your growth stops. That is why it is crucial to find small discoveries in daily work and to refine techniques with each effort.

  • Honoring tradition while pursuing new possibilities—this mindset is what ensures that our craft continues to evolve and be passed on to the future.
Sakai Traditional Craftsmen Collection