Product detailed description
Japanese knife Takohiki/Octopus Slicer from Kanetsune G-Series
Very sharp Japanese knife Takohiki from Kanetsune Honsho Kanemasa G-Series. Long slicing knife ground on one side only. Takohiki (Takobiki / Octopus Slicer) is another variant of the Yanagiba knife. These knives tend to be shorter than the average Yanagiba, while the spine is usually not as thin. Most often the Takohiki tip is blunt and not intended for sharpening, although there is a variant known as the Sakimaru (curved tip) Takohiki which has a more defined tip area.
Sakimaru Takohiki' s tip is also not intended for sharpening. Takohiki was originally designed and created by the founder of Masamoto Sohonten, Minosuke Matsuzawa. It serves as a variation of the yanagi knife in the Kantō area (Tokyo) and is used to cut boneless fish fillets for sashimi. There are rumours that centuries ago, when chefs prepared sashimi in front of their guests, it was considered disrespectful to point the pointed yanagi at their customers, especially the nobility. For this reason, older restaurants in Tokyo still use yanagi takohiki knives. Its thin body makes it easier to cut thin slices of fish than yanagi.
Knife parameters:
| Total length: |
520mm |
| Blade length: |
360mm |
| Handle length: |
155mm |
| Weight: |
175g |
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The Takohiki will also generally have a flatter profile than the Fuguhiki and Yanagiba, although the main differences between these knives related to cutting performance are the individual variations in blade height and thickness. With the Takohiki knife, you can also easily cut large pieces of meat (roasts), but also thinly sliced vegetables. Its beautiful, elegant thin blade is able to cut ingredients in long uninterrupted cuts, thus preserving their integrity and freshness. Takohiki is one of the three traditional Japanese knives, along with Deba and Usuba, that were historically essential to the creation of Japanese cuisine and is part of the repertoire of many chefs. Even the simplest tasks are elevated to an extraordinary experience with this beautiful and functional knife. The sharp blade and D-shaped handle made of magnolia wood give you the best control when cutting and slicing.
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Do you need advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
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Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
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- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
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Notice
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
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Sharpening a kitchen knife
We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.
Cleaning a kitchen knife:
Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully checked. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
Kanetsune Seki is a renowned Japanese company specializing in the production of high quality kitchen knives and cutting tools. It is based in the city of Seki in Gifu Prefecture, which is famous for its more than 800 years of tradition in sword and knife making, earning it the nickname "the city of blades".
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History and tradition
The name Kanetsune comes from the famous swordsmith Kanetsune, who lived during the Muromachi period (14th-16th century). The company was founded to continue the heritage of traditional Japanese blacksmithing and bring its benefits to modern users.
Products
Kanetsune Seki offers a wide range of knives and tools:
- Kitchen Knives: Gyuto, Santoku, Nakiri, Usuba, Deba and others, designed for specific cooking tasks.
- Damascene knives: Knives with multi-layered blades made of Damascene steel, which provides a unique look and excellent cutting properties.
- Outdoor Knives: Knives designed for hunting, camping and other outdoor activities.
Craftsmanship and technology
The company combines traditional craftsmanship techniques with modern technology:
- High quality materials: They use steels such as VG10, Aogami (blue paper steel) and Shirogami (white paper steel) for maximum sharpness and durability.
- Multi-layered blades: Some knives have blades composed of 17 to 33 layers, which adds to the strength and flexibility of the knife.
- Hand finishing: Experienced craftsmen hand sharpen and polish the blades for perfect sharpness and aesthetic appearance.
Design and ergonomics
- Traditional handles: Made of quality woods such as magnolia or rosewood, often combined with hornwood rings.
- Ergonomic shape: Handles are designed for a comfortable grip and easy handling.
International recognition
Kanetsune Seki exports its products worldwide and has earned a reputation for:
- Quality: High standards in craftsmanship and materials.
- Tradition: Maintaining and promoting Japan's blacksmithing heritage.
- Innovation: Continuous improvement in technology and design to meet the needs of modern cooks.
Knife care
To maintain the performance and durability of the knives, it is recommended to:
- Hand washing: After use, wash the knife by hand and dry immediately.
- Clean and dry the knives after drying them: Use sharpening stones suitable for Japanese knives.
- Proper storage: Store knives in a safe place, ideally in a protective sheath or on a magnetic bar.
A commitment to excellence
Kanetsune Seki stands for the fusion of tradition and modern craftsmanship. Their knives are prized by professional chefs and home enthusiasts alike for their reliability, aesthetics and performance.
