Masahiro Bessen Takohiki Knife 24 cm

The Masahiro Takohiki is a Japanese knife with a long blade, ideal for slicing thin pieces and filleting fish. Used mainly in Asian cuisine, especially for preparing sushi and sashimi, the Takohiki is distinguished by its rectangular blade tip, which makes it easier to lift slices from the cutting board. Unlike the Yanagiba, it ends with a straight blade, which makes it more functional in this respect. The knife is single-sidedly sharpened, which provides a precise, controlled cut, and products separate from the blade cleanly, leaving a shiny cut surface. The most important features of the Takohiki knife are:

• Blade Length – The long blade allows for cutting in only one direction (towards you), which prevents zigzag marks from forming after cutting, leaving a perfect, even cross-section.
• Blade Thickness – The very thin blade allows for easy cutting with minimal force, preventing crushing or damaging of sliced ingredients.
• Hardness and Durability – The knife is made of hard and durable steel, which allows for excellent sharpening.
• Construction – Allows for easy separation of slices from the knife surface, which ensures comfort and precision in work.

The Takohiki is an ideal choice for people looking for a unique tool for preparing traditional Japanese dishes. Knives from the Bessen series are made in the spirit of Japanese tradition, inspired by hundreds of years of perfecting the craft of forging samurai swords. The blades are made of high-carbon steel (1.1% carbon content), which allows them to achieve a hardness of 61-63 HRC. Thanks to the single-sided sharpening, which experienced artisans worked on, these knives offer incredible sharpness and cutting precision, ideal for demanding users. The handle is made of light magnolia wood, which is characterized by its lightness and durability, and the whole is reinforced with a plastic ring for additional durability. Precise craftsmanship guarantees comfort of use and aesthetics at the highest level. Traditional Japanese cuisine is largely based on fish and vegetables, prepared in a variety of ways. Specialized tools, known as Japanese-style knives, are essential for their processing. Knives such as Deba, Yanagiba, or Usuba are basic equipment for every sushi master, guaranteeing precision and excellent work results.