The Takobiki knife is a type of sashimi knife mainly used by sushi chefs in the Kanto region of Japan. Unlike the Yanagiba, its blade is straight and long, designed for clean slicing with a pulling motion. It developed through the culture of Edo-style sushi.
Why You Don’t Need It at Home
In ordinary households, there are very few occasions to cut large fish in a single pull.
The blade length also makes it impractical on a small cutting board.
That’s why this knife is considered a professional tool.
Role for Professional Chefs
A Takobiki knife allows chefs to create uniform slices of sashimi with a smooth surface.
It’s an essential tool for presenting the beauty and delicacy of Edo-style sushi.
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Summary
The Takobiki knife is one of the iconic tools of sushi chefs alongside the Yanagiba.
It’s rarely needed at home, but it represents the culture and tradition of Edo-style sushi.
- Feature: Straight, long blade specialized for pulling cuts
- Not for home: Too long and impractical for daily cooking
- Role for professionals: Create beautiful sashimi slices with smooth texture
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