wiki- Takohiki

• Definition:
  A Takohiki is a traditional Japanese single-bevel slicing knife, primarily used in the Kanto region of Japan for preparing sashimi. It features a long, narrow blade with a squared-off tip, designed for clean, precise cuts of raw fish.
• Details:
  Typically ranging from 240–330 mm in length, the Takohiki is characterized by its straight edge profile and rectangular tip. Unlike the Yanagiba, which has a pointed tip, the Takohiki’s squared tip emphasizes linear slicing motions and controlled presentation. The blade is single-bevel, allowing for extremely fine, smooth cuts with minimal cellular damage to delicate fish flesh.
• Comparison:
  Compared to the Yanagiba, which is more common in the Kansai region, the Takohiki has a flatter profile and a blunt tip rather than a curved, pointed one. While both knives are designed for sashimi, the Yanagiba allows slightly more versatile tip work, whereas the Takohiki excels in long, uninterrupted pull cuts. Unlike multipurpose knives such as the Gyuto or Santoku, the Takohiki is highly specialized for raw fish preparation.
• Practical Use:
  The Takohiki is used to slice sashimi in a single drawing motion, preserving texture and sheen. Its long blade allows chefs to cut wide fillets in one stroke, preventing sawing motions that could damage the surface. The squared tip can also assist in portioning and shaping slices with disciplined precision.
• Cultural Notes:
  The Takohiki reflects Edo-style sushi culture, where presentation and clean lines are paramount. Its straight, elegant form mirrors the aesthetic discipline of Kanto cuisine. Traditionally favored by Tokyo sushi chefs, it embodies the principle of achieving beauty through restraint and precision.

Related websites
Other Types of Japanese Knives